Lunch

whole wheat coconut bake is for Lunch.

whole wheat coconut bake takes 25 minutes to prepare.

whole wheat coconut bake takes 20 minutes to cook.

whole wheat coconut bake makes 8 servings.

The ingredients for whole wheat coconut bake are:

Yield: 1 bake

Ingredients:
1 cup all purpose flour
1 cup wholewheat flour
2 tbsp. sugar
2 tbsp. yeast or 1 sachet yeast (quick)
3/4 cup finely grated coconut
? -3/4 cup coconut milk
2 tbsp. melted butter or coconut oil or olive oil
1 tsp. cinnamon and nutmeg (optional)

Here is how you make whole wheat coconut bake:

Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water.Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well. Add the coconut meat, 1/2 cup coconut milk and butter or oil. Add a little more water if necessary. Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough. Roll in a ball and placed in a bowl that is dusted with some flour. Allow to rest until it has doubled in size.Punch down and shape into a ball. Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.Place in an oven and bake at 250?F for 20 minutes or until golden brown.Serving Size: Yields 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user ANGELA_ASHES11.

The nutritional information for whole wheat coconut bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 172.2

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 3.9 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 3.7 g
• Protein: 4.1 g

The dietary needs meet for whole wheat coconut bake is Vegetarian