Aunt Tia’s Coconut Johnny Cake

Feb 10, 2021All Recipes

The origins of johnny cake dates back to the 18th century. Fishermen and sailors made this bread on the decks of their vessels by building a fire in a box that was filled with sand to keep the flames from spreading to the craft. It was originally called journey cake because it was quick to make and sustainable while travelling.

INGREDIENTS

2 cups (500 mL) all-purpose flour

2 Tbsp (30 mL) baking powder

1 cup (250 mL) granulated sugar

1/4 tsp (1 mL) salt

1/4 cup (60 mL) butter, cubed

1/2 cup (125 mL) frozen grated

coconut, thawed

2 Tbsp (30 mL) canola or vegetable oil

1 cup (250 mL) whole milk

1/4 cup (60 mL) whipping (or heavy)

cream (35%)

1. Preheat oven to 350˚F (180˚C). Grease an 8-inch (20 cm)

square baking dish with butter.

2. In a large bowl, combine flour, baking powder, sugar and salt

and mix together.

3. Add butter and, using your hand, combine with flour by

breaking up into smaller pieces. Add coconut, oil and mix.

4. Slowly pour in milk while mixing with your other hand to

form dough into a ball (the dough should be soft and easy to

handle). Dust a clean surface with flour and knead dough a

few times.

5. Place dough in the baking dish, spread out and level with

your hands. Pour cream over and bake, about 45 minutes

until the top is golden or a toothpick inserted into the center

comes out clean. Serve warm with guava or mango jam.

VARIATION: For Aunt Tia’s Johnny Cake, follow the recipe above but omit

the coconut

INGREDIENTS

2 cups (500 mL) all-purpose flour

2 Tbsp (30 mL) baking powder

1 cup (250 mL) granulated sugar

1/4 tsp (1 mL) salt

1/4 cup (60 mL) butter, cubed

1/2 cup (125 mL) frozen grated

coconut, thawed

2 Tbsp (30 mL) canola or vegetable oil

1 cup (250 mL) whole milk

1/4 cup (60 mL) whipping (or heavy)

cream (35%)

1. Preheat oven to 350˚F (180˚C). Grease an 8-inch (20 cm)

square baking dish with butter.

2. In a large bowl, combine flour, baking powder, sugar and salt

and mix together.

3. Add butter and, using your hand, combine with flour by

breaking up into smaller pieces. Add coconut, oil and mix.

4. Slowly pour in milk while mixing with your other hand to

form dough into a ball (the dough should be soft and easy to

handle). Dust a clean surface with flour and knead dough a

few times.

5. Place dough in the baking dish, spread out and level with

your hands. Pour cream over and bake, about 45 minutes

until the top is golden or a toothpick inserted into the center

comes out clean. Serve warm with guava or mango jam.

VARIATION: For Aunt Tia’s Johnny Cake, follow the recipe above but omit

the coconut

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