Coconut Bake

Name: Coconut Bake
Ingredients: 1 cup all-purpose flour; 1 cup whole-wheat flour; 1 cup shredded unsweetened coconut, or freshly ground one; 1/2 teaspoon salt; 2 tablespoons brown sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cardamom; 4 ounces cold unsalted butter, cut into cubes; 1/2 cup buttermilk or kefir; 1 handful of coconut for rolling (optional)

10 ingredients

9 steps

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
1 cup shredded unsweetened coconut, or freshly ground one
1/2 teaspoon salt
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cardamom
4 ounces cold unsalted butter, cut into cubes
1/2 cup buttermilk or kefir
1 handful of coconut for rolling (optional)

Directions

1

Preheat the oven to 375°F.
2

Sift flour into a large bowl and add all the dry ingredients. Mix them together quickly with your fingers.
3

Add butter cubes and rub them into flour until small crumb forms.
4

Add kefir and mix the dough with your finger, just until combined. Press and shape into a ball.
5

Divide and shape the dough into 3 larger or 6 smaller balls, depending on whether you want small loaves of bread or biscuits. Gently press the balls down to give them the shape of a hockey puck or a wheel, about 1 inch thick or thicker.
6

Spread a handful or two of coconut crumb on a board, and roll your shaped loaves around to coat all over.
7

Lay the loaves flat, prick with a fork a few times (not all the way through).
8

Bake 30 minutes for loaves or 20-22 minutes for biscuits.
9

Cool on a rack until manageable, and enjoy warm.