Coconut rock buns, what can I say? They remind me of the scones that we use to make in high school only these taste better and are much more tender. The ones we use to make were hard as rocks. These have a super crunchy hard exterior with a surprisingly light and chewy interior and it is heavily flavored with nutmeg, grated orange and vanilla
My son loves raisins so it’s no surprise that he always fights with me over these buns. I couldn’t even take pictures, the first time around; I doubled the recipe so I could have enough for photo shoot.
Coconut rock buns also known as rock cakes are enjoyed in Caribbean particular in Jamaica, Guyana and Trinidad.
Super easy to make they come together in no time and lends itself to countless variation with dried fruit and flavor
They are a perfect snack. You may serve them for breakfast with milk or great on their own.
- 2 cups all purpose flour, sifted
- 1-2 teaspoon grated orange
- ½ cup butter diced
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ cup raisins
- ½ cup coconut flakes
- 1½ teaspoon baking powder
- 2 large eggs
- 1teaspoon vanilla
- Preheat oven to 425 degrees
- In a medium bowl, whisk or sift together flour, sugar, baking powder, grated orange, nutmeg and salt
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the raisins and coconut flakes
- Whisk together eggs and vanilla
- Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball)
- Put dough on floured surface, and pat (gently!) with your hands only.
- Fold dough over on itself about 5 times, and then gently press down.
- Shape into 8 – 10 rocks or you may use a cookie cutter. Sprinkle with demerara sugar.
- Place on baking sheet.
- Bake at 400° for 12-15 minutes or until lightly browned
- Remove, let it cool and serve