Name: Coconut Bake
Yield: Makes 1 loaf
Ingredients: 2 cups all purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes; 3/4 cup coarsely grated peeled fresh coconut (white part only); 2/3 cup unsweetened coconut milk*; Nonstick vegetable oil spray

In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish . The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit, or mango.

Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.

Recipe notes

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