Toasted Coconut Coffee Cake Recipe
Who says all healthy dishes are boring? Try this Diabetic recipe of Toasted Coconut Coffeecake and you'll know. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. If any of your family member is on Diabetic diet then make Toasted Coconut Coffeecake for them. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
1/2 recipe Plain Yeast Kuchen Dough
1/3 cup unsweetened coconut/lakes
1 tsp granulated brown sugar
1 tsp granulated sugar
1 tsp lemon peel
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Directions
Pull dough into an 18 in. (45 cm) long strip; set aside.
Place coconut in a small skillet.
Over low heat, flip and fry coconut until it is browned and toasted.
Sprinkle coconut over bottom of a well greased tube pan.
In a bowl, combine the brown and granulated sugar replacements, lemon peel, cinnamon, and nutmeg.
Sprinkle over coconut in skillet.
Place dough strip over entire mixture.
With your fingers, work dough to sides of the pan.
Cover and allow to rise until double in size.
Bake at 350°F (175°C) for 30 to 40 minutes or until done.
Turn upside down onto a serving dish.
Place coconut in a small skillet.
Over low heat, flip and fry coconut until it is browned and toasted.
Sprinkle coconut over bottom of a well greased tube pan.
In a bowl, combine the brown and granulated sugar replacements, lemon peel, cinnamon, and nutmeg.
Sprinkle over coconut in skillet.
Place dough strip over entire mixture.
With your fingers, work dough to sides of the pan.
Cover and allow to rise until double in size.
Bake at 350°F (175°C) for 30 to 40 minutes or until done.
Turn upside down onto a serving dish.
