Coconut Roll

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Coconut Roll

Author

David Farnum + Fatima Farnum

Ingredients

• FILLING
• 2/3 CUPS SUGAR (LIGHT BROWN)
• 3 CUPS GRATED COCONUT, OF USING COLORING (REMOVE BROWN LAYER BEFORE GRATING)
• 1 TBSP GROUND CINNAMON
• 1 TBSP GRATED NUTMEG
• 1 TBSP COCONUT ESSENCE 
• 2 TBSP BUTTER + 3TBSP MELTED BUTTER
• 1 TBSP WATER

Instructions

1. USE BASIC SWEET DOUGH RECIPE.
2. FILLING COOKING
3. MELT BUTTER IN PAN, ADD COCONUT, SPICES AND ESSENCE, 3TBSP WATER AND COOK UNTIL COCONUT IS SOFTENED AND COMES TOGETHER, TRANSFER TO BOWL TO COOL
4. ROLL EACH DOUGH INTO RECTANGLE SHAPE, BRUSH WITH MELTED BUTTER, GENEROUSLY SPRINKLE COCONUT MIXTURE THEN ROLL UP LIKE A JELLY ROLL. BEGINNINE WITH THE LONGER SIDE AND TUCK ENDS UNDER. PLACE ON A GREASED TRAY WITH THE SEAM FACING DOWN AND LET DOUBLE IN SIZE.
5. BAKE IN A PRE HEATED OVEN AT 350 FOR 30-45 MINS. BRUSH WITH 1 TBSP MELTED BUTTER + 2 TBSP SUGAR MIXED, THEN PUT BACK INTO OVEN FOR 5 MINS. ALLOW TO COOL BEFORE SLICING.

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