My father-in-law loves coconut bake. A dry coconut around the house means that my wife must make herself available to make some coconut bake for her father. I don’t give him wrong for having such minor requests because I don’t mind myself. It is simple to make, tastes great, and it surpasses eating those extra soft shop bread that can in no way satisfy a hard working man. So you have guessed it right, not a week passes by without a coconut bake being made, as long as there is a coconut or two hanging around. It goes great with breakfast or dinner and for those who know what I’m talking about, you know what I mean when I say, that nothing beats a hot coconut bake, straight from the oven, with butter or cheese and some hot cocoa tea to wash it all down. Mmmmm!! I have seen plain bake go to waste on the counter top but never have I seen anyone refuse a good coconut bake.
Coconut BakeI am aware of two ways to make coconut bake. The first is with the coconut milk and the second is with the grated coconut kernel. I prefer coconut bake with the grated kernel; and what will make it extra special is hand grated coconut kernel. The bake is more wholesome and satisfying because of the high fibre content so you will not have to eat much of it. Coconut bake made with coconut milk only is usually lighter and reminds me of common bread with a taste of coconut in it. This type is commonly sold by bakeries. These bakeries sometimes add whole wheat flour to enhance the taste since it’s only the coconut milk being used. It tastes good, but (for me) not as good as the one with the grated coconut kernel.
In this recipe, the coconut is grated by hand. A very fine meal enables easy kneading. The grated coconut also works as a good fibre; so enriched white flour could be used instead of whole wheat flour. Also, as in the case where the coconut milk is extracted and the grated kernel remains, you could use this to make coconut bake or even sweet bread. However, I would add milk to this mixture (as in the case where we saved the grated kernel from the coconut oil process)
Anyway, here is my favourite, Coconut bake. Enjoy!
COCONUT BAKE
2 cups flour
¾ tsp salt
4 tsp baking powder
2 tbsp. melted butter or olive oil
¾ cup grated coconut
2 tbsp. sugar
¾ cup milk
Sift flour, salt, baking powder into bowl.
In a separate bowl mix the grated coconut and sugar
then add the coconut mixture to the sifted flour
Add the milk and butter or oil.
Knead for about 5 minutes or until you get a smooth dough like in the picture.Cover and let rise for 10 minutes.
Using a rolling pin, shape dough into a circle (3/4 -1 inch thick) and place in a greased baking tin, round or square. Prick top of the bake with fork to decorate.
Bake in a moderate oven (about 250 degrees F ) for 20 minutes or until light brown. Allow to cool.We've come to the end of another delicious journey I hope you enjoyed it as much as I did. In my upcoming post, look out for a simple rice recipe. Well I must go now. Bye!!
