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Coconut Bake (Coconut Bread)

Coconut Bake (Coconut Bread) -  a Caribbean-inspired bread that has a gritty texture and primarily made with  freshly grated coconut, whole wheat flour, milk, and just a hint of sweetness. It's easy to throw together and makes you satiated for hours!
Course Snacks
Cuisine Carribean
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 -4
Calories 587kcal
Author Imma


  • 1 cup whole wheat flour
  • 1 cup All-purpose flour
  • ¾ teaspoon salt
  • 3 tablespoons unsalted butter
  • ¾ cup grated coconut
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ¾ whole or low-fat milk
  • ½ teaspoon grated nutmeg


  • Crack open the coconut as seen HERE
  • Cut the coconut into little pieces and place in food processor, pulse several times until fine in texture. Set aside.
  • In a large bowl, combine whole wheat flour and A.P flour.
  • Mix the butter with the tip of your fingers until coarse meal forms or you can use a food processor for this part and pulse.
  • Stir in grated coconut, sugar, baking powder, and nutmeg.
  • Finally pour in the milk and mix with your hands until dough clumps together
  • On a very lightly floured surface divide the dough into 3; roll out dough with a rolling pin into a circle about 1-2 inches thick.
  • Decorate the dough by pricking it with a fork. Let it rest for about 10
  • Place dough on a lightly greased baking sheet. Bake at 375° for 20-25 minutes or until lightly brown. Remove and let it cool for 5 minutes.
  • Best serve warm


Calories: 587kcal | Carbohydrates: 77g | Protein: 13g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 33mg | Sodium: 623mg | Potassium: 663mg | Fiber: 8g | Sugar: 12g | Vitamin A: 465IU | Vitamin C: 0.3mg | Calcium: 225mg | Iron: 4.3mg