Coconut Cakes

Products:

150 ml of warm coconut milk
115 ml warm milk
1 tbsp dry yeast
'50 (1/4 cup) fine granulated sugar
1 egg
1/2 tsp vanilla
500 g (3 cups) flour

'25 (1/3 cup) coconut
1/2 teaspoon salt

'50 Butter

Sprinkling

'50 Melted butter
2 tbsp brown sugar
Preparation:

• In a bowl, pour the two types of milk.
• Add yeast and sugar.
• All stir and let it rise yeast for 5-8 minutes.
• Add the egg, essence, coconut and salt.
• Messi dough, gradually add the flour.
• blended into a soft and elastic dough.
• Transfer to an oiled bowl and cover.
• Allow to rise for 1 hour, or until doubled in volume.
• The risen dough is transferred onto a floured surface.
• Divide into 12 parts (1 = '78 test).
• Prepare two trays that litter with baking paper or oiled.
• Each piece of dough is formed of a long wick with a length of 38 cm
• a snail is screwed, with the tip below the flap is then placed in a tray.
• So proceed with the remaining pieces of dough.
• ordered and shaped coconut cakes covered with Greased "fresh" film.
• Leave in a warm place to rise for 30 minutes.
• The oven was heated to 200 C.
• souring coconut cakes are coated with melted butter.
• Sprinkle with brown sugar.
• Coconut cakes bake 12-15 minutes until golden.
• Finished cakes cool on a metal grill.
Notes:

From ** recipe "Coconut cakes" are delicious, soft with the scent of coconut cakes that are served hot or cold, with butter, jam or Nutella :-)

12 *** If you have a lot of cakes, do not leave them for the next day, and better freeze them. Coconut cakes are soft and delicious after thawing.