Once kneaded and proofed, coconut bake can be made in a preheated oven at 400°F for 20 to 30 minutes.
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Coconut bake ingredients
For this recipe, you will need:
- brown coconut: or dried coconut. Be sure to shake the coconut at the market before buying. There should be coconut water inside which means the coconut is fresh; no liquid could mean the coconut is moldy. You can use shredded coconut as a substitute (get on Amazon) but its flavor is milder. To counter that, use coconut milk (get on Amazon) instead of warm water.
- warm water: needed for blending the coconut and should be warm enough to activate the yeast.
- all purpose flour
- baking powder: this acts as a raising agent, which makes the bake lighter, fluffier and more bread-like.
- butter: this adds a wonderful softness to the dough.
How to make coconut bake
Extract and blend the coconut ‘meat’
Step 1: Crack open the coconuts. To do this, rinse the coconut and, over a bowl or the sink, hold the coconut in your non-dominant hand such that the fibers run left to right. Strike the center of the coconut hard using the back of a cleaver, large knife or small mallet. The shell should crack and coconut water should spill out into the bowl. Rotate the coconut and continue striking until it can be broken in half. By the water, the water is drinkable.
Step 2: Remove the white coconut meat using a small paring knife or a coconut meat extractor. Insert the knife between the meat and the shell and move slowly, twisting slightly to pry the meat out.
Step 3: Cut the coconut meat into small pieces (you can peel the brown skin on the back of the coconut if you like).
Step 4: Add the pieces to your blender or food processor with about two cups of warm water. Blend until the coconut meat becomes fine.
Activate the yeast
Step 5: Add the yeast to the warm blended coconut and set aside to proof for about 15 minutes. Alternatively, you can use store-bought shredded coconut in place of the coconut pieces in your blender. But, if the smell and flavor of the coconut are very mild, then add warmed coconut milk instead of warm water to the blender. Add the yeast after and set aside.
Mix the dry ingredients
Step 6: Add the flour, baking powder, sugar, salt, and nutmeg to a large bowl. Give everything a good mix.
Step 7: Rub softened butter into the dry ingredients. When you’re done, the ingredients should resemble a coarse mixture.
Mix in the wet ingredients
Step 8: Add the blended coconut with the yeast to your dry ingredients. Keep a half cup of warm water on the side just in case you need a little extra liquid. Extra flour will come in handy too.
Step 9: Knead everything together until a soft, smooth dough forms. This will take some time and a little elbow grease but you want to develop the gluten bonds in the dough.
Step 10: Cover the smooth dough and leave to proof for about 30 minutes or so.
Step 11: Remove the cover and punch down the dough. Divide it into two.
Step 12: Roll each one out until it is three quarter of an inch thick. If you want the bake thinner, roll out until it is half an inch thick. Place in a buttered tray or dish or cast iron pan. Poke holes in the top with a fork. These allow the gases to escape when baking.
Step 13: Cover the bakes again and leave to rest for another 15 minutes or so.
Bake in the oven
Step 14: Preheat the oven at 400°F while you are waiting for that fifteen minutes to pass.
Step 15: Bake for 20 – 30 minutes. The bakes are done when the top has browned and the center is cooked all the way through. When they’re done, remove from the heat. You can brush the tops with melted butter at this point to keep the bakes soft and fluffy.
Cut into wedges or squares and serve hot with saltfish buljol, fried plantains, avocado, or anything else that goes well with coconut and bread.
Soft Trinidad coconut bake recipe
Trinidad coconut bake recipe
- 1 brown coconut or ¾ cup finely grated coconut meat
- 2 cups warm water
- 2 tsp instant yeast
- 4 ½ cups flour
- ½ tsp baking powder (optional)
- 1 tbsp sugar
- 1½ tsp salt
- ¼ tsp nutmeg
- ¼ cup cookeen or butter (softened)
- food processor or blender
- Crack open brown coconut. Remove the meat. Cut into pieces.
- Add warm water and brown coconut pieces to blender or food processor.
- Blend until relatively smooth.
- Add yeast to the blended coconut. Set aside to proof for 10 – 15 minutes.
- Mix dry ingredients in a separate bowl – flour, baking powder, sugar, salt, and nutmeg.
- Rub butter into the dry ingredients until it has a coarse texture.
- Add blended coconut and water to the dry ingredients.
- Knead to form a soft, smooth dough (about 5 to 10 minutes of kneading).
- Cover and set aside for 30 minutes.
- Remove cover. Punch down.
- Divide dough into two.
- Roll out each dough ball until it is ¾ inch to ½ inch thick (based on your preferences).
- Use a fork to poke holes in the dough (so it does not rise much while baking).
- Place in a buttered tray, baking dish, or cast iron pot.
- Cover and allow to rest for 15 minutes.
- Preheat oven at 400°F.
- Bake for 20 – 30 minutes until a golden brown color develops on the top and the center is fully cooked.
- Remove from heat.
- Brush with melted butter (optional) and cut into wedges or squares.
- Slice in half and serve hot.
Trini coconut bake calories
If this recipe provides 16 servings, one serving of this Trini coconut bake will provide 180 Calories. The all purpose flour and the coconut meat are the main contributors to the calorie count.