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Coconut Praline Coffee Cake




Praline Frosting


  1. Cake: Place the evaporated milk, sugar, salt and eggs in large bowl of electric mixer and beat until mixed.
  2. Add 1/2 cup butter and 2 cups flour and beat with mixer until smooth.
  3. Dissolve the yeast in warm water. Add with 1 cup flour to the milk mixture and beat at medium speed for 3 minutes.
  4. Stir in 2 cups flour and cover. Let rise for about 1 hour and 30 minutes or until doubled in bulk.
  5. Punch down. Turn out onto a well-floured pastry cloth or board and knead lightly. Roll out into a 10 x 15-inch rectangle.
  6. 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.
  7. Let rise for about 1 hours or until doubled in bulk.
  8. Bake at 350 degrees F for 45 minutes and remove from pan. Frost with Praline Frosting while warm. Decorate with pecan halves, if desired.
  9. Praline Frosting: Combine the brown sugar, evaporated milk and butter in a bowl. Add the confectioners' sugar and beat until smooth.

Source: The Creole Cookbook - Oxmoor House 1976


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