Trinidadian Coconut Bake

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold margarine (you could substitute butter, but it wouldn't be authentic)
• 3/4 cup coconut milk

1. Preheat oven to 350 F.
2. Sift together dry ingredients in a medium mixing bowl.
3. Work margarine into flour mixture with your fingers, until crumbly.
4. Add coconut milk, first stirring with a spoon and then your hands to form dough into a smooth ball. Depending on your kitchen's humidity, you may need more coconut milk or more flour; add a tiny bit at a time. Allow dough to rest for 30 minutes, covered with a damp cloth.
5. After dough has rested, roll out onto a floured surface to a 1 inch thick circle. Transfer onto a parchment-lined baking sheet and bake for about 30 minutes, until golden.
6. Bake be eaten on its own, or split horizontally to make sandwiches with buljol (see link above), smoked herring, or for more familiar flavors, avocado, tomato and onion, ham or eggs.

flour, baking powder, salt, cold margarine, coconut milk

Taken from food52.com/recipes/22156-trinidadian-coconut-bake (may not work)