How To Bake Trini Coconut Bake

One can never go wrong with a warm piece of Trinbagonian Coconut Bake for breakfast, or, any time of day really.

Yield: 4 to 6 Servings

Ingredients:

Coconut – 1 cup (grated)

Bay Leaves – 2

Ginger - 1 tsp (minced)

Warm Water - 1 ½ cups

All Purpose Flour - 4 cups + ¼ cup (sifted)

Yeast - 1 tsp

Baking Powder - 2 tsp

Nutmeg - ½ tsp (grated)

Salt - ½ tsp

Brown Sugar - 2 tbsp

Margarine - 2 tbsp

Shortening - ¼ cup + 2 tbsp

Coconut Oil - 2 tbsp

Method:

 Using an electric blender or food processor, blend coconut, bay leaves and ginger with 1 cup of warm water and set aside.

 In a large bowl, add 4 cups of flour, yeast, baking powder, nutmeg, salt, sugar, margarine and ¼ cup of shortening.

 Mix all ingredients together thoroughly, allowing air to pass through.

 Add the coconut mixture to the dry ingredients and mix into a soft dough using more warm water if needed (as illustrated in the video).

 Lightly rub coconut oil over the dough.

 Cover dough with a damp cloth and let sit for 30 mins in a cool place.

 Grease a baking pan approximately 12 inches in size with the remaining shortening.

 On a lightly floured surface, empty dough unto surface, knead gently and roll out to ½ inch in thickness.

 Place dough onto greased baking sheet, cover with a damp cloth and let rest for 30 mins.

 Preheat oven to 350 F and bake for 30 mins or until bake is light brown in color.

 Transfer bake onto a cooling rack and allow to cool before slicing.