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
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
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.