Wasp nest with coconut!

Wasp Nest with Coconut: A Sweet and Aromatic Delight

Looking for a cake that will delight your taste buds and bring a smile to your loved ones' faces? The wasp nest with coconut is the perfect choice! This cake, with a soft dough and a delicious coconut filling, is not just a dessert, but a true culinary experience. Offering a perfect mix of textures and flavors, it is ideal for any occasion.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 35 minutes
Number of servings: 20

Ingredients:

For the dough:
- 600 g all-purpose flour
- 200 ml milk
- 2 eggs
- 2 egg yolks
- 1 teaspoon iodized salt
- 140 g butter, melted
- 25 g fresh yeast (or 7 g dry yeast)
- 2 tablespoons sugar
- Zest of one lemon

For the filling:
- 500 g coconut
- 150 g granulated sugar
- 150 g honey
- 250 ml milk

Preparation:

1. Preparing the dough: In a large bowl, mix the flour with the salt and lemon zest. In another container, dissolve the yeast with 2 tablespoons of sugar in warm milk. Let it sit for 10 minutes until it forms a foam. Add the eggs, egg yolks, and melted butter to the yeast mixture.

2. Kneading: Pour the wet mixture over the flour and start kneading. You can use a bread machine to ease your work, but manual kneading is equally enjoyable and will connect you better with the ingredients. Knead until you get an elastic and smooth dough. Cover the bowl with a clean towel and let it rise in a warm place for about 45 minutes or until it doubles in volume.

3. Preparing the filling: In a saucepan, bring the milk to a boil. Add the sugar, honey, and coconut, mixing well. Let the mixture cool. This will become our delicious filling, adding a tropical flavor to the cake.

4. Rolling out the dough: Once the dough has risen, divide it into two equal parts. Roll each part on a lightly floured surface until you get two sheets about 0.5 cm thick. Use a knife to cut each sheet into strips about 5 cm wide.

5. Adding the filling: Spread the coconut filling evenly over each sheet. Roll each sheet tightly to form rolls. Cut the rolls into slices 2 cm thick.

6. Final rising: Place the slices on a baking tray lined with parchment paper, leaving some space between them as they will rise again. Cover them with a towel and let them rise for another 15-20 minutes.

7. Baking: Preheat the oven to 180°C. Bake the cake for 30 minutes or until golden brown.

8. Finishing: At the end of baking, remove the tray from the oven and add a spoonful of milk sweetened with honey and sugar on top of each nest. Put the tray back in the oven for another 5 minutes. This step will help intensify the flavors and create a delicious glaze.

9. Cooling and serving: Let the cake cool slightly before serving. Wasp nests are perfect warm, but also at room temperature.

Helpful tips:
- Use room temperature ingredients for better dough rising.
- If you want a more intense cocoa flavor, you can add 2-3 tablespoons of cocoa to the filling.
- The cake can be stored well in an airtight container for a few days.

Nutritional benefits:
Coconut is an excellent source of fiber, vitamins, and minerals, while honey adds a boost of antioxidants. Although it is a dessert, this wasp nest can also provide an energy boost due to the carbohydrates in the dough.

Frequently asked questions:
- Can I use whole wheat flour? Yes, but the texture will be different, and the cake will have a more pronounced flavor.
- What can I use instead of honey? Maple syrup or agave syrup are excellent alternatives.

Serving suggestions:
This wasp nest pairs perfectly with fruit tea or aromatic coffee. Additionally, a vanilla sauce or vanilla ice cream would provide a delicious contrast.

Try making this wasp nest with coconut and discover a dessert that blends tradition with tropical flavors! Whether it's for a festive meal or a simple afternoon, this cake is sure to impress. Enjoy every bite and cherish the moments spent in the kitchen!

 Ingredients: 600 g of white wheat flour, 200 ml of milk, 2 eggs, 2 egg yolks, 1 teaspoon of iodized salt, 140 g of butter, 1 cube of yeast, 2 teaspoons of sugar, lemon zest. For the filling: 500 g of coconut, 150 g of granulated sugar, 150 g of honey, 250 ml of milk.

 Tags:  wasp nest