Breads are my weakness. I am going to say I eat some sort of bread at least 4-5 times a week- really not ideal…. there are some things I just got have. For the most part, one of the bread days has to be extra special- bread mix with coconut, pineapple or buttery rolls.
This coconut bake can be placed in both categories- because it is somewhat healthy made with wholesome coconut and coconut oil (here I used coconut flakes)and is completely vegan yet so indulgent.
If this is a déjà vu recipe, you are certainly right. I have made this before with baking powder in my early blogging days. Now this one is made with yeast- fear not! There isn’t a whole lot of kneading happening here -3-5 minutes. Bakes are traditional Caribbean bread that are served with a variety of meals especially salt fish or coleslaw. It is also great for breakfast serve with butter and jam. It is not suppose to be leaven- rise. However, most recipes use either yeast or baking powder to make it light. In this recipe, I used the latter. You may use baking powder with good results. If you want to use grated coconut you can look here for the coconut bake made with freshly grated coconut. Be sure to grind the coconut flakes in a coffee grinder to achieve a fine texture . If you want a deeper brownish color, then bake at 375 degrees. [adthrive-in-post-video-player video-id=”Lam5vpDb” upload-date=”2020-07-25T14:21:44.000Z” name=”Coconut Bake” description=”Triple threat coconut bread made with coconut flakes, coconut oil, and coconut milk.” player-type=”collapse” override-embed=”false”]
