COCONUT ROAST BAKE

Complexity: Medium

Ingredients:

  • 1 5lb pack flour
  • ½ lb shortening
  • ½ lb margarine
  • 2 dry coconuts, grated and squeezed with water
  • (Should yield 3 cups coconut juice)
  • 3 tbsp baking powder (slightly heaped)
  • 2 tbsp sugar
  • 1½ tsp salt

Directions:

  1. In a large mixing bowl (or using a dough hook of electric mixer), rub fat into flour. Add sugar, salt and baking powder. Add coconut juice and mix to form soft dough. Knead dough well for approximately 5 minutes. Cover and let rest for approximately 2 hours.
  2. Divide dough into 4 pieces to yield 4 bakes. At this point you can wrap the remaining dough in foil and freeze for up to 2 months.
  3. Preheat oven to 350 degrees. Lightly grease a round baking sheet. With the palm of hand, flatten dough on sheet. Mark the dough with a knife to indicate slices and prick the bake all over with a fork.
  4. Bake for 20 minutes on one side. Remove from oven and turn over. Bake for an additional 10 – 15 minutes. Slide onto cooling rack. Serve hot with your favourite buljol, smoke herring, fried fish or cheese.

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