Trinidadian Coconut Bake

Ingredients

• 400 g plain flour
• 4 tsp baking powder
• 1 tsp salt
• 3 tbsp sugar
• 150 g freshly grated coconut
• 60 g cold butter, cubed
• 250 ml coconut milk, at room temperature
• 1 tbsp butter, melted, for brushing

Before you cook

• Grate the coconut on the coarse side of a box grater.
• Sift the flour, baking powder and salt into a large bowl.
• Rub the cold butter into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
• Stir the sugar and grated coconut evenly through the flour.
• Pour in the coconut milk and bring the mixture together into a soft dough.
• Knead the dough on a floured board for 5 minutes until it is smooth and springy.
• Cover the dough with a cloth and rest it for 15 minutes.
• Flatten the dough into a round about 22 cm across and 2 cm thick.
• Prick the surface all over with a fork.

Steps

1. Heat the oven to 200 C (400 F).
2. Lay the dough round on a greased baking sheet.
3. Bake for 25 minutes until the top is set and pale gold.
4. Brush the top with the melted butter.
5. Bake for a further 8 minutes until the crust is browned and the loaf sounds hollow when you tap the underside.
6. Cool on a wire rack for 10 minutes.
7. Tear the warm bake open and fill it with butter, sharp cheddar or saltfish buljol.