This is a recipe Corinne found on the Trinigourmet website which looked so great we had to try it. I had found a coconut during our trip to Pigeon Point and managed to husk it, crack it open and remove the beautiful white flesh, which I then grated coarsely.
- 2 cups flour
- 3/4 tsp. salt
- 2 tsp. baking powder
- 1 oz. margarine
- 3/4 cup grated coconut
- 2 tbsp. sugar
- 2/3 cup ice water
- Sift flour, salt and baking powder into a bowl.
- Rub in the fat, then stir in sugar and grated coconut.
- Add water, and mix into a firm dough.
- Turn out onto floured board, knead lightly, shape into a ball and leave covered for 15-20 minutes.
- Press into the center and using a rolling pin, roll into a circular shape about ¾” thick. Mark ‘wedges’ into dough with fork perforations
- Heat oven to 350°.
- Put onto a flat, greased baking sheet and bake till golden brown for about 20-30 minutes.
- Remove from oven.
- Cut into wedges 2-3 inches wide.
- Serve hot, attractively arranged on a flat dish.
We substituted baking soda mixed with a teaspoon of vinegar and a teaspoon of sugar to activate it (we didn’t have baking powder) and left out the salt. Also, we used about twice as much coconut as the recipe calls for and used butter instead of margarine (which I refuse to use.)
The bake turned out great, but Corinne did say that it wasn’t as fluffy as normal, probably due to the baking soda substitution. It also didn’t have enough coconut flavor, so we vowed to use coconut milk instead of water next time.