Jamaican Coconut Rock Buns Recipe

Some Jamaicans call them Coconut Rock Buns, others call them Rock Cakes. Sometimes they’re crunchy, as the name implies, but I like them soft but dense like an English Scone. My recipe gives you the best of both worlds. Out of the oven they’re soft, but if you leave them uncovered they will become crunchy… the choice is yours. These not-too-sweet buns go well with a cup of tea or coffee, especially if you love coconut and spice. My one-bowl recipe takes no time to make. Simply throw all the ingredients together and drop dollops of batter on a baking sheet and into the oven they go. Then sit back and let their sweet aroma fill your home with Caribbean goodness. This recipe is very forgiving. You can substitute the raisins with cranberries or other dried fruit. Enjoy!
Prep time: 15 minutes
Cooking time: 20 minutes

3 cups (750 mL) All-Purpose or Plain Flour
1 cup (250 mL) Brown Sugar
1 cup (250 mL) Unsweetened Coconut, grated
1 cup (250 mL) Raisins
3 tsp (15 mL) Baking Powder
½ tsp (2 mL) Salt
½ tsp (2 mL) Ground Nutmeg
½ tsp (2 mL) Ground Cinnamon
1 cup (250 mL) Milk
2 Large Eggs, beaten
1 tsp (5 mL) Vanilla

1. Combine all dry ingredients into a mixing bowl
2. Stir together Milk, Eggs and Vanilla in a bowl and set aside
3. Using a stand or hand mixer add the wet ingredients to the dry ingredients at little at a time until the all the wet ingredients have been mixed in; don’t over mix
4. Drop spoonfuls of batter on a greased baking sheets
5. Place sheets into pre-heated 350°F (180°C) oven and bake for 15 to 20 minutes or until golden brown
Makes 18 buns
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  • Jenean Graham

    I made your curry chicken recipe today. All I can say is “yummy”. As a Jamaican I wasn’t taught to make curry chicken the way you make it. It was delicious. My husband and son was amazed how good it was. They wanted seconds.