Coconut Bake

By Brigid Ransome Washington

Updated Oct. 12, 2023

Coconut Bake
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour and 40 minutes
Prep Time
10 minutes
Cook Time
50 minutes (plus 40 minutes’ resting)
Rating
4(42)
Comments
Read comments

Many of the derivatives of coconut – coconut oil, coconut milk and shredded coconut – are used in the making of this mildly sweet, surprisingly moist bread, which is very popular in Trinidad and Tobago. This family recipe uses both baking powder and yeast, as it adds extra lightness to the bake, which has a tender yet textured crumb. The complex flavor stems from the inclusion of ground ginger, nutmeg and, of course, the namesake ingredient. Coconut bake can be used in myriad meal applications — as an accompaniment to soups and stews, as a substitute for sliced bread for sandwiches or with saltfish buljol — but has enough range and depth to be enjoyed on its own.

Featured in: This Trinidadian Recipe Unites Three Generations of Mothers

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 flatbread
  • 3cups/385 grams all-purpose flour, sifted, plus more for rolling the dough
  • 1cup/85 grams finely shredded unsweetened coconut
  • 2tablespoons brown sugar
  • 1(¼-ounce) envelope/1¼ teaspoons active dry yeast
  • 1teaspoon baking powder
  • 1teaspoon coarse kosher salt (such as Morton)
  • ½teaspoon ground ginger
  • ½teaspoon ground nutmeg
  • ¼cup/57 grams unsalted butter, at room temperature
  • ¼cup/54 grams unrefined coconut oil, plus more as needed
  • 1cup/236 milliliters unsweetened coconut milk
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a large bowl, combine the flour, shredded coconut, brown sugar, yeast, baking powder, salt, ginger and nutmeg. Add the butter and coconut oil and, using your fingers, incorporate the fats into the dry ingredients until the mixture is the consistency of a coarse meal. Add the coconut milk and ½ cup warm water and gently knead the dough until it forms a smooth, cohesive ball, about 1½ to 2 minutes. Do not overwork the dough.

  2. Step 2

    Cover the dough (still in the same bowl) with a clean kitchen towel and allow it to rest for at least 30 minutes and up to 1 hour.

  3. Step 3

    Heat the oven to 350 degrees. Use some additional coconut oil to grease a baking sheet. On a lightly floured surface, roll out the dough to form an oval about ½-inch thick. Using a fork, gently prick holes all over the top of the dough. Place the dough onto the baking sheet and bake until the top is crisp and slightly golden, 35 to 40 minutes.

  4. Step 4

    Remove the coconut bake from the oven, lightly brush with some more coconut oil and allow it to rest for 10 minutes prior to eating. The bake will keep in an airtight container in the refrigerator for up to 3 days.

Ratings

4 out of 5
42 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Candace Gallagher

Please specify whether the coconut milk used is the thick canned type or the more watery type (Silk, for example) that comes in a carton. Thanks.

Benji

This was a delicious treat! Made with dried finely shredded unsweetened coconut, from the grocery store next to sweet kind. Doubled the spices bc YOLO. The dough came out stickier than I expected, might use a bit less water next time. Was worried when it didn’t seem to rise much, might experiment with longer rise time, but it came out with a delicious chewy but crumbly texture. Was great with brie cheese for breakfast.

easydoesit

Made this as written using trader joe's coconut oil, tj's reduced fat coconut milk, and bobs red mill unsweetened shredded coconut. Turned out great - flavor, texture, aroma all top notch. My Trinidadian friend approved, saying it's best served on its own with butted and melted cheese.

Yum

I’m from Trinidad and Tobago and this recipe is a great intro to the real thing. Used margarine and a neutral oil, canned unsweetened coconut milk, and just a pinch of nutmeg. Sub’d 1/3 of the AP flour for whole wheat. I omitted the shredded coconut - this is a completely different flavor and texture than the traditional freshly grated coconut so I prefer to rely on the coconut milk for the flavor and aroma. It shouldn’t rise a lot, should be soft and a little crumbly. Best right out of the oven

Denise L.

So delicious and easy, too! I used a hand-held pastry blender instead of my fingers to incorporate the butter and coconut oil for a quicker consistent result. Served as a side with soup and we loved it. Will make this again and again.

C. Ward

Amazing recipe!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.