Caribbean Coconut Bake

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

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 1⁄2 teaspoon salt
• 2  tablespoons sugar
• 2  cups all-purpose flour
• 2  teaspoons baking powder
•  nonstick vegetable  cooking spray
• 1⁄4 cup  chilled butter, cut in 1/2-inch cubes
• 2⁄3 cup unsweetened coconut milk
• 3⁄4 cup  of coarsely  grated fesh coconut

Directions

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. Add the grated coconut and coconut milk and stir until a soft dough forms.
3. Gather into a ball, cover, and let rest for 30 minutes.
4. Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
5. Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.