Trinidad Coconut Bake: The Island Bread You’ll Crave

Forget boring toast. This is fluffy, golden, coconut-kissed bread that makes your kitchen smell like a Caribbean bakery. Trinidad Coconut Bake is the brunch flex your Sunday needs and the snack your afternoon coffee deserves.

It’s simple, wildly satisfying, and yes—ridiculously good warm with butter.

One bite and you’ll understand why every Trini household has a version of this on standby. Ready to upgrade “bread” from sidekick to star?

The Special Touch in This Recipe

This bake leans into fresh grated coconut and coconut milk for deep, natural flavor—not just a sprinkle of desiccated flakes.

A hint of brown sugar balances the salt, while cold butter gets rubbed into the flour for a tender, layered crumb. We also incorporate a quick rest after mixing, which relaxes the dough and makes it easier to pat out. The result?

A soft, slightly sweet, lightly crusted bread you tear into with enthusiasm, not a knife.

Trinidad Coconut Bake: The Island Bread You’ll Crave

Recipe by Wendy CarterCourse: Snack

Servings

10

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

260

kcal

Ingredients

• 2 3/4 cups (330 g) all-purpose flour – The base. Choose unbleached for better flavor.

• 1/2 cup (45 g) freshly grated coconut – Fresh is best. Unsweetened desiccated works in a pinch.

• 1 cup (240 ml) coconut milk – Full-fat for luxe crumb; light if you’re watching calories.

• 2 tbsp brown sugar – Adds gentle sweetness and color.

• 1 1/2 tsp baking powder – Lift without yeast; classic for bake.

• 1/2 tsp baking soda – Reacts with coconut milk’s acidity for extra tenderness.

• 3/4 tsp fine sea salt – Flavor pop. Don’t skimp.

• 3 tbsp cold unsalted butter – Rubbed in for flaky, short texture.

• 1–3 tbsp water – Only if needed to bring dough together.

• 2 tsp neutral oil or melted butter – For brushing top before baking.

• Optional: pinch of grated nutmeg or 1 tsp vanilla for aroma.

Step-by-Step Instructions

• Prep your pan and oven: Preheat to 400ºF (200ºC). Line a baking sheet with parchment or lightly grease a 10-inch oven-safe skillet.
• Combine dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and brown sugar until evenly distributed.
• Rub in butter: Add cold butter pieces and use fingertips to rub into the flour until it looks like sandy crumbs with tiny pebbles. Keep it quick so the butter stays cool.
• Add coconut goodness: Stir in grated coconut. If using nutmeg or vanilla, add now.
• Bring it together: Pour in coconut milk and fold with a spatula until a soft dough forms. If crumbly, add water 1 tablespoon at a time. You want soft, not sticky-wet.
• Rest the dough: Cover the bowl and let the dough rest 15–20 minutes. This hydrates the flour and reduces toughness. Worth the wait.
• Shape the bake: Turn dough onto a lightly floured surface. Pat into a round about 3/4–1 inch thick. Transfer to prepared pan. Use a knife to score a shallow cross on top for easy tearing.
• Brush and bake: Brush the top lightly with oil or melted butter. Bake 20–25 minutes until golden and the bottom sounds hollow when tapped.
• Finish strong: Cool 10 minutes before slicing or tearing. Slather with butter, chow with saltfish, or pair with jam if you’re living your best life.

Keeping It Fresh

• Room temp: Wrap tightly once cool and store up to 2 days. Reheat in a 300°F (150°C) oven for 8–10 minutes.
• Freeze: Slice, wrap individually, and freeze up to 2 months. Toast straight from frozen or rewarm in the oven.
• Moisture tip: A light brush of butter right out of the oven helps keep the crust tender, IMO the move if you like soft bakes.

Health Benefits

• Energizing carbs: Provides steady energy for the day—great with a protein side for balance.
• Healthy fats:</-strong> Coconut and butter offer fats that support satiety.
  

  Moderation, yes; flavor, absolutely.

• Fiber boost: Fresh coconut adds some fiber, helping digestion and fullness.
• Less sugar than pastries: Just a touch of sweetness compared to cakes or donuts.

Nutrition Stats

Per slice (1/10 of bake): Approximate values.

• Calories: ~260
• Total Fat: ~11 g
• Saturated Fat: ~8 g
• Carbohydrates: ~36 g
• Fiber: ~2 g
• Sugars: ~4 g
• Protein: ~4 g
• Sodium: ~270 mg

These will vary with coconut milk brand, butter amount, and slice size. If you swap to light coconut milk and reduce butter, you can shave off a bit of saturated fat, FYI.

Common Mistakes to Avoid

• Overmixing the dough: Leads to tough bake. Fold gently until just combined.
• Skipping the rest: Dough needs a short nap to hydrate; it pays off in tenderness.
• Too thick or too thin: Stick to 3/4–1 inch thickness for even baking and the right crumb.
• Drowning it in flour: Minimal bench flour.
  

  Too much equals dry, cakey results.

• Overbaking: Check at 20 minutes. Golden top, hollow thump, and you’re good.

Mix It Up

• Whole-wheat twist: Swap 1 cup all-purpose for whole-wheat flour. Add 1–2 tbsp extra coconut milk if needed.
• Spiced-up: Add 1/2 tsp cinnamon and a pinch of clove or nutmeg for a cozy vibe.
• Raisin route: Fold in 1/3 cup raisins or currants for a lightly sweet breakfast version.
• Savory edition: Reduce sugar to 1 tbsp; add chopped chives or a little grated cheddar.
  

  Unreal with saltfish buljol.

• Pan-fried finish: After baking, slice and toast in a skillet with butter for crisp edges that slap.

FAQ

Can I make it without coconut milk?

Yes. Use whole milk or a 50/50 mix of milk and water. Flavor will be less coconut-forward, so consider adding 1/2 tsp coconut extract if you want that signature taste.

How do I use desiccated coconut instead of fresh?

Use unsweetened desiccated coconut and hydrate it with 2–3 tablespoons warm coconut milk before adding.

This keeps the bake moist and prevents dry flakes.

Is this the same as Trini roast bake?

It’s a cousin. Roast bake is a yeast-free bread traditionally cooked on a tawah or baked. Coconut bake is a version enriched with coconut milk and coconut, giving a softer crumb and richer flavor.

Can I cook it on the stovetop?

Yes, on a heavy tawah or cast-iron skillet over medium-low heat.

Cover and cook 8–10 minutes per side, ensuring gentle heat so it cooks through without scorching.

What should I serve with coconut bake?

Classic: saltfish buljol, fried eggs, or smoked herring. Also great with pepper sauce, guava jam, cheddar, or just butter—the honest MVP.

How do I make it vegan?

Use vegan butter or coconut oil and stick with full-fat coconut milk. Texture remains tender and flavor stays lush.

Chef’s Final Word

Trinidad Coconut Bake is proof that simple ingredients can flex hard when treated right.

Keep the butter cold, the dough gentle, and the bake golden—not brown like a sneaker sole. Tear it warm, share it fast, and don’t apologize for reaching for seconds. Island comfort, minimal effort, maximum payoff—that’s the move.