Wholewheat Coconut Bake

Wholewheat Coconut Bake

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breads
Cuisine: Creole/ Caribbean
Servings: 1 bake
Author: Felix (Simply Trini Cooking)


  • 1 cup all purpose flour
  • 1 cup wholewheat flour
  • 2 tbsp. sugar brown
  • 2 tbsp. yeast or 1 sachet yeast quick
  • 3/4 cup finely grated coconut
  • ½ -3/4 cup coconut milk
  • 2 tbsp. melted butter unsalted (or coconut oil or olive oil)
  • 1 tsp. cinnamon and nutmeg optional


  • Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.
  • Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well. Add the coconut meat, 1/2 cup coconut milk and butter or oil. Add a little more water if necessary.
  • Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.
  • Punch down and shape into a ball. Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.
  • Place in an oven and bake at 250°F for 20 minutes or until golden brown.


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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