Recipe: Toasted Coconut Coffee Cake (yeast dough with coconut and brown sugar filling)

TOASTED COCONUT COFFEE CAKE



4 to 4 1/2 cups all-purpose flour, divided use
1/2 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine
2 large eggs
1 cup shredded coconut, toasted*
1/2 cup firmly packed light brown sugar
Melted butter or margarine
Powdered sugar (optional, for garnish)

In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt; set aside.

Heat 1/2 cup water, milk, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each half to 12x10-inch rectangle. Brush generously with melted butter.

Combine coconut and brown sugar; sprinkle evenly over dough. Roll up tightly from long side, as for jelly roll. Pinch seam to seal. Place, seam side down, on greased baking sheet.

Cut 3/4 through dough with sharp knife at 1 1/2-inch intervals; separate and turn each section on its side, alternating from left to right. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheets; cool on wire rack. If desired, sprinkle with powdered sugar.

*HOW TO TOAST COCONUT:
Spread coconut in a thin layer in a shallow baking pan. Bake at 350 degrees F for 5 to 10 minutes or until light brown, stirring frequently. Watch carefully to prevent burning.

Makes 2 coffee cakes
Source: Fleishmann's Yeast, ACH Food Companies, Inc.