Caribbean Coconut Bakes

Coconut bake is a traditional sweet bread. Most of us may have had it from the elder generation for breakfast, with lunch or dinner. It goes great with savoury dishes like buljol (Salt fish) or with some jam and your choice of hot beverage. Trust me, it goes well with anything.

You will need:
4 cups flour (all-purpose)
2 cups coconut milk
1 cup shredded coconut
1/ 4 cup softened butter unsalted
or salted, if preferred
2 teaspoon yeast
1 tablespoon brown sugar
1/ 4 teaspoon salt
1/ 4 teaspoon ground nutmeg

Method:
Mix all the dry ingredients together in a large bowl – the flour, yeast, sugar, salt, and spice.

Add the butter and mix it into the flour. Add the shredded coconut and coconut milk. Use lukewarm milk, not too hot, just until it feels comfortable when you pour a few drops on your wrist.

This will help to activate the yeast. Knead the dough for a few minutes to combine all the ingredients well. Place the dough in a lightly greased bowl, then cover it and set it aside to rest for about 20-25 minutes before baking. It will double in size. Generously butter a baking dish or a regular baking tray. Place the dough in the baking dish and press it down to squeeze out all the air. As you press down, spread it out and make the ends a little bit thinner than the middle part.

Using a fork, poke holes all over the surface of the dough. Then let it rest again for about 15-25 minutes. In the meantime, preheat the oven to 400°F. Bake the bread for about 20 minutes, or until it’s light golden brown. Allow it to cool completely before cutting it. When storing it is best eaten within 2 days, but it can last up to about 4 days in the fridge. Let the bread cool completely and then wrap it tightly (you could also do this with individual pieces, instead).