Toasted Coconut Coffee Cake Recipe
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.
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