Breakfast: Coconut Bake

Recipe by Virginia Burke 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 s

Ingredients

2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*
Nonstick vegetable oil spray

Instructions

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 30 minutes.
Preheat oven to 400 °F. 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.
*Available at most supermarkets and at Asian markets.

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