Coconut Bake

Name: Coconut Bake
Cuisine: Trinidadian
Ingredients: 3 cups (375 g) all-purpose flour; 1 tbsp baking powder; 2 tbsp sugar; ½ tsp salt; 3 tbsp butter, cold, cut into pieces; 1 cup (90 g) fresh grated coconut, or unsweetened desiccated coconut; ¾ to 1 cup (180 to 240 ml) coconut milk

A round, tender oven bread enriched with fresh grated coconut. Split it warm for breakfast with buljol, cheese or butter.

Breakfast and Bakes

1 hr 10 min est.
Serves 8
Easy

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Trini

1 October 2026

12 October 2026

In Trinidad, a bake is a simple quick bread, and coconut bake is the oven-baked version made rich with grated coconut and coconut milk. It is a classic weekend breakfast, cut into wedges, split, and filled.

Fresh coconut gives the best flavour and texture. Unsweetened desiccated coconut works too if you soak it briefly in the coconut milk first.

The recipe

Coconut Bake

Prep: 20 min
Cook: 30 min
Resting: 20 min
Total: 1 hr 10 min
Serves: 8
Makes: 1 round bake

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

3 cups (375 g) all-purpose flour
1 tbsp baking powder
2 tbsp sugar
½ tsp salt
3 tbsp butter, cold, cut into pieces
1 cup (90 g) fresh grated coconut, or unsweetened desiccated coconut
¾ to 1 cup (180 to 240 ml) coconut milk

Method

Heat the oven to 375°F (190°C) and lightly grease a baking sheet.
Mix the flour, baking powder, sugar and salt. Rub in the butter until it disappears, then stir in the coconut.
Add the coconut milk gradually and mix into a soft dough. Knead for 1 minute until smooth, then cover and rest for 20 minutes.
Shape into a round about 1 inch (2.5 cm) thick and place on the baking sheet. Prick the top all over with a fork.
Bake for 25 to 30 minutes, until golden and hollow-sounding when tapped underneath.
Cool for 10 minutes, then cut into wedges and split to fill.