Easy Coconut Bake (Roast Bake)

Coconut bake (aka roast bake) is a beloved flatbread across Trinidad and Tobago—a thick, hearty bread baked to golden perfection. Made even better with fresh coconut milk, this no-rise bread is a comfort food classic you’ll want to eat warm straight from the oven.



Coconut bake, also known as roast bake, is a beloved flatbread in Trinidad and Tobago. Baked, not fried, this hearty bread is thick, soft, and has just the right touch of coconut flavor. It’s the kind of comfort food that brings back memories of growing up and makes the perfect addition to any meal.

What Is Roast Coconut Bake?

Roast bake is a Caribbean flatbread, popular in Trinidad, and the cousin to fried bake and Jamaican fried dumplings. What sets it apart is that it’s baked in the oven and often made with coconut milk or grated coconut for added richness. The result? A soft, satisfying bread that’s slightly sweet and totally irresistible.

Freshly made coconut milk takes this bake to another level. While you can use canned milk and desiccated coconut, nothing beats the flavor of fresh ingredients. If you’ve never made coconut milk from scratch, give it a try—you might be surprised how easy (and rewarding) it is!

Why You'll Love This Recipe

• No rise time—great for impatient bakers
• Just a few simple ingredients
• Coconut flavor that’s not too sweet
• Freezer-friendly dough
• Pairs well with both savory and sweet toppings

How to make coconut bake

This bake comes together easily with pantry staples. Here’s how to make it:

Key Ingredients & Why They Matter

• All-purpose flour – The sturdy base for the bake, giving it that classic chewy texture.
• Baking powder – Helps the bread rise just enough for a soft, thick finish.
• Salt – Balances and enhances all the other flavors.
• Sugar – Adds just a hint of sweetness to complement the coconut.
• Fat – Adds tenderness and that signature richness.
• Grated coconut – Brings texture and a gentle coconut flavor.
• Coconut milk – Preferably fresh; it binds the dough and infuses it with deeper flavor.

Instructions for making coconut bake

1. Preheat oven to 350°F (180°C).
2. Sift together flour, baking powder, and salt in a mixing bowl.
3. Add sugar, Crisco, and margarine. Mix with a fork until the mixture resembles fine breadcrumbs.
4. Stir in grated coconut.
5. Make a well in the center of the flour mixture, then pour in the coconut milk.
6. Mix until combined, then knead to form a smooth dough.
7. Let the dough rest for about 20 minutes.






8. Roll out the dough into your desired shape and place it on a greased baking sheet.
9. Pierce the surface lightly with a fork.





10. Bake for 30 minutes, or until golden brown.

Some people use a pot to get a perfectly round shape, while others (like me!) wing it with a rolling pin and a prayer. Either way, it’s going to taste amazing.

What to eat with coconut bake

Coconut bake is incredibly versatile. Serve it warm out of the oven with:

• Fried fish – Brown stew fish is a top-tier option
• Saltfish – Classic and satisfying
• Butter and cheese – Simple and perfect
• On its own – Warm and coconutty, fresh from the oven

Storage and Freezing Tips

• To store: Keep leftovers wrapped at room temp for up to 2 days or in the fridge for up to 5.
• To reheat: Toast in the oven or reheat in a dry skillet.
• To freeze: Make the dough in advance, freeze, then thaw, roll, and bake when ready.

More Trinidadian Bread Recipes to Try

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