Coconut Bakes 2 Ways

Photo by Rosemary Parkinson

summer/fall 2012

• 2 cups flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1 ounce margarine or butter, cut in cubes
• 3/4 cup grated coconut or coconut flakes
• 2 tablespoons sugar
• 2/3 cup water (or coconut milk for richer product)

Direction

1. Sift flour, salt and baking powder into a bowl.
2. Rub in the margarine or butter then stir in the sugar and coconut.
3. Add water and make into a firm dough.
4. Turn the dough onto a floured board. Knead lightly and shape into a ball. Cover and leave for 15- 20 minutes.
5. Press into the centre and, using a rolling pin, roll into a circular shape about 3/4-inch thick. Stick a fork into the dough to make perforations.
6. Heat oven to 350 degrees F.
7. Place dough on a flat, greased baking sheet and bake until golden brown — 20-30 minutes.
8. Remove from oven.
9. Cut into wedges 2-3 inches to serve.

- Rosemary Parkinson

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Coconut Bakes

• 1 pound flour*
• 1 1/4 cups coconut milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon butter or margarine

 Direction

1. Sift together all dry ingredients. Add fat and mix lightly.
2. Gradually pour in the coconut milk and knead lightly to form a firm, smooth dough. Set aside for 15 minutes, then cut into 6 pieces.
3. Roll each piece into a ball and set aside for another 15 minutes.
4. Flatten each piece with your fingertips to about 1/2 inch. Place on a baking tray and bake at 350 degrees F for about 20 minutes.

* Substitute self-raising flour which already has the baking powder, salt and margarine. Therefore, do not add those ingredients.

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-By Rosemary Parkinson

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