Tuesday, 8 July 2014

Trinidad and Tobago Coconut Bake

A Caribbean bake from the islands of Trinidad and Tobago. Quick and easy to make this traditional bread like coconut scone is full of exotic flavour. Created for Aberdeen's Cake Club 'Bake to Victory event for the 2014 Commonwealth Games.


The Glasgow 2014 Commonwealth Games provided an ideal theme for our recent Pinnies & Petticoats Aberdeen Cake Club meet. Our 2013 Eurovision night was a huge success and we hoped that Commonwealth countries would provide similar inspiration. I was quick to select Trinidad and Tobago as my country of choice. My lovely friend Julie lives in Trini so I quizzed her on what would be a typical cake. She came back with a couple of options - Cassava Pone and Coconut Bake. Alas I couldn't track down any Cassava root in Aberdeen so opted for Coconut bake. I used a combination of online recipes, and the one Julie gave me, to come up with my own variation. If I can manage to track some Cassava down I'm definitely going to give this Filipino Style Cassava Cake a try from my friend Bintu who blogs over at Recipes from a Pantry. Whilst I'm in the mood for coconut I'm also loving the look of these Coconut Pyramids from Jane at The Hedgecombers.


TRINIDAD & TOBAGO COCONUT BAKE

Ingredients
2 cups plain flour
3/4 teaspoon salt
2 teaspoons baking powder
2oz margarine
3/4 cup desiccated coconut
2 tablespoons sugar
2/3 cup coconut milk

Method
Preheat oven to 180 degrees
Sieve flour, salt and baking powder into a bowl.
Rub in the margarine, then stir through the sugar and desiccated coconut.
Add the coconut milk, and mix into a firm dough - you may need slightly more or less to get the right consistency 
Turn out onto a floured surface and knead very briefly 
Using your hands and fingers, press out the dough to a rough circle about 1inch/2.5cm thick and then cut into 10-12 wedges. 
Brush the top with some coconut milk and sprinkle with desiccated coconut 
Put onto a greased/floured baking sheet and bake till golden brown for about 20-30 minutes.  


Really pleased with how my bake turned out. I suspect it would taste even better warm straight from the oven slathered in butter. We had a different venue for our June meet with Rosie Thistles Tea Room welcoming a great turnout of bakers bringing cakey goodness from throughout the Commonwealth. Lots of interesting stories behind how everyone chose their countries from family members living in or coming from the country, people holidaying there and the Botswana Bake coming straight out of the pages of The No. 1 Ladies' Detective Agency

New Zealand - Cadbury's Black Forest Chocolate Brownies 
Mauritius - Pina Colada Cupcakes 
Guyana - Kurma Aka Mithai 
New Zealand - Steak & Cheese Pies 


Malta - Bread Pudding 
Bajan - Sweet Bread 
Grenada/Bahamas - Rum, Nutmeg & Cherry Trifle 
India - NanKati, Cardamom Biscuits 


Scotland - Snowballs, Teacakes, Caramel Wafers & Shortbread 
Scotland - Cranachan 
Scotland - Haggis & Filo Parcels 


England - English Madelines 
England - Coffee & Walnut Battenburg 
Tonga - Faikakai Malimali - Banana Dumplings & Coconut Syrup 
Wales - Bara Brith 
Jamaica - Jerk Turkey Balls & Mango Salsa 


Trinidad & Tobago - Coconut Bake 
Falkland Islands - Scones 
St Lucia - Lime Meringue Pie 
Australia - Tim Tam Cake 
Australia - Anzac Biscuits 


Gibraltar - Gibraltar Rock Cakes 
Falkland Islands - Penguin Cakes 
Northern Ireland - Soda Bread 
Botswana - Lemon and Condensed Milk Cookies 


The next meet is 'Picnic in the Park'. This coincides with the BP Big Screen showing of The Royal Opera's La Bohème on Tuesday 15 July. Alas I'll be on holiday at the time so will miss out. All welcome with details on the Pinnies & Petticoats Facebook page. The August meet is 'Say Aye Tae a Pie' on 27th August. I may or may not have a fully operational kitchen at that point which could prove interesting. Might have to procure some Killie Pies to bring along.

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www.foodiequine.co.uk A Caribbean bake from the islands of Trinidad and Tobago. Quick and easy to make this traditional bread like coconut scone is full of exotic flavour.

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