Coconut Bake

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Slightly sweeter than traditional bake which is a savory fried donut, coconut bake is baked in the oven and more cake-like in appearance and texture. It can be eaten with tea for breakfast or as a snack.


  • 2 cups all-purpose flour
  • ¼ cup unsweetened coconut flakes
  • 2 teaspoons baking powder
  • ¾ teaspoon coarse salt
  • 2 tablespoons cold butter or vegetable shortening, plus butter for serving
  • ¾ cup coconut milk


  1. Preheat the oven to 350°F. Grease a baking sheet.
  2. Sift together the flour, coconut flakes, baking powder, and salt into a large bowl. Cut in the butter with a fork and crumble the mixture together until pea-sized balls form.
  3. Gradually add the coconut milk to form a soft dough. Turn out the dough onto a floured board and knead until smooth and elastic, adding more flour as necessary if the dough is too sticky.
  4. Pinch off a 2-inch piece of dough and form into a ball. Flatten the ball into a 4-inch disk with the palm of your hand. Repeat using the rest of dough.
  5. Place the disks on the greased baking sheet and bake until golden brown, about 20 minutes. Split the hot bakes in half horizontally, butter them, and serve.