Ingredients Edit

Coconut filling Edit

• 1½ pkg or 200 g shredded coconut
• 2½ tbsp sugar
• ½ tsp vanilla
• red food coloring

Dough Edit

• 3 – 4 cups flour
• 1 egg
• 1½ cups water
• 1 tbsp sugar
• ½ tbsp oil
• 1 tbsp Ferminpan yeast
• ½ tsp salt

Directions Edit

Dough Edit

1. Beat eggs, add water, sugar, oil, salt and yeast to 4 cups of flour.
2. Mix flour with liquid and add more flour while kneading.
3. Let rise for 20 minutes.
4. Punch down let rise again for 20 minutes.

Coconut filling Edit

1. Mix the coconut, sugar essence, food coloring and 4 tbsp water in a pot.
2. Boil until dry.
3. Roll out the dough and add coconut filling on top.
4. Spread evenly over dough.
5. Starting at one end, roll up the dough into load.
6. Leave to rise for 3¼ hours.
7. Bake at 350°F for ½ hour until light brown.
8. Take out of oven and paint pancake syrup on top.