Coconut Pecan Coffee Cake

Prep time
50 minutes plus rising time
Total Time
75 minutes plus rising time
Rating
Not rated
0 ratings
Servings
16 or more

I first tasted this lush pastry at a combination coffee shop and antique storeóthe perfect place for it, as it turned out. Amidst the Depression glassware and embroidered doilies, I sipped hot coffee from a painted porcelain cup and savored every crumb of the old-fashioned coffee cake. The recipe had been adapted by the baker from a 1950 Betty Crocker cookbook.

 

At home, when I bake it with pasture-pure dairy products, I can practically taste the past.

 

For guidelines to preparing yeasted coffee cakes like this one, click here.

Ingredients

Directions

1. To make the dough: Mix 2 cups of the flour and the yeast in a large bowl. Melt 1/3 cup butter in a saucepan; stir in milk, sugar, and salt. Heat the mixture until warm (105-115 degrees). Stir it into the flour/yeast mixture. Thoroughly beat in the eggs and just enough of the remaining flour (2- 2Ĺ cups) to form a sticky dough. Knead the dough on a very lightly floured work surface until itís no longer sticky, about 5 minutes.

 

2. Rub the oil all over the inside of a deep bowl. Place the dough in the bowl and move it around so that the entire surface gets coated with the oil. Cover the bowl with a lightweight cloth, place it in a very warm place, and let the dough rise until it has doubled in bulk, 1-2 hours.

 

3. To make filling and form the coffee cake: Mix filling ingredients. Lightly grease a large baking sheet. Cut the dough in half on a floured work surface. Roll out each half into a 12-inch square. Brush on 1-2 tablespoons of melted butter. Spread half the filling evenly over each and roll it up. Place the rolls on the baking sheet.

 

4. Cut each roll lengthwise through its middle, stopping 1 inch from the bottom edge of the roll, so that you end up with two long pieces that are still attached at the bottom. For each one, loosely twist the two pieces to form figure-eights, with cut sides facing up and ends pinched together. Cover the rolls again and let them rise another 1/2 hour. Meanwhile, heat oven to 350 degrees.

 

5. Bake coffee cakes until golden, 20-25 minutes. Remove from pan immediately; cool completely on wire racks. Sprinkle with powdered sugar. Each cake will yield 8-10 pieces.

My Cookbook

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Comments

Terese Allen from on September 19th, 2013
Hi Mary - Sure, there's numerous possibilities here: you could leave the logs uncut (and maybe score them for serving pieces) before baking; cut them crosswise into rounds and bake to serve as sweet rolls (with frosting!); bake them in bread pans; roll them with your hands to lengthen them a bit and then shape them into S's or O's or ovals. You might have to adjust the baking time, depending on the shape. Have fun, and thanks for your question.
Mary from VT on September 18th, 2013
Can these be formed or baked differently than in two figure 8s?
Sandra from on December 13th, 2011
Hi! I love your recipes and would like to try the coconut pecan coffee cake. But I couldn't tell from the recipe just where the 1 C. brown sugar was used. Does it belong in the filling? It was shown as "filler" but I don't know where it goes. Thanks for your assistance - Sandra
Angie at Organic Valley

Hi Sandra, Thanks for pointing this out. The brown sugar is actually an ingredient in the "filling," so it should be mixed with the other filling ingredients in Step 3. I have corrected this in the recipe. Enjoy!

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