Coconut bakes are a traditional West Indian food, and some variety of this bread is found on almost every island since coconuts are so plentiful. Traditionally bakes are shaped roughly and by hand, either left to bake in one large free form loaf or formed into smaller, hand-sized "bakes." They are eaten for breakfast with slices of cheese or with butter (or both) and very often, just plain. Most of the time, though coconut bakes are served as a starch with a dinner entree like fish, BBQ chicken and pork.
If you want to gild the lily, you can replace some of the water for coconut milk.

COCONUT BAKES

1 lb. flour
1 tsp. sugar
1 tsp. salt
3 tsp. baking powder
2 tbsp. butter
2 tbsp. shortening
2 cups grated FRESH coconut
1 1/2 cups water

Sift together flour, sugar, salt and baking powder. Add butter and shortening. Work with fingers until resembles bread crumbs.

Add water to grated coconut to make milk. Mix with flour to form soft dough.

Roll out onto a floured board and cut with biscuit cutter.

Bake in a hot oven for 20 minutes.