A recipe for Trinidadian coconut bake calls for flour, grated coconut, coconut milk, brown sugar and butter. The resulting bake is a flat, round loaf of bread that can be served with saltfish and tomatoes, cheese or butter.
To make Trinidadian coconut bake, use coconut flour or finely grated coconut. To grate your own, break open a coconut and remove the meat, and then allow it to dry completely out before grating it against a steel grater or in a food processor. For the coconut milk used in the recipe, combine 1 cup of warm water and more grated coconut in a bowl. After it soaks for a few minutes, strain out the milk, and reserve for the recipe.
Sift 2 cups of unbleached all-purposed flour into a bowl with 2 tablespoons of raw brown sugar, 3 teaspoons of baking powder and 1 teaspoon of salt. After mixing the dry ingredients together, cut in 3 tablespoons of butter. Once the flour mixture has a crumbly texture, mix in 1 cup of finely grated coconut. Carefully mix in 3/4 cup of coconut milk with a wooden spoon. Knead the dough for a minute on a lightly floured surface, and form it into a ball.
After allowing the dough to sit covered for at least 30 minutes, press it into a greased round pan, and poke the surface repeatedly with a fork. After 20 minutes, brush the surface with water, and bake it at 350 degrees Fahrenheit for 25 to 30 minutes.