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.