Caribbean Coconut Bake Food

CARIBBEAN COCONUT BAKE

Caribbean Coconut Bake image

This coconut loaf is traditionally served as breakfast with Recipe #504721. It is a quick and easy bread, that goes well with tropical jams like guava, passion fruit, or mango. The recipe calls for fresh coconut, but frozen could easily be substituted. "To open a coconut, pierce the eyes with an ice pick, pour out the liquid. Break coconut open with a hammer and pry out meat then scrape off the brown skin. Chop or grate meat with your hand or in a processor." From recipeisland.com for ZWT9

Provided by Random Rachel

Categories Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 teaspoon salt
2 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
nonstick vegetable cooking spray
1/4 cup chilled butter, cut in 1/2-inch cubes
2/3 cup unsweetened coconut milk
3/4 cup of coarsely grated fesh coconut

Steps:

Stir together flour, baking powder, sugar, and salt in a medium sized bowl. Cut in the butter until you have a coarse, mealy texture.
Add the grated coconut and coconut milk and stir until a soft dough forms.
Gather into a ball, cover, and let rest for 30 minutes.
Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.

Nutrition Facts : Calories 241.1, Fat 12.6, SaturatedFat 9.5, Cholesterol 15.2, Sodium 291.4, Carbohydrate 28.9, Fiber 1.5, Sugar 3.7, Protein 3.9

COCONUT BAKE

Coconut Bake image

Provided by Virginia Burke

Categories Bread Milk/Cream Breakfast Bake Coconut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 loaf

Number Of Ingredients 8

Ingredients

2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*
Nonstick vegetable oil spray

Steps:

Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.
Preheat oven to 400°F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.
*Available at most supermarkets and at Asian markets.

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