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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Makatia Coco

Savoury Bread with Shredded Coconut Share 

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  • 1 kg unbleached white flour

  • 1 teaspoon salt

  • 1 teaspoon bread improver

  • 1 tablespoon dried yeast

  • 500 ml water

  • 50 grams vegetable oil or butter

  • 200 grams white sugar

  • 1 tablespoon vanilla essence

  • Shredded coconut for the filling

macatia bread


  1. Sift the flour, salt, bread improver and dried yeast in a large bowl. Mix in the white sugar. Make a well in the middle and gradually blend in the water and oil / butter. Sprinkle with the vanilla essence. Work the dough for 15 minutes.
  2. Separate into 12 dough balls. In the middle of each dough ball, place a small quantity of shredded coconut. Close the dough ball to contain the shredded coconut in the middle.
  3. Place dough balls on a baking sheet. Cover with a dry tea towel. Allow the dough to rise in a warm place until doubled in bulk, about 90 minutes. Heat up the oven to 220 degrees centigrade.
  4. Bake in bottom third oven position at 220 degrees centigrade for about 20 minutes or until cooked and slightly golden on top. Serve warm. Enjoy.

Alternative Recipe:

Ingredients (makes 15):

  1. 500 g white bread flour,

  2. 250 ml warm water,

  3. 1 1/2 teaspoons dried yeast,

  4. 2 tablespoons melted butter,

  5. 5 tablespoons sugar,

  6. 1 egg,

  7. 80 g grated coconut,

  8. 1 tablespoon small sultanas,

  9. Milk for glazing.


  1. Dissolve one teaspoon of sugar in the warm water. Sprinkle over the yeast, mix in lightly and leave in a warm place until it becomes frothy.

  2. Sift flour and rub in the butter. Add to yeast mixture about 3 tablespoons of the sugar and mix together.

  3. Use the yeast mixture, the egg and some more warm water, to turn the flour and butter mix into a soft dough.

  4. Wrap the dough in glad wrap and leave covered, in a warm place to double in size.

  5. Knead dough again to knock out the air. Divide into 15 dough portions.

  6. Mix the coconut with the remaining sugar and the sultanas.

  7. Fill each rounded dough portions in the centre with 1 teaspoon of the coconut mixture and close.

  8. Slightly flatten the dough balls and place them, well separated, on baking sheets. Set aside to increase in volume and risen again in a warm place.

  9. When the makatias have doubled in size, brush with the milk and bake in a pre-heated oven at 180 degrees C (350 degrees F) until golden brown.

  10. Serve hot with butter and enjoy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.