Coconut rock buns, also known as rock cakes in the Caribbean, are similar to scones. They are crunchy on the outside yet chewy inside. Perfect for breakfast or snacks. The recipe calls for Demerara sugar which is a light brown, large sugar crystal with a caramel-like flavor. If you can not find Demerara sugar, which is an optional ingredient to sprinkle on top of the buns before baking them, you could replace it with either turbinado or organic cane sugar. Both sugars have bigger sugar crystals than regular brown or white sugar.
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| Photo: Care2 |
Ingredients
- 2 cups all purpose flour, sifted
- ½ cup butter diced
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 tablespoon grated orange
- ¼ cup raisins
- 1½ teaspoon baking powder
- 2 large eggs
- 1teaspoon vanilla
- ½ teaspoon nutmeg
- 1 tablespoon grated orange
- ¾ cup shredded coconut
- Demerara sugar to sprinkle (optional)
Instructions
- Preheat oven to 425 degrees
- In a medium bowl, whisk or sift together flour, sugar, baking powder, grated orange, nutmeg and salt
- Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
- Whisk together eggs and vanilla
- Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball)
- Put dough on floured surface, and pat (gently!) with your hands only.
- Fold dough over on itself about 5 times, and then gently press down.
- Shape into 8 – 10 rocks or you may use a cookie cutter. Sprinkle with demerara sugar.
- Place on baking sheet.
- Bake at 400° for 12-15 minutes or until lightly browned
- Remove, let it cool and serve
For picture instructions, please visit African Bites
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