Coconut Bake

In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish. The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit, or mango.

Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.

2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*

Nonstick vegetable oil spray

Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.

Preheat oven to 400 degrees F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.

*Available at most supermarkets and at Asian markets.

Makes 1 loaf.
From Bon App├ętit, Features, May 2006, Virginia Burke

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1 comment:

Padilla said...

it's nice to see a recipe from my country online. I perused your site and I must say keep up the good work and get the true message of coconut oil out to the public.I myself have known about the merits of coconut oil for some time now and use it in my everyday cooking.I have been able to maintain my weight by using this "secret to good health" alone.

Germaine Hernandez-Padilla