Brazilian recipe
Sweet Coconut Ring Cake
This sweet coconut ring cake is a traditional Brazilian treat, made with natural yeast or yeast tablets, highly appreciated for its flavor. It's perfect for breakfast or a special snack.
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Ingredients
2 tablespoons natural yeast or 2 yeast tablets (15g each)
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter
1 cup milk (water can be used for a quicker bake, but it won't be as flavorful)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g granulated sugar (you can add more if you prefer it sweeter)
3 large egg yolks (strained)
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
1 cup milk (water can be used for a quicker bake, but it won't be as flavorful)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g granulated sugar (you can add more if you prefer it sweeter)
3 large egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
Where to find ingredients
Yeast can be found in the baking aisle of most supermarkets. Fresh or packaged shredded coconut is usually available in the baking or international foods section of larger supermarkets or in specialty Latin or Asian markets. Egg yolks and other dairy products are standard in any grocery store dairy section. All-purpose flour and sugar are pantry staples found in any supermarket baking aisle.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste
- Add the other ingredients for the dough in order and mix
- Knead well and let it rest for 5 minutes
- Shape the dough into a roll and cut it into 2 halves
- Roll out one half of the dough to about 5 mm thickness
- Pinch the edges of one side of the dough and brush with beaten egg yolk to seal later
- Combine the milk, sugar, cornstarch, and vanilla in a saucepan and cook over medium heat until it forms a slightly thin pudding
- Stir in the shredded coconut after removing the pudding from heat
- Set aside the coconut filling
- Spread the coconut filling over the rolled-out dough
- Roll up the dough like a jelly roll and seal the edges with the egg yolk brushed side
- Slice the roll into rounds, about 7 slices, each 5 cm wide
- Place the slices on their sides in a greased and floured ring pan, leaving about 0.5 cm space between them
- Let the cake dough rest for 20 minutes while the oven preheats
- Brush the tops of the cakes with egg yolk for a golden finish
- Bake in a hot oven for about 30 minutes
- Unmold while warm
Observations
This sweet coconut ring cake is a traditional Brazilian treat, made with natural yeast or yeast tablets, highly appreciated for its flavor. It's perfect for breakfast or a special snack.
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