Saturday, February 05, 2011
Weekly Recipe: February 5
I came up with this recipe after making some coconut sweet rolls and a German sugar cake. I decided to kind of merge the recipes and came up with this. We brought it to church for coffee hour once and all the youth demanded we share the recipe with their families. Once, we made it for coffee hour when my inlaws were visiting and we all ended up sick and not going to church. Rich and I ate nearly all of the two cakes ourselves that day. We saved one piece each for everyone else in the house. It is that good.
1 cup coconut milk (not coco lopez or other sweetened, thickened coconut cream products)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup sugar
1/2 cup dried coconut flakes (I buy the Bob's Red Mill dried unsweetened coconut)
4 cups white bread flour
2 teaspoons yeast
Put in bread machine and set to dough cycle. When machine beeps, take
out the dough and divide it in half.
Grease two 9" or 10" pans (I use stoneware pans, and don't grease
them). Preheat oven to 350 F.
Roll each half of dough to fit pans. Place dough in pans and cover and
let rise for 30-45 minutes, until doubled in size.
2/3 cup brown sugar
1 1/2 cups heavy cream
With two fingers, punch deep holes all over dough. Sprinkle sugar
evenly over dough, drizzle cream evenly on top. Bake for 25-30 minutes
until tester inserted in middle comes out clean. Serve warm, or room
I've been toying with how to make this recipe even more coconutty, so I may post an update after I've played with it some more.
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