Categorized |Bits and Bites, Vegetarian

Coconut Bake A Classic Caribbean Bread.


Yes it’s a bread, but we call it a bake. Just as the fry bake recipe I shared with you a while back, which isn’t really baked… we try our best to confuse the heck out of people with our food names. Walking into the house after school or on those days when in the rainy season it was customary to spend our evening playing football (soccer) in the muddy savanna down the road (I’m still a ball-hoe), and you would be hit with that lovely aroma of action taking place in the oven… immediate hunger would set in (even if you just raided someone’s mango tree).

If it was after football, you had to make sure and bathe before setting foot in the house and don’t ever let you mom see dry nashy skin.. so you had to grease down with baby oil or lotion… it’s amazing how fast we would go from pig to Sunday morning church clean. That fresh baked bread smell had a way of getting the best out of us. When it was coconut bake, it also meant timing it so as soon as it came out of the oven, you could have a piece with butter and/or cheese. I also recall our mom cooking a fry-dry curry shrimp to make sandwiches with the coconut bake. Good times!

Wanted to mention that though I can get dried coconut here if I look hard enough, I just didn’t feel like searching then grating etc, so I used dessicated coconut I found pre-packaged (Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible) at the grocery store. I would recommend (though I didn’t  this time) soaking it in the coconut milk to add back some life to it.

This recipe is a bit different than my mom’s or grandmother .. who BTW used a coal pot to make her’s, but you’ll find great pleasure as you rip through a steaming hot piece of this coconut bake.

You’ll Need…

4 1/2 cups all purpose flour or bread flour
1/4 cup butter or shortening (i used shortening)
1 tablespoon brown sugar
3/4 teaspoon salt
2 teaspoon quick acting yeast
1 cup coconut milk
1/4 cup freshly grated coconut (I used dessicated coconut)


If you’re using freshly grated coconut , start by prepping that or as in my case I started with the dough. This would be the first time using our new food processor for making dough, but feel free to use your hands if you not as lazy as I am. In the food processor (or bowl) place the flour, yeast, sugar, salt and the butter or shortening and work till you get a sort of crumbs texture. I gave the food processor a few pulses and it was ready for the next step.

I then added the grated coconut and gave it another pulse, then I started to add the coconut milk and make the actual dough. You may notice that you’ll need some additional liquid, if that is the case add some water. You’re looking for a smooth and firm dough. Since I used the food processor (about 3-5 minutes), I then removed it onto a floured surface and worked the dough until it was firm and smooth as I wanted.

The next step is to cut it evenly into two pieces and and work it into the shape of the ‘bake’. You’ll need to have a flour dusted surface and a rolling pin ready. I believe I got mine about 1 inch thick and about 10-12 inches in diameter. I then used a fork to prick the surface a bit (always saw my mom do that), placed it onto a parchment lined cookie sheet. Which I covered with plastic wrap and allowed to rest for about 2 0 minutes.

Preheat your oven to 400F, then add the bakes (remove plastic wrap) on the cookie sheet and on the middle shelf for about 25-30 minutes or until they’re golden brown. You can always stick a toothpick in the center and if it comes our dry, it means the inside is fully cooked.

I forgot to mention that you should warm the coconut milk a bit before adding to the flour to make the dough. Day two would see us have slices of this with guava jam and tea for breakfast, before heading off to school… you felt as if you could take on the world when your belly was jam-packed with this lovey coconut bake.

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36 Responses to “Coconut Bake A Classic Caribbean Bread.”

  1. scdeleon says:

    Chris you bad for years, thanks for the recipe. Coconut bake…yum, remember when I was a little boy eating mama’s bake.Thanks again.

  2. Carlene says:

    I am going to try this recipe. I love anything coconut. I am using freshly grated coconut. Thanks for the recipe Chris. I love your cooking.

  3. Roz says:

    So I did not want to wait for an answer and I made one batch and made another. This is one great coconut bake——had it with salt fish and avocado. Thank you Chris for taking me back in times.

  4. Roz says:

    I have been looking for a coconut bake recipe with yeast for a very long time since the only one my mom made was with baking powder. Thank you so much for this one. I would like to try it today but I have company and was wondering if I can double the recipe. Also, in my area we are expecting thunderstorms and coconut bake, salt fish and a cup of real chocolate tea sounds just fine to me. Thanks much for a speedy reply.

  5. Omar says:

    my motheris from Barbados and she called it Johnny bake. She used to bake it every saturday. Do I miss her and the bake.

  6. Shanice says:

    Chris! Just tried this recipe with whole wheat flour and freshly grated coconut and it was also fabulous! Thank you so much!

  7. Sandra Carter says:

    Hey Chris:
    I know my weakness is bread and I tried this recipe anyway. It was perfect!!! dammit man.
    I have to work on my will power. Great recipe made salt fish to go with it.

  8. Delia Sookhoo says:

    Hey Chris!

    I use a combination of shortening, butter and a lil olive oil! A lil extra brown sugar and some whole wheat flour fresh out the oven with some butter!

  9. Desiree' says:

    Loved it, we enjoyed it with salt fish.

  10. Desiree' says:

    Loved it, we enjoined it with salt fish.

  11. Judy says:

    Trying this now. Too bad I didn’t read about warming the milk. I’m afraid mine didn’t raise well but I’ll try again. Serving with salted cod, lots of tomatoes and onion, with pimento, celery n a lil garlic!

  12. Angela says:

    Thanks for sharing this bake recipe! Just made it…….awesome.

  13. Beverly says:

    Hey Chris,

    Can use baking poweder instead of yeast? If so then how much would I use. I am allergic to yeast (i know right) so I have to watch what I am eating. But ah feeling for a piece ah bake!

  14. Monique says:

    Chris, Thanks a mil. This is the best coconut bake I have ever made. Really fluffy and nice. The only substitute I made was using a little more grated coconut.

  15. Paula says:

    Hi Chris

    Just tried this recipe and it is great. You really have to add some more liquid to it. However, did 3 1/2 cups of white flour and 1 cup wheat. Trying to be a bit health conscious. LOL


  1. […] jag däremot vet är att bake är väldigt gott, så idag försöker jag mig på Chris recept på bake, wish me […]

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