By: Christo Hunter
Out of the few times I was able to meet with my great grandmother, there was one thing that always remained consistent, her coffee cake. She lived in Panama before moving to Texas later in life. The first time I met her I was 2 years old, and I don’t even remember it! But, every time after that when I saw her, she always smiled and handed me a grand loaf of cake, and sometimes she’d grace me with the privilege of making it with her. Anyway, here’s the recipe!
-1 package dry yeast
-½ cup sour cream
-½ melted butter
-2 ¾ to 3 cups flour
-1 cup toasted coconut
-1 cup sugar
-¼ cup warm water
-1 teaspoon salt
-2 tablespoons grated orange rind
- Set the oven to 350 degrees.
- Soften the yeast in warm water, then stir in ¼ cup of sugar, salt, eggs, sour cream, and 6 tablespoons melted butter.
- Gradually add flour to create a stiff dough, whilst beating it after each addition of flour
- Cover the dough, and wait, rises, until it is doubled in size (should take about 2 hours for this part)
- Combine ¾ cups sugar and ¾ cups coconut and orange rind
- Knead the doubled dough about 15 times on a surface that is floured, then, roll out half the dough into a 12in circle and brush with 1 tablespoon of butter
- Sprinkle on half of the coconut-sugar mixture made beforehand
- Divide into 12 different pieces, then roll up the dough. Starting with the wide end, roll the dough up to a specific point, then repeat with the remaining dough
- Place roll point side down in three rows in a greased 13” by 9” pan
- Cover and let rise until size doubles again (this time around should take around an hour)
- Bake at 350 degrees for 25-30 minutes then leave in pan and pour a glaze over the cake
Last note, this is from a journal my great-grandmother passed down after she passed. There was a page for an Orange Glaze for this recipe, but half the page was ripped out so just glaze it however you!