Cajun and Creole Recipes
Coconut Praline Coffee Cake
Ingredients
Cake
- 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
- 1/4 cup firmly packed brown sugar
- 2 tablespoons evaporated milk
- 2 tablespoons melted butter
- 1 cup unsifted confectioners' sugar
Instructions
Cake
- 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
- Combine the brown sugar, evaporated milk and butter in a bowl. Add the confectioners' sugar and beat until smooth.
Attribution
The Creole Cookbook - Oxmoor House 1976