Coconut Buns
Coconut Buns was on weekly rotation in our household. My Mom would bake a batch every Sunday for us to enjoy throughout the week. It's the best eaten warm from the oven with a cup of tea. Crisp coconut exterior with a mellow sweet chewy interior
Equipment
- Baking Sheet Tray
- Large Mixing Bowl
- Ice Cream Scoop
- Food Processor
Ingredients
- 2 1/2 cups Shredded Coconut Frozen Coconut or Store bought shredded coconut
- 3 cups Flour
- 3 tspn Baking Powder
- 1 1/2 cup Sugar
- 1/4 cup Raisins
- 1/4 cup Sultanas or Golden Raisins
- 2 tbspn Cinnamon
- Pinch of Salt
- Freshly Grated Nutmeg
- 1 12oz can Evaporated Milk
- 1 tbsp Vanilla Extract or Vanilla Bean Paste
- 1 stick Softened Unsalted Butter
Instructions
- Add either your fresh, frozen, or sweetened shredded coconut to a food processor and pulse on low speed till finely grated
- To a large mixing bowl sift flour, baking powder and sugar
- Press the softened butter into dry ingredients, add coconut and combine
- Mix in cinnamon, nutmeg and salt them tumble in raisins and sultanas. Stir to coat raisins
- Pour in vanilla and evaporated milk. Using a spoon begin to combine the wet and dry ingredients. Stir well to grab all the dry flour mixture to form a firm heavy dough. Add a few tablespoons of milk if needed but not more than 1/4 cup extra, if needed
- Using an ice cream scoop, plop the coconut mounds onto the baking tray and top each bun with a maraschino cherry in the center
- Bake at 350ยบ for 18-22 minutes, the edges should be golden and the middle just softly set
- Let cool and set on tray for 3 minutes before sliding a spatula under to remove