Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Coconut Pecan Coffee Cake
- Prep time
- 50 minutes plus rising time
- Total Time
- 75 minutes plus rising time
- Servings
- 16 or more
I first tasted this lush pastry at a combination coffee shop and antique store—the 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
- Dough:
- 4 to 4 1⁄2 cups flour (divided)
- 2 1⁄4 teaspoons dry active yeast
- 1⁄3 cup Organic Valley European Style Unsalted Butter
- 1 cup Organic Valley Milk (Whole or Reduced Fat)
- 1⁄3 cup sugar
- 1 teaspoon salt
- 3 Organic Valley Large Eggs, beaten
- 1 tablespoon vegetable oil
- Filling:
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans
- 1 cup brown sugar
- 1⁄4 cup Organic Valley Milk (Whole or Reduced Fat)
- 4 tablespoons Organic Valley Butter, melted
- 2 teaspoons ground cinnamon
- Also:
- additional Organic Valley Butter to brush on pastry
- powdered sugar to sprinkle over top of coffee cake
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- 2½ cups) to form a sticky dough. Knead the dough on a very lightly floured work surface until it’s 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.
Copyright by Terese Allen
Comments
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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