Coconut bake in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

Tasty coconut bake recipe for breakfast

Try this tasty coconut bake recipe that goes well with smoked herring and salt fish buljol for breakfast.

Estimated preparation time: 2 hours

Estimated cook time: 40 minutes

Yield: 2

Grated coconut for coconut bake in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

Ingredients

1 dried coconut or pack grated coconut

4 cups all-purpose flour

2 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

2 cups coconut milk

½ cup warm water

1 tablespoon butter

Directions for coconut bake

Extract and grate hard flesh from coconut or pour 1 pack grated coconut in a bowl.

Stir 1 cup warm water, 2 cups sugar and yeast in a large bowl.

Add 3 cups flour, salt and baking powder, then mix.

Add butter, sugar and grated coconut, then mix.

Add coconut milk gradually and mix until smooth.

Flour for coconut bake in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

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Sprinkle flour on to a flat surface and knead dough lightly.

Shape into a ball, cover with a cloth and let rise for 20 minutes.

Knead dough once again and flatten with a rolling pin or bottle.

Roll into a circular shape to desired thickness.

Place dough on greased baking sheet, pot or cake pan.

Bake at 350 degrees F for 30 minutes.

Remove coconut bake from pan and serve while hot.

Goes well with smoked herring and salt fish buljol. You can make mini coconut bakes instead of a large one using this same recipe. From start to finish it should take approximately 45 minutes.

August 2017 www.sweettntmagazine.com

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