Coconut cake

Name: Coconut cake
Ingredients: (for 4 loaves) Dough 1: 1 kg wheat flour (+ 50 g extra flour for kneading) 220 g sugar 200 ml cold-pressed sunflower oil 500 ml warm milk 50 g fresh yeast 4 egg yolks (from free-range eggs) zest of on

Dessert - Coconut cake by Leontina E. - Recipia

The coconut bread is perfect for days when you have time to work with two types of dough. A white dough and a cocoa dough are prepared, then rolled out, layered, and filled with white chocolate, coconut, and egg whites. The quantities below yield four loaves. The dough requires ingredients brought to room temperature, especially the flour, eggs, yeast, and oil. Quick Info Total time: approximately 2 hours and 5-15 minutes for rising and baking, excluding actual preparation and kneading time Preparation time: not specified exactly; includes time for the starter, kneading, rolling out, and assembling Baking time: 45-50 minutes Servings: 4 loaves Difficulty: medium Recipe type: yeast bread with two doughs, white chocolate, and coconut Ingredients For the white dough 1 kg all-purpose flour 50 g flour, for kneading and adjusting the dough 220 g sugar 200 ml cold-pressed sunflower oil 500 ml warm milk 50 g fresh yeast 4 egg yolks, preferably from free-range eggs Zest of one orange Zest of one lemon 1 teaspoon salt For the cocoa dough 900 g all-purpose flour Approximately 100 g extra flour for kneading 100 g cocoa powder (22% fat) 500 ml warm milk 4 egg yolks 200 ml cold-pressed sunflower oil 50 g fresh yeast For the filling 270 g white chocolate 200 g shredded coconut 4 egg whites, unbeaten For brushing 1 egg yolk 2 tablespoons milk 1 teaspoon sugar Preparation Method 1. Before you start, let the flour, eggs, yeast, and oil come to room temperature. The milk should be warm, not hot. If it’s too hot, it may affect the yeast. White Dough 2. Sift the flour twice into a large bowl. Sifting helps achieve a lighter, lump-free dough. 3. For the starter, dissolve the yeast in 300 ml of warm milk. Add one tablespoon of sugar and two tablespoons of flour, then mix well until the mixture is homogeneous. Cover the bowl with a towel and let the starter rise for exactly 10 minutes. 4. In the meantime, beat the egg yolks with the sugar until the mixture lightens in color. Incorporate the grated orange and lemon zest. 5. Make a well in the center of the sifted flour and pour in the starter, the egg yolk mixture, the remaining warm milk, and the citrus zest. First, mix with a spoon until all the flour is incorporated. 6. Knead the dough by hand for 7 minutes. Gradually add the oil, a little at a time, while kneading. Finally, add a tablespoon of flour and knead the dough for about another minute. 7. Cover the bowl with a towel and let the dough rise for 60 minutes. Cocoa Dough 8. Prepare the starter the same way as for the white dough: dissolve the yeast in 300 ml of warm milk, add one tablespoon of sugar and two tablespoons of flour, mix, and let the bowl sit covered for 10 minutes. 9. Mix the flour with the cocoa powder and sift them twice. For the remaining preparation, follow the same steps as for the white dough: beat the egg yolks with the sugar and citrus zest, make a well in the flour, add the starter, the egg yolk mixture, and the remaining milk, then knead the dough with the oil added gradually. 10. At the end of kneading, add a tablespoon of flour and knead for another minute. Cover the dough and let it rise for 60 minutes. Filling 11. Grate the white chocolate into a bowl. Add the shredded coconut and mix. 12. Pour the unbeaten egg whites over the chocolate and coconut and incorporate them into the mixture. The filling can also be used without egg whites; in this case, the texture will be different, but the taste remains pleasant. Assembling the Loaves 13. After rising, gently knead each dough and divide it into four equal pieces. You will have four pieces of white dough and four pieces of cocoa dough. 14. Grease the work surface with a little oil. Grease your hands as well, then roll out a piece of white dough into a rectangular sheet about 0.5-1 cm thick. For an even thickness, you can use a rolling pin. 15. Roll out a piece of cocoa dough in the same way. Place the darker dough over the white dough and gently press down with your palms to settle them together. 16. Spread a quarter of the filling over the cocoa dough. Carefully roll it up without pressing too hard, then tuck the ends of the roll under. 17. Place the roll in a loaf pan lined with parchment paper. Repeat the same steps with the remaining pieces of dough and filling. 18. Cover the pans with a towel and let the loaves rise for another 10-15 minutes. 19. Preheat the oven to 180 degrees Celsius. Place a dish of cold water in the oven. Brush the loaves with the egg yolk mixed with milk and sugar, then place the pans on the middle rack. 20. Bake the loaves for 45-50 minutes until golden brown. Baking time may vary depending on the oven. In the electric oven used for this recipe, baking was done with both top and bottom heat. 21. When ready, remove the pans from the oven, cover them with a towel, and let the loaves cool. Why I Make This Recipe Often I love the combination of the plain dough, the cocoa part, and the filling with white chocolate and coconut. The quantity is perfect when preparing bread for several people or for a holiday meal. The dough is worked in two stages, but the steps are the same for both variations, making the recipe easier to follow after the first dough. Tips Use room temperature ingredients for kneading. The milk for the starter and dough should be warm, not hot. Respect the 10 minutes for the starter to rise. It’s a short but important step for activating the yeast. Add the oil gradually. If you pour it all at once, the dough may become harder to work with. Cold-pressed sunflower oil is known in some areas as "oloi". It is thicker than refined oil and has a more pronounced flavor. The amount of sugar is suitable for the taste mentioned in the recipe. If you prefer a sweeter bread, you can increase the amount of sugar. Substitutions Egg whites can be omitted from the filling. The mixture made only with white chocolate and coconut flakes is also delicious. The recipe uses cold-pressed oil, not butter. This contributes to the texture and flavor of the dough, so changing it will alter the final result. Variations You can keep the two doughs separate in simple rolls without changing the filling. For the appearance shown here, the white and cocoa doughs are rolled out separately and layered before rolling. If you prefer a sweeter bread, adjust the amount of sugar in the dough. There is no need to change the filling. Serving Ideas The bread can be sliced after it has completely cooled. It can be served plain, with coffee or tea. Since four loaves are made, the leftovers can be saved for the next day, well covered. Frequently Asked Questions How long should the dough rise? Each dough rises for 60 minutes after kneading. After assembling, the loaves rise for another 10-15 minutes before baking. The starter is left separately for exactly 10 minutes. Can the loaves be made without egg whites in the filling? Yes. The egg whites can be omitted, and the white chocolate can be mixed directly with the shredded coconut. The original recipe mentions that this version is also tasty. Why is a dish of cold water placed in the oven? The dish of cold water is placed in the oven before the loaves, according to the method used in the recipe. The loaves are then baked on the middle rack at 180 degrees Celsius. How long do they bake? The loaves bake for approximately 45-50 minutes. They are done when golden brown, but the exact time depends on the oven. For this recipe, an electric oven with top and bottom heat was used. Can I use less sugar? Yes, however, the recipe is already described as suitable for a moderately sweet taste. If you prefer a sweeter bread, the amount of sugar can be increased. Reducing it will change the final flavor. Nutritional Values The values are estimates and depend on the size of the slices, the type of milk, the white chocolate used, and the exact amount of flour added during kneading. For one slice, calculated as approximately one-twelfth of a loaf, the estimate is: Calories: approximately 300-330 kcal Protein: approximately 7-8 g Carbohydrates: approximately 38-42 g Fats: approximately 13-15 g These values are indicative. The recipe contains a lot of flour, oil, sugar, white chocolate, and coconut, and the four loaves may vary slightly in size. Storage and Reheating After cooling, store the loaves covered with a towel or in a well-sealed container at room temperature. This way, they don’t dry out too quickly. For longer storage, they can be frozen after completely cooling and being well wrapped. If you want to soften a slice, heat it very lightly. The bread is better when it is just slightly warmed, not hot, as the white chocolate filling can become too soft.

Category: Dessert Author: Leontina E. Views: 1060 Date: 06.10.2024

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