Description
Coconut rusks are a crunchy, twice-baked South African-style treat made with desiccated coconut for a nutty, tropical flavor. They’re perfect for dunking in coffee or tea and stay crisp for weeks.
Ingredients
- 1 ½ cups flour (cake or all-purpose)
- ½ cup milk
- ½ cup desiccated coconut
- ½ cup melted margarine or butter
- ½ cup white sugar
- 1 egg
- 1 ½ tsp baking powder
- 1 tsp vanilla essence
- ¼ tsp salt
Instructions
- Preheat oven to 170°C (340°F).
- In a large bowl, sift together flour, baking powder, salt, and sugar. Stir in desiccated coconut.
- In a separate bowl, mix milk, egg, vanilla essence, and melted margarine or butter until well combined.
- Pour wet ingredients into the dry ingredients and stir until just combined.
- Grease and line a baking pan with parchment paper, then spread batter evenly into the pan.
- Bake for 30 minutes. Remove from oven and cool on a wire rack.
- Once cool, cut into rectangular pieces.
- Return cut rusks to the oven and bake again at 170°C (340°F) for another 30 minutes, or until golden and crisp.
Notes
- Add chopped almonds or walnuts for extra crunch.
- Swap vanilla with almond extract for a different flavor.
- Mini white chocolate chips make a great indulgent variation.
- For a dairy-free version, use plant-based milk and margarine.
- To refresh stored rusks, bake for a few minutes at 120°C (250°F).
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 rusk
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
