Coconut Bake Recipe

Name: Coconut Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole-wheat flour; 1 cup shredded unsweetened coconut, or freshly ground one; 1/2 teaspoon salt; 2 tablespoons brown sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cardamom; 4 ounces cold unsalted butter, cut into cubes; 1/2 cup buttermilk or kefir; 1 handful of coconut for rolling (optional)

Servings: persons

1 cup all-purpose flour
1 cup whole-wheat flour
1 cup shredded unsweetened coconut, or freshly ground one
1/2 teaspoon salt
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cardamom
4 ounces cold unsalted butter, cut into cubes
1/2 cup buttermilk or kefir
1 handful of coconut for rolling (optional)

1
Preheat the oven to 375u00b0F.
2
Sift flour into a large bowl and add all the dry ingredients. Mix them together quickly with your fingers.
3
Add butter cubes and rub them into flour until small crumb forms.
4
Add kefir and mix the dough with your finger, just until combined. Press and shape into a ball.
5
Divide and shape the dough into 3 larger or 6 smaller balls, depending on whether you want small loaves of bread or biscuits. Gently press the balls down to give them the shape of a hockey puck or a wheel, about 1 inch thick or thicker.
6
Spread a handful or two of coconut crumb on a board, and roll your shaped loaves around to coat all over.
7
Lay the loaves flat, prick with a fork a few times (not all the way through).
8
Bake 30 minutes for loaves or 20-22 minutes for biscuits.
9
Cool on a rack until manageable, and enjoy warm.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole-wheat flour, 1 cup shredded unsweetened coconut, or freshly ground one, 1/2 teaspoon salt, and more.

Yes, Coconut Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Bake

How did you like this recipe?

Frequently Asked Questions