Coconut Bake (Coconut Bread) – A Caribbean-inspired bread with a pleasantly gritty texture from freshly grated coconut, whole wheat flour, milk, and just a hint of sweetness. It’s easy to throw together and keeps you satisfied for hours!

Freshly baked coconut bakes (coconut bread) cooling on parchment paper

Coconut falls into the category of a love-it-or-hate-it food. I find it irresistible in savory dishes like coconut rice and especially in any sweets, especially coconut bakes!

Coconut is easily incorporated into many sweet and savory dishes. And more importantly, you can use almost every part of a coconut. If you’re into gardening, you can even use the outer layer.

Spreading freshly baked coconut bakes with butter for pure Caribbean comfort food

What Is Coconut Bake?

In the Caribbean, the term bake describes bread made with a leavening or rising agent. So this could also be called coconut bread in the United States. This tasty bread has a pleasantly grainy texture from the grated coconut.

Ever since I ventured into the realm of coconut bakes, I have tried different variations, incorporating healthy ingredients without diminishing the bread’s overall delicious taste and texture.

A coconut bake is easy to throw together and is one of the healthier coconut breads. Made with freshly grated coconut, whole wheat flour, milk, just a touch of sugar, and butter, it leaves you deeply satisfied. You could make it even easier by substituting the freshly grated coconut with coconut flakes.

Coconut bakes with butter on a white plate

Recipe Ingredients

Coconut is the star of this show, with its tropical goodness. I added instructions for using fresh coconut, but feel free to use pre-grated unsweetened coconut.
Dry Ingredients: Whole wheat flour, all-purpose flour, baking powder, and salt provide the carrier for the wonderful coconut flavors.
Butter: A little fat makes everything taste better. I use unsalted control, but if you only have salted, reduce the salt or omit it altogether.
Brown sugar provides just the right touch of sweetness.
Milk: This liquid pulls it all together. It provides moisture and helps the bread brown to a gorgeous color. Whole milk, low-fat, or coconut milk all work just fine.
Nutmeg: Grate a little nutmeg in for a beautiful flavor enhancer. But if you leave it out, it will still be awesome.

How to Make Coconut Bake

Remove the meat from the shell and grind in a food processor

Open Coconut: Crack open the coconut and pry out the flesh.
Cut the coconut into pieces and place them in a food processor. Pulse several times until it reaches a fine texture. Set aside.
Flour: Combine whole wheat flour and all-purpose flour in a large bowl.
Mix in the butter with the tip of your fingers until coarse meal forms. You could also pulse it in a food processor until you have the right texture.
Dry Ingredients: Stir in grated coconut, sugar, baking powder, and nutmeg.
Add Liquid: Finally, pour in the milk and mix with your hands until the dough clumps together.
Form Bakes: On a very lightly floured surface, divide the dough into three evenly-sized balls; roll each ball with a rolling pin into a circle about 1-2 inches thick.
Decorate the dough by pricking it with a fork. Let it rest for about 10.
Bake: Place bakes on a lightly greased baking sheet. Bake at 375℉ (190℃) for 20-25 minutes or until lightly brown. Remove and let them cool for 5 minutes.
Serve warm.

Enjoying insanely delicious bread with butter and a cup of coffee

What Goes With Coconut Bake

Serve this goodness with tasty fillings such as fried fish (replace the bun with a coconut bake). This fantastic sandwich bread also elevates chicken sandwiches, jibaritos, and suya sandwiches. My favorite way of eating them is with jelly and strawberries—it makes for one heavenly combination.

More Decadent Coconut Recipes to Try