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–+ servings
A piece of freshly baked coconut bake.
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5 from 26 votes

Coconut Bake (Trinidad Pot Bake)

This coconut bake is a classic Caribbean thick bread made with a few simple ingredients. In Trinidad, this pot bake is traditionally served with fish, but it’s also perfect on its own or with some butter or cheese!
Prep Time10 minutes
Cook Time20 minutes
Proofing time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Side, Snack
Cuisine: Caribbean
Diet: Vegetarian
Freezer friendly: 4-5 Months
Shelf life: 2-4 Days
Servings: 8
Author: Samira

Ingredients

  • 4 cups flour all-purpose, bread flour, or a 50:50 combination
  • 2 cups coconut milk
  • 1 cup shredded coconut
  • 1/4 cup softened butter unsalted or salted, if preferred
  • 2 tsp yeast
  • 1 Tbsp sugar brown, coconut, white, etc.
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg powder
US Customary - Metric

Instructions

  • Mix all the dry ingredients together in a large bowl - the flour, yeast, sugar, salt, and spice.
  • Add the butter and mix it into the flour until crumbly.
  • Add the shredded coconut and coconut milk (slightly warmed to activate the yeast faster).
  • Knead the dough for a few minutes to combine all the ingredients well.
  • Place the dough in a lightly greased bowl. Cover and set aside to rest for about 20-25 minutes before baking.
  • Generously butter a baking dish or a regular baking tray.
  • Place the dough in the baking dish and press it down to squeeze out all the air. 
    As you press down, spread it out and make the ends a little bit thinner than the middle part.
  • Using a fork, poke holes all over the surface of the dough. Then let it rest again for about 15-25 minutes. 
    In the meantime, preheat the oven to 400°F/200°C.
  • Bake the bread for about 20 minutes, or until it’s light golden brown. Allow it to cool completely before cutting it.

Notes

Optional add-ins: make it spicier by adding cinnamon, anise, or ginger; use vegan butter or margarine to make it vegan; add shredded carrot, raisins, and nuts for texture.
Storage: Wrap and keep in the fridge for up to 4 days or freeze for 3-5 months. 
Read the blog post for more tips!

Nutrition

Calories: 368kcal | Carbohydrates: 58g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 156mg | Potassium: 136mg | Fiber: 3g | Sugar: 8g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg