Cassava & Coconut Bake Recipe by Chef Shaun 🇹🇹 Foodie Nation

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened shredded coconut reduces sugar while maintaining texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

Combine Lotus cassava and wheat flour in a bowl.

Add brown sugar, salt, baking powder, and instant yeast to the flour and mix well.

Make a hole in the center of the mixture and add water gradually to hydrate the flour.

Once combined, add room temperature unsalted butter and mix until incorporated.

Add grated coconut and mix until the dough comes together.

Cover the bowl with a damp cloth or cling wrap and let it rise until double in size, about 1 to 1.5 hours.

Once risen, degas the dough and divide it in half.

Shape one half into a regular bake and the other half into mini bakes.

Flatten the regular bake with hands or a rolling pin and place on a greased baking sheet.

Shape the mini bakes and place them on the same sheet.

Preheat the oven to 375°F and bake for 25-30 minutes, rotating halfway through.

Check for golden brown color and hollow sound when tapped to ensure they are fully cooked.

Transfer to a wire rack to cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens