I love wholewheat coconut bake as well as a little Sunday rest. The rest on Sunday was quite exhilarating. I visited my sister, with my whole family, and "buss a lime". My brother in law is a master cook, being in the catering business for over fifteen years. So you know this visit, turned into a "lime", would have quite a few surprises. But I won't let the surprises out of the bag as yet. You'll just have to wait for the posts this week. I'm just as excited to post the recipes. Anyhow, on to the post.
I know I had already posted a coconut bake recipe before, but this time I had to share with you another innovative recipe, wholewheat coconut bake. This one is made with yeast and the bake comes out softer. I am yet to figure out which one of the recipes I like the most. They both taste delicious and can go with anything when hot: butter, cheese, vegetables, etc. or they can be eaten without any filling.
Wholewheat Coconut Bake Recipe
This recipe isn't as fast as the first one, because the yeast takes some time to raise. But the wait is worth it! For example, this coconut bake recipe was made Saturday and up to today (Monday morning) it was still soft; no heating was required. I think I am leaning towards this one now. :^)
Wholewheat Coconut Bake
1 cup all purpose flour
1 cup wholewheat flour
2 tbsp. sugar
2 tbsp. yeast or 1 sachet yeast (quick)
¾ cup finely grated coconut
½ -¾ cup coconut milk
2 tbsp. melted butter or coconut oil or olive oil
1 tsp. cinnamon and nutmeg (optional)
Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well.
Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water. (Set aside coconut milk for use later.)
Mix the flour and the coconut meat.
Mix ½ cup coconut milk and butter or oil.
Make a well in the centre of the flour mixture and pour the liquid.
Add a little more water if necessary.
Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough .
Roll in a ball and placed in a bowl that is dusted with some flour.
Allow to rest until it has doubled in size.
Punch down and shape into a small ball.
Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.
Place in an oven and bake at 250°F for 20 minutes or until golden brown.
The coconut bake is done.
This recipe has 8 servings. Try hot coconut bake with a slice of your favorite cheese, you'll love it.
Well, that's it for this post. See you tomorrow!
Wholewheat Coconut Bake
- 1 cup all purpose flour
- 1 cup wholewheat flour
- 2 tbsp. sugar brown
- 2 tbsp. yeast or 1 sachet yeast quick
- ¾ cup finely grated coconut
- ½ -¾ cup coconut milk
- 2 tbsp. melted butter unsalted (or coconut oil or olive oil)
- 1 tsp. cinnamon and nutmeg optional
- Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.
- Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.
- Place in an oven and bake at 250°F for 20 minutes or until golden brown.