Cake & Cookie Recipes > Cocoanut Buns

How to make cocoanut buns:
This recipe comes from a wartime NAAFI (Navy, Army and Air Force Institutes) recipe book dated 1939. The buns were priced at 1d each. Notice the interesting spelling of coconut. These buns were made by the NAAFI in large batches and then offered for sale to members of the British aremd forces. Surprisingly tasty given the simple ingredients and well worth a try if you want to sample a taste of the past.

Ingredients (to make 14)

Cocoanut Buns
1lb plain flour
4oz margarine
4oz granulated sugar
2oz desiccated coconut
1oz baking powder
1/4oz tinned milk (evaporated milk)
4 drops essence of lemon (we used fresh lemon zest and a few drops of lemon juice)
egg yellow colouring (which we omitted)
cold water to mix
extra flour and extra desiccated coconut for dusting
(see measure conversions for more information)


- Sift flour and baking powder together.
- Rub in the margarine.
- Add the sugar, coconut, lemon flavouring and colouring if used.
- Mix to a stiff dough with water.
- Roll into 14 balls.
- Brush rolls with the milk.
- Dust with extra coconut and flour.
- Bake at 210 degrees C. for 15-20 minutes or until risen and slightly golden brown.