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Trinidad Coconut Bake is a flour dough mixed with the grated kernel of dried coconuts. It is best served hot with various meals such as salt fish bulljol, smoked herring, butter, or cheese. Trini coconut bake is a flatbread made in your kitchen oven. It looks like a giant cookie styled with holes stamped on the top and baked with a golden crust. The grated coconut adds a kind of creamy flavor, driving your desire to want more. Serving your family or friends a hot piece of Trini coconut bake uplifts your mood, simplifying the efforts to make. We hope you try our simple homemade recipe below.
Tip: You might also be interested in our Trinidad Sweet Bread Recipe.
Prep Time
50 mins
Cook Time
25 mins
Total Time
75 mins
Serves
6
Ingredients
- 8 cups All-Purpose Flour
- 1 3/4 cups Grated Coconut
- 1 tablespoon Brown Sugar
- 2 1/2 teaspoons Salt
- 1 tablespoon Dry Active Yeast
- 2 teaspoons Bread Margarine
- 2 teaspoons Liquid Full Cream Milk
- 1 teaspoon Cake Margarine
- 2 cups Cold Water
Instructions
Add all dry ingredients to the mixer, and run with the paddle on low speed for 2 minutes.
Add liquids slowly and run at slow speed for another 2 minutes or combined.
Run-on fast speed for another 5-8 minutes until the dough is smooth, and a piece can be stretched thin without bursting.
Transfer the dough to a lightly floured working surface, divide it into 4 equal pieces and form a ball. Place in a bowl and keep it covered.
After 10 minutes, roll out into flat circles about 1/4" thick. Punch the entire top with a fork.
Place on a lined baking sheet and let the dough rest for 40 minutes in a closed space.
Bake At 375 °F (190 °C) in the oven for 20-25 minutes until the bakes are golden brown.
While still hot, lightly butter the top.
Divide into pieces and serve warm.
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