Trinidadian Coconut Bake

Bake is a breakfast staple in Guyana and most of the Caribbean Islands. There are many versions that are both fried and baked or roasted and are known by many names such as fry jacks, fry bake, float, Johnny cakes, sweet bake, etc. Bakes are popular breakfast items because they are very filling, economical and quick to make; a hot breakfast is always just a few minutes away. This version of bake takes a bit longer to prepare since it is baked in the oven for an hour. Growing up my mom made a type of bake similar to coconut bake known as pot bake in Guyana; it’s essential the same but it is cooked in a pot over low heat instead of in the oven.

The flavor of Trinidadian coconut bake is amazing; the texture is a bit dense and  is laced with coconut flavor from the fresh grated coconut and the coconut milk. I highly recommend using fresh grated coconut but shredded sweetened coconut flakes would work as well; serve with saltfish, butter or smoked herring(coming soon).   

Trinidadian Coconut Bake
3 cups all purpose flour
3 tsp baking powder
1 cup grated coconut
1/8 tsp salt
¼ cup sugar
3 tbsp melted butter
1 cup coconut milk
In a large bowl mix flour, baking powder, grated coconut, salt and sugar. Add melted butter and coconut milk and mix to form dough. Knead dough for about 3-5 minutes and for a ball. Place in a bowl and let sit for 30 minutes. Preheat oven to 350 degrees. Place bake on a baking pan then place into the oven. Bake for 1 hour. Remove and allow to cool for a few minutes before cutting. Serve warm.