Trini style coconut bake | full recipe quick & easy

unsweetened shredded coconut

🥗Healthier: fresh grated coconut

💰Cheaper: sweetened shredded coconut

Fresh coconut offers a more natural flavor, while sweetened coconut is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

Preheat the oven to 350°F (175°C).

Mix all-purpose flour, baking powder, salt, and sugar in a large bowl.

Stir in the unsweetened shredded coconut until evenly distributed.

Cut in the butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk, eggs, and vanilla extract.

Pour the wet ingredients into the dry mixture and stir until just combined.

Turn the dough onto a floured surface and knead gently until smooth, about 1-2 minutes.

Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.

Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Remove from the oven and let cool slightly before slicing.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens