A Wholesome Coconut Almond Bake

Coconut almond bake is a variation for my favourite coconut bake or wholewheat coconut bake recipe.

Coconut Almond Bake

Cook Time: 20 mins

Total Time: 20 mins


  • 4 cup all-purpose flour or 3 ½ all-purpose flour + ½ whole wheat flour
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon and nutmeg optional
  • 2 tablespoons 1 envelop instant yeast
  • ½ cup finely grated coconut
  • ½ cup almond meal or finely grated almond
  • 1 egg beaten
  • ½ – ¾ cup coconut milk or almond milk
  • 3 tablespoons melted butter or coconut oil or olive oil
  • ½ teaspoon vanilla almond and coconut Essence (each), optional


  • In a deep bowl, sift flour. Mix in the salt, sugar, cinnamon, nutmeg and yeast.
  • Prepare the coconut meal and almond meal. Retain the milk.
  • Then add the coconut and almond meal to the flour. Mix well.
  • Next, beat the eggs. Add the milk, vanilla and melted butter. Blend well.
  • Add the liquid mixture to the flour mixture. Mix with a fork to form a soft dough.
  • Scrape the sides and continue to knead. Add some flour if the dough gets sticky while you knead.
  • Next, knead for about 5 minutes or until you get a smooth dough like in the picture.
  • Cover and let rise until it doubles in size. Punch down and place on a cookie tray.
  • Using a rolling pin or hands, shape dough into a circle (3/4 -1 inch thick) in a greased baking tin, round or square. Prick top of the bake with fork to decorate. Leave to rest for another 15 minutes.
  • Place in an oven and bake at 250°F for 20 minutes or until golden brown.


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Recipe © Simply Trini Cooking. All rights reserved

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