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    You are in: Home / Recipes / Caribbean Coconut Bake Recipe
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    Caribbean Coconut Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Random Rachel's Note:

    This coconut loaf is traditionally served as breakfast with Caribbean Buljol. It is a quick and easy bread, that goes well with tropical jams like guava, passion fruit, or mango. The recipe calls for fresh coconut, but frozen could easily be substituted. "To open a coconut, pierce the eyes with an ice pick, pour out the liquid. Break coconut open with a hammer and pry out meat then scrape off the brown skin. Chop or grate meat with your hand or in a processor." From recipeisland.com for ZWT9

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Stir together flour, baking powder, sugar, and salt in a medium sized bowl. Cut in the butter until you have a coarse, mealy texture.
    2. 2
      Add the grated coconut and coconut milk and stir until a soft dough forms.
    3. 3
      Gather into a ball, cover, and let rest for 30 minutes.
    4. 4
      Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
    5. 5
      Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.

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    Nutritional Facts for Caribbean Coconut Bake

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 241.0
     
    Calories from Fat 113
    47%
    Total Fat 12.5 g
    19%
    Saturated Fat 9.4 g
    47%
    Cholesterol 15.2 mg
    5%
    Sodium 291.3 mg
    12%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.7 g
    14%
    Protein 3.9 g
    7%

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