Coconut Almond Bake
Cook time
Total time
  • 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
  1. In a deep bowl, sift flour. Mix in the salt, sugar, cinnamon, nutmeg and yeast.
  2. Prepare the coconut meal and almond meal. Retain the milk.
  3. Then add the coconut and almond meal to the flour. Mix well.
  4. Next, beat the eggs. Add the milk, vanilla and melted butter. Blend well.
  5. Add the liquid mixture to the flour mixture. Mix with a fork to form a soft dough.
  6. Scrape the sides and continue to knead. Add some flour if the dough gets sticky while you knead.
  7. Next, knead for about 5 minutes or until you get a smooth dough like in the picture.
  8. Cover and let rise until it doubles in size. Punch down and place on a cookie tray.
  9. 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.
  10. Place in an oven and bake at 250°F for 20 minutes or until golden brown.
Recipe by Simply Trini Cooking at