PREP WORK

• Remove the meat from a whole dried coconut. Wash, dry and cut into small pieces. Place in a food processor and grate until fine, about 1-2 minutes.
• Measure and set aside 1 cup of the grated coconut---lightly packed.
• Place the remainder of the grated coconut in a medium bowl or measuring cup, add 1 cup warm water(pic on the left below). Let it sit for a few minutes and then strain-- squeezing out as much liquid as you can. Can also be placed in a blender to extract a more concentrated milk. Set milk aside. Discard coconut husk.

KNEAD FLOUR

• Sift flour into a medium bowl. (sifting is optional)
• Add baking powder, salt and sugar.
• Add butter to flour mixture and rub in, using fingers, until well incorporated.
• Add grated coconut and mix until combined.
• Gradually add coconut milk and mix, until the dough comes together, not dry or too sticky.
• Remove the dough from the bowl, place on a lightly floured counter. Knead dough by hand for about a minute by pressing dough down with knuckles to smoothen and folding the dough over itself and pushing out with the heel of your hands, not down. Rotate dough and repeat. Remember only about 1 minute. [I never overwork the dough.]
• Shape dough into a large round ball, cover and let it sit for 30 minutes, less is ok if you are in a rush.

SHAPE AND BAKE

• Place in a greased sheet pan or cake pan. Shape dough into an 8-inch round (3/4 inch thick) by pressing and pushing dough out on all side [I don't knead it again]. Pierce dough with a fork. Allow the dough to rest about 5-10 minutes.
• Place in a preheated oven 350F. Right before placing it in the oven, brush with a little water (about a teaspoon) and cook for 25-30 minutes, until the top is golden brown and bake is light and sounds hollow...and the kitchen smells heavenly.....

Remove from the oven and baking sheet. Butter a slice and eat immediately!!!!!!!