Coconut Bake (recipe)

Here in Trinidad the term bake is applied to any bread which is not leavened with yeast. It also usually involves cutting fat into flour in the early stages. People often ask me how I get my bakes to be so soft, well after much soul searching I am ready to share my ‘secret’ 😛 Ice water! I love to keep the dough as cold as possible and nothing does that better than ice water. Not only does that stop the gluten in the dough from toughening up it also keeps the little fat particles solid. This way they generate more steam in the baking process, resulting in a light fluffy bake. Of course, I have also heard that there are people out there who also love a rock-hard bake… So, I guess in that case I suppose doing the opposite of anything I suggested would yield you the results you desire 😉

For me Coconut bake generates memories of Sunday mornings and warm Milo or some other form of hot chocolate. What memories does Coconut Bake have for you? 🙂

Coconut Bake


2 cups Flour
3/4 teaspoon salt
2 teaspoons baking powder
1 ounce margarine
3/4 cup grated coconut
2 tablespoons sugar
2/3 cup water


1. Sift flour, salt and baking powder into a bowl.
2. Rub in the fat, then stir in sugar and grated coconut.

3. Add water, and mix into a firm dough.
4. Turn out onto floured board, knead lightly, shape into a ball and leave covered for 15-20 minutes.

5. Press into the center and using a rolling pin, roll into a circular shape about ¾” thick. Mark ‘wedges’ into dough with fork perforations

6. Heat oven to 350°.
7. Put onto a flat, greased baking sheet and bake till golden brown for about 20-30 minutes.

8. Remove from oven.
9. Cut into wedges 2-3 inches wide.
10. Serve hot, attractively arranged on a flat dish.

This post was originally published on March 2nd, 2008. It has been updated once since then.

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