Breads and Bakes
Roast Coconut Bake
This is my beautiful mother. She loves to cook and
most of my recipes are based on what she taught me. My son is presently
in Trinidad (where she resides and where we were born) and she is
cooking all the things that he likes to eat.
Roast Coconut Bake is one of the dishes that she
did and I had my daughter make a list of the ingredients and take
pictures. She did a superb job!!! Thanks guys and I love you both!!!!
Ingredients
1 Pound (1 1/2 cups) flour
1 tsp salt
1 tsp baking powder
1 tbsp butter
1 tbsp lard
1/2 cup of grated coconut (depending on the size of the bake)
1 tbsp brown sugar
1 tbsp oil
1/2 tsp yeast
Method
Mix all ingredients together in a bowl. Using water, combine
ingredients into a dough or ball, and knead for about 5 minutes. The
dough should be a little stiff if it is too soft add some more flour.
Place dough into a bowl and cover with a towel and let raise for 15
minutes, then knead again until dough is smooth if it is not, cover to
raise again and then knead.
When dough is soft, you can divide the dough into
two if you like. Roll each dough into balls cover and let raise again
for 20 minutes. Pre-heat oven at 350 degrees. After the dough is fully
risen, roll them out using a rolling pin but not too thin. Place them
on a greased flat baking pan. Using a fork lightly stick holes on top
of the dough; this prevents the bake from raising too high. Place into
oven until bake is golden brown.
Roast Coconut Bake can be served with Avacado Choka, Smoked Herring,
Saltfish Buljol.
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