Recipe for cooking bee cake

Breakfast Recipes :: Coffeecakes

Bee Cake (Coffeecake)

Posted by RUdy2 at recipegoldmine.com May 24, 2001

1 1/4 to 1 1/3 c. all-purpose flour
2 Tbsp. sugar
1 tsp. grated lemon peel
1 pkg. active dry yeast
1/3 c. milk
1/4 c. water
2 Tbsp. margarine
1 egg, at room temperature
Coconut Topping
Vanilla Creme Filling

In a lrg. bowl, mix together well 1/2 c. of the flour, sugar, salt, lemon peel and yeast. Set aside.

In a saucepan over low heat, combine the milk, water and margarine until very warm (120 to 130 degrees). (The margarine does not need to melt). Gradually add the heated mixture to the dry ingredients and beat 2 mins. at med. speed with mixer. Be sure to keep the bowl scraped often. Add egg and 1/2 c. flour and beat on high speed for 2 mins., scraping the bowl occasionally. Stir in enough additional flour to make a soft dough. Cover the dough in the bowl with a clean towel and let rise in a warm place, free from draft, until doubled - about 30 mins..

In the meantime, make the coconut filling (recipe follows). Stir the batter down and spread the batter in a greased 8-in. square pan. Cover with a clean towel and let rise in a warm place, free from draft, until doubled, about 30 mins..

Very gently spread the cooled coconut topping mixture over the batter. Bake in preheated 350 degree F oven for about 30 mins.. Remove from pan to cool on wire rack. When cool, split the cake horizontally in half. Spread the Vanilla Creme Filling over bottom half and replace the top half. Serve at once, or refrigerate until serving time. Cut into squares to serve.

Coconut Topping

In a saucepan over med.-high heat combine:

2/3 c. flaked coconut
1/4 c. sugar
4 Tbsp. (1/2 stick) margarine
1 Tbsp. toasted slivered almonds
2 Tbsp. honey
1 Tbsp. milk
1/8 tsp. almond extract or flavoring

Cook until margarine and the sugar melt. Then bring it to a boil. Reduce heat and simmer for 1 min.. Cool.

Vanilla Creme Filling
Follow pkg. directions to prepare 1 (3 ounce) pkg. of instant vanilla pudding and pie filling mix, using 1 1/4 c. milk and 1/2 c. sour cream.

Makes approximately 1 coffeecake.