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Sunday, September 2, 2012

Coconut Bake

Baking Powder Biscuits Served Shortcake-style
Baking Powder Biscuits Served Shortcake-style (Photo credit: texascooking)
By Juvy S. Iliwiliw

In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish. The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit and mango.



COCONUT BAKE

You will need:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

1/4 cup (½ stick) chilled margarine, cut into ½-inch cubes

3/4 cup coarsely grated peeled fresh coconut (white part only)

2/3 cup unsweetened coconut milk

Nonstick vegetable oil spray

Here's how:

Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest for 30 minutes.


Preheat oven to 400oF. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm. 


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