Recipe for cooking coconut praline coffee cake

Breakfast Recipes :: Coffeecakes

Coconut Praline Coffee Cake

Source: The Creole Cookbook - Oxmoor House 1976

2/3 c. evaporated milk
3/4 c. sugar
1/2 tsp. salt
2 eggs
3/4 c. soft butter
Sifted all-purpose flour
2 pkg. dry yeast
1/2 c. warm water
2/3 c. firmly packed light brown sugar
2/3 c. flaked coconut
Praline Frosting

Place the evaporated milk, sugar, salt and eggs in lrg. bowl of electric mixer and beat until mixed. Add 1/2 c. butter and 2 c. flour and beat with mixer until smooth.

Dissolve the yeast in warm water. Add with 1 c. flour to the milk mixture and beat at med. speed for 3 mins.. Stir in 2 c. flour and cover. Let rise for about 1 hour and 30 mins. or until doubled in bulk.

Punch down. Turn out onto a well-floured pastry cloth or board and knead lightly. Roll out into a 10 x 15-in. rectangle.

Mix remaining butter, brown sugar, 2 Tbsp. flour and coconut and spread on the dough. Roll from long side as for a jellyroll and place, seam side down, in a greased 10-in. tube pan. Press ends together to seal, then cover. Let rise for about 1 hours or until doubled in bulk.

Bake at 350 degrees F for 45 mins. and remove from pan. Frost with Praline Frosting while warm. Decorate with pecan halves, if desired.

Praline Frosting
1/4 c. firmly packed brown sugar
2 Tbsp. evaporated milk
2 Tbsp. melted butter
1 c. unsifted powdered\sugar

Combine the brown sugar, evaporated milk and butter in a bowl. Add the confectioners\sugar and beat until smooth.