Recipes
CLAIRE’S COCONUT ROAST BAKE
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 tbsps baking powder (slightly heaped)
2 tbsps sugar
1 ½ tsp salt
Directions
- 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.
- 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.
- Preheat oven to 350 degrees F. 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.
- 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.
Print or save
