Coconut Bake (Coconut Bread)

Getting ready to wrap up a stack of delicious coconut bakes for the perfect gift

A Caribbean-inspired bread with a pleasantly gritty texture from freshly grated coconut, whole wheat flour, milk, and just a hint of sweetness. It's easy to throw together and keeps you satisfied for hours!

Course Bread, Snacks

Cuisine Carribean

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 848kcal

Author Imma

Ingredients

1 cup (130g) whole wheat flour
1 cup (120g) all-purpose flour
¾ teaspoon (5g) salt
3 tablespoons (42g) unsalted butter
¾ cup (60g) grated coconut
2 tablespoons (26g) brown sugar
2 teaspoons (9g) baking powder
¾ cup (178ml) milk (whole or low-fat)
½ teaspoon (1g) grated nutmeg

Instructions

Crack the coconut open, pry out the flesh, and cut it into little pieces. Place the pieces in a food processor and pulse several times until finely ground. Set aside.
In a large bowl, combine the whole wheat and all-purpose flour.
Mix the butter into the flour with the tip of your fingers until coarse meal forms, or use a food processor for this part and pulse.
Stir in the grated coconut, sugar, baking powder, and nutmeg.
Finally, pour in the milk and mix with your hands until the dough clumps together.
Divide the dough into three evenly sized pieces. On a lightly floured surface, roll them out with a rolling pin into circles about 1-2 inches thick.
Decorate the bread by pricking it with a fork. Let it rest for about 10.
Place the rolls on a lightly greased baking sheet. Bake at 375℉ (190℃) for 20-25 minutes or until lightly brown. Remove and let cool for 5 minutes.
Best served warm.

Notes

Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition