Brazilian recipe
Sweet Coconut Ring Cake
This sweet coconut ring cake is a traditional Brazilian treat, made with yeast and a delicious coconut filling. It's a delightful pastry perfect for any occasion.
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Ingredients
2 tablespoons active dry yeast or 30 g fresh yeast
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk (using water makes it faster, but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (can add more if you prefer sweeter)
3 large egg yolks, sieved
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk (using water makes it faster, but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (can add more if you prefer sweeter)
3 large egg yolks, sieved
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
Where to find ingredients
All-purpose flour, granulated sugar, eggs, butter, milk, salt, and vanilla extract are commonly found in the baking aisle of most supermarkets. Active dry yeast can be found with baking supplies or in the refrigerated section. Fresh yeast may be found in specialty baking stores or some larger supermarkets. Cornstarch is usually in the baking or thickening agents aisle. Shredded moist coconut is often found in the baking aisle, sometimes labeled as 'sweetened shredded coconut' or 'desiccated coconut'. For a more authentic texture, look for unsweetened shredded coconut and add a little extra sugar to the filling if desired. Specialty Latin or Brazilian markets are the best place to find a wider variety of coconut products, including the moist shredded kind.
Preparation method
- Dissolve the yeast in the sugar until a paste forms and proceed with the ingredients listed above
- Knead well and let rest for 5 minutes
- Roll into a log and cut into 2 halves
- Roll out one half of the dough to a 5 mm thickness
- Pinch the edges of one side of the dough and brush with beaten egg yolk for sealing later
- In a saucepan, heat the milk, sugar, cornstarch, and vanilla until it forms a loose pudding
- Add the coconut after removing the pudding from the heat
- Set aside
- Fill the rolled-out dough with the coconut mixture
- Roll it up like a Swiss roll and seal the edges with the part brushed with egg yolk
- Cut the roll into slices, about 7 slices, each 5 cm wide
- Arrange the slices lying flat in a greased and floured ring mold, leaving 0.5 cm space between them
- Let the dough rest for 20 minutes while the oven preheats
- Brush the cakes with egg yolk for browning
- Bake in a hot oven for about 30 minutes
- Unmold while hot
Observations
This sweet coconut ring cake is a traditional Brazilian treat, made with yeast and a delicious coconut filling. It's a delightful pastry perfect for any occasion.
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