Fluffy Coconut Bake Recipe
As a child, my mom made coconut bake from scratch and I would wait anxiously for it to come out of the oven. Hot out of the over with butter and cheese was my childhood favourite. Today, I love having it with other fillings like buljol, smoke herring, curry liver and gizzard mix. The secret to getting that fluffy bread texture is making your own coconut milk by blending up the rough skin coconut to obtain that smooth silky milk that has a superior taste over the powdered coconut milk.
Makes two 9” Round-pan Bakes
Ingredients
- 1 large coconut
- 1 cup grated coconut (after you squeeze the milk out)
- 2 1/2 pounds flour
- 1 pack instant yeast
- 1/2 cup warm water
- 4 cups hot water
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon shortening (optional)
- 2 tablespoons oil
Directions
- Crack and chip coconut into small pieces.
- Blend finely with the 4 cups of hot water. Separate the milk from the coconut using a strainer.
- In a small bowl, mix the yeast with the sugar and warm water until it bubbles up in a small bowl.
- In a large bowl, sift the flour and mix in salt, baking powder and shortening.
- Add coconut milk, grated coconut mix and oil to the mixture and knead into a smooth dough.
- Rest the dough for 15 minutes.
- Divide rested dough into 2 halves and place snuggly into grease 9” baking pans. Let rise again for 30 minutes.
- Place both baking pans in the oven and bake in a 400-degree oven for 30 minutes or until golden brown.
PROPA TIP:
For a beautiful shine rub the bake’s outer crust with butter 5 minutes before it’s out of the oven.
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