Go Back
coconut bake wedges in white bowl with napkin
Print Recipe
5 from 3 votes

Trinidad coconut bake recipe

Trinidad coconut bake is a delicious, soft bread made with grated coconut and nutmeg. Those flavors come through making this a delicious, feel good and fulling breakfast food to enjoy with salted fish, vegetables, and more.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: coconut bake, trinidad coconut bake
Servings: 16
Calories: 180kcal
Author: Ros Singh

Ingredients

  • 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
  • tsp salt
  • ¼ tsp nutmeg
  • ¼ cup cookeen or butter (softened)

Equipment

  • food processor or blender

Instructions

  • 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.