Coconut Rock Buns

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.



  1. Damali
    May 14, 2010 / 10:46 am

    I tried this recipe today. It’s perfect! I subbed white sugar for brown sugar though. I’m gonna make a second batch for the honey tonight.

  2. Nalini
    May 21, 2010 / 10:19 am

    I tried this receipe last night. I used a scone pan, and got beautiful buns. I’m not a fan of raisins so I excluded it.

  3. JehanP
    May 22, 2010 / 7:51 am

    I’m always very happy when my recipes are successful!

  4. Val
    September 5, 2010 / 9:51 pm

    I tried your recipe for the first time tonight. I just got into catering and I’m always baking and cooking but I don’t eat most the stuff I cook for my family and friends because I’m a vegetarian. The only way I know if it tastes good is when they eat it. I don’t know yet how this tastes because they haven’t tasted it yet, they are all asleep. However, I wanted to ask if there is something missing from the recipe. When I added the egg mixture, my dough didn’t come together and I had to add 1/2 cup milk to bind it. I must say that it looks great, just like back home buns.

  5. JehanP
    September 9, 2010 / 8:03 am

    This is a very dry dough, it doesn’t have much moisture so that the texture comes out hard like Rock Buns. But experimenting is always good, that’s what I do until I find something that works for me :-).

  6. kayla
    November 30, 2010 / 11:43 am

    Is there a vegetarian version of this recipe?

  7. JehanP
    December 1, 2010 / 5:34 pm

    Kayla I don’t have a vegetarian version or know of any..sorry.

  8. ann o reilly
    July 26, 2011 / 3:09 am

    kayla do you mean vegan version?

  9. chris
    November 29, 2011 / 8:43 am

    was looking for this recipe for a long time will try it and let you know

  10. Malisa
    January 16, 2012 / 7:13 pm

    Hi Jehan,
    I made this tonight. I love it! Will definitely make this again. 🙂

  11. Susan
    March 16, 2014 / 5:05 pm

    I’m literally hooked on your website Jehan, I have just tried this rock buns recipe for the first time and it came out excellent. ….

  12. JehanP
    March 16, 2014 / 5:27 pm

    Thanks Susan, I’m glad you enjoyed it!

  13. Gail
    May 11, 2014 / 7:44 am

    I tried this recipe today. It came out great. Only thing is that I do not like raisins, so I added more coconut and because of that I had to add a little condensed milk. They came out great. Thanks Jehan!

  14. JehanP
    May 17, 2014 / 5:30 pm

    Thanks Gail, you can absolutely leave out the raisins. I’ve since made it without the raisins and it’s just as good.

  15. Deborah
    April 16, 2016 / 9:00 am

    I added about 1/3 cup milk. I thought you forgot the milk. It was still ok.

  16. JehanP
    April 17, 2016 / 12:43 pm

    Deborah I didn’t forget the milk. The eggs are enough to bind the mixture together.