Brazilian recipe
Sweet Coconut Ring Cake (Rosca doce de coco)
Sweet coconut ring cake is a traditional Brazilian treat with a soft dough and creamy coconut filling, ideal for breakfast or an afternoon snack.
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Ingredients
2 tablespoons natural yeast or 2 x 15 g cubes
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (it is faster with water, but not as tasty)
4 cups wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more because it is not very sweet)
3 egg yolks (sifted)
25 g cornstarch
1/2 tablespoon vanilla
200 g moist coarse grated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (it is faster with water, but not as tasty)
4 cups wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more because it is not very sweet)
3 egg yolks (sifted)
25 g cornstarch
1/2 tablespoon vanilla
200 g moist coarse grated coconut
Where to find ingredients
Find the ingredients at local supermarkets, bakeries, and grocery stores in the baking aisle, dairy section, and fresh produce section. For the coconut, look in the desiccated coconut section; if needed, unsweetened shredded coconut is the closest substitute.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste, then continue in the order of the ingredients listed above
- Knead well and let rest for 5 minutes
- Shape into a log and cut into 2 halves
- Roll out one half of the dough with a rolling pin, leaving it 5 mm thick
- Pinch the edges on one side of the dough and brush with beaten egg yolk so it will stick later
- Cook the milk, sugar, cornstarch and vanilla over the heat until it turns into a softer custard
- Add the coconut after removing the custard from the heat
- Set aside
- Fill the rolled-out dough with the coconut filling
- Roll it up like a Swiss roll and seal the edges with the side brushed with beaten egg yolk
- Cut the roll into slices (about 7 slices, each 5 cm wide)
- Lay the slices flat in a greased and floured ring pan with a hole in the middle, leaving 0.5 cm between them
- Let the dough rest for 20 minutes while the oven heats up
- Brush the ring cakes with egg yolk to help them brown
- Hot oven for about 30 minutes
- Turn out while still hot
Observations
This sweet coconut ring cake is a traditional Brazilian recipe, perfect for a snack or breakfast. The dough is light and fluffy, with a creamy coconut filling. The preparation involves dissolving the yeast with sugar, kneading the dough, and letting it rest. The filling is a soft custard made with milk, sugar, cornstarch, and vanilla, enriched with grated coconut. To assemble the ring cake, the dough is rolled up with the filling and cut into slices, which are arranged in a round pan. After a second rest, the ring cake is brushed with egg yolk and baked in a hot oven until golden. The result is a delicious, fragrant ring cake with an unmistakably homemade touch. Serve it warm for an even more enjoyable experience.
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