Coconut Praline Coffee Cake recipe
Source: The Creole Cookbook - Oxmoor House 1976
2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 teaspoon salt
2 eggs
3/4 cup soft butter
Sifted all-purpose flour
2 packages dry yeast
1/2 cup warm water
2/3 cup firmly packed light brown sugar
2/3 cup flaked coconut
Praline Frosting
Place the evaporated milk, sugar, salt and eggs in large bowl of electric mixer
and beat until mixed. Add 1/2 cup butter and 2 cups flour and beat with mixer
until smooth.
Dissolve the yeast in warm water. Add with 1 cup flour to the milk mixture and
beat at medium speed for 3 minutes. Stir in 2 cups flour and cover. Let rise
for about 1 hour and 30 minutes or until doubled in bulk.
Punch down. Turn out onto a well-floured pastry cloth or board and knead
lightly. Roll out into a 10 x 15-inch rectangle.
Mix remaining butter, brown sugar, 2 tablespoons flour and coconut and spread
on the dough. Roll from long side as for a jellyroll and place, seam side down,
in a greased 10-inch tube pan. Press ends together to seal, then cover. Let
rise for about 1 hours or until doubled in bulk.
Bake at 350 degrees F for 45 minutes and remove from pan. Frost with Praline
Frosting while warm. Decorate with pecan halves, if desired.
Praline Frosting:
1/4 cup firmly packed brown sugar
2 tablespoons evaporated milk
2 tablespoons melted butter
1 cup unsifted confectioners sugar
Combine the brown sugar, evaporated milk and butter in a bowl. Add the
confectioners sugar and beat until smooth.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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