This recipe has been a long time in the making. Back when Jehan can cook was a wee little blog hosted by wordpress I had a similar recipe.  When I transported my content to this new address and deleted the old blog, my recipe was deleted along with many others.  On my quest to find the perfect rock buns I’ve experimented endlessly before I finally came up with this recipe.    The results have all been tasty but the texture was not was I was looking for.  I wanted a bun that was firm and “rocky” yet tasty and could hold its shape as it baked.  This buns will bring you right back to sitting on the Seawall with a Coconut rock buns in one hand and a sorrel or mauby in the other.  If  you don’t have those memories you will enjoy it anyway, what’s not to love about butter and coconut???  For those of you who are not familiar with Coconut rock buns it’s very similar in texture and taste to a scone.

Coconut Rock Buns

2 cup Flour

1 tsp Baking powder

1/2 cup butter, room temp

1/2 cup sugar

1 cup coconut

1/2 cup raisins

2 large eggs

1 tsp vanilla extract

Set oven to 350 degrees.  Mix flour, sugar and baking powder in a bowl.  Using a fork, cut butter into flour mixture until it resembles small peas.  Add coconut sugar, raisins and mix well.  Beat 2 eggs with vanilla extract.  Make a well in the center of the flour mixture and pour in eggs.  Mix slowly to form a ball of dough.  You can also use the dough attachment on your stand-up mixer.   Separate into 8 or 9 even pieces and drop onto a greased pan.  Bake at 350 degrees for 25 mins.  Remove from oven and cool.