Ingredients:

  • 3 cups (375g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 1 cup (240ml) whole milk
  • 1 large egg, lightly beaten
  • 2 cups (200g) unsweetened shredded coconut
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C). Grease and lightly flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together milk and beaten egg. Pour into the dry ingredients and mix until just combined. Do not overmix.
  5. In a medium bowl, combine shredded coconut, sugar, milk, vanilla extract, cinnamon, and nutmeg. Mix well.
  6. Spread the dough evenly into the prepared baking pan.
  7. Gently and evenly pour the coconut filling over the dough.
  8. Bake for 30-35 minutes, or until the coconut filling is golden brown and the dough is cooked through (a toothpick inserted into the center comes out clean).
  9. Let cool slightly before slicing and serving the coconut bake.