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Coconut Filbert Coffee Ring Recipe
|Flour||2 Cup (32 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Filberts||1⁄4 Cup (4 tbs), chopped|
|Coconut||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2862 Calories from Fat 1356
% Daily Value*
Total Fat 156 g239.6%
Saturated Fat 62.9 g314.4%
Trans Fat 9 g
Cholesterol 315.8 mg
Sodium 3065.1 mg127.7%
Total Carbohydrates 335 g111.7%
Dietary Fiber 15.5 g62.1%
Sugars 131.7 g
Protein 42 g84.3%
Vitamin A 29% Vitamin C 6.9%
Calcium 117.8% Iron 97.3%
*Based on a 2000 Calorie diet
Cut in the shortening.
Combine egg and milk.
Add to flour mixture and stir until soft dough is formed.
Turn out on lightly floured board and knead 30 seconds.
Roll out in an 18x9-inch rectangle.
Brush with 2 tablespoons melted butter.
Spread with a mixture of brown sugar, nuts, and 1/2 cup coconut.
Roll as for jelly roll, wetting edges to seal.
Bring the ends together to form ring and place on un greased baking sheet.
Cutting from outside in with scissors, cut 1-inch slices almost through the ring.
Turn each slice cut side down.
Brush with remaining 1 tablespoon melted butter.
Bake in hot oven (400Â°F.) for 20 to 25 minutes.
Remove to cake rack.
Spread with Glossy Confectioners' Sugar Glaze while ring is still hot.
Toast remaining 1/4 cup coconut; sprinkle over glaze.