Salara Cake (Coconut Roll)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 287.4
- Total Fat: 8.8 g
- Cholesterol: 26.3 mg
- Sodium: 251.4 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 1.7 g
- Protein: 5.9 g
View full nutritional breakdown of Salara Cake (Coconut Roll) calories by ingredient
Introduction
Guyanese Salara Cake Guyanese Salara CakeNumber of Servings: 10
Ingredients
-
1 tbsp dry yeast
¼ cup warm water
¼ cup sugar
1 cup milk
¼ cup shortening
1 tsp salt
3 cups flour
1 egg, beaten
1 tbsp butter
1 egg white
FILLING:
1 cup shredded coconut
½ cup sugar
½ tsp cinnamon
½ tsp vanilla essence
5 drops strawberry food colouring
Directions
Dissolve the yeast in warm water. Sprinkle with 1 teaspoon (5 ml) of sugar. Mix and let stand.
Warm the milk then add yeast and water, combine the shortening, salt and sugar; add flour and egg. Knead to make a moderately stiff dough. Shape into a ball.
Place the dough in a greased bowl, cover; let rise to double in size for about 1 hour. Punch down and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
Combine all the filling ingredients and let stand for an hour or add a T of water and heat until dry.
Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges.
Cover and let rise until double in bulk.
Brush the rolls with beaten egg white. Bake at 375°F (190°C) for 20 - 30 minutes.
*Optional - paint pancake syrup on top.
Cut into slices and serve. Yields 2 rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user SARAH2119.
Warm the milk then add yeast and water, combine the shortening, salt and sugar; add flour and egg. Knead to make a moderately stiff dough. Shape into a ball.
Place the dough in a greased bowl, cover; let rise to double in size for about 1 hour. Punch down and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
Combine all the filling ingredients and let stand for an hour or add a T of water and heat until dry.
Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges.
Cover and let rise until double in bulk.
Brush the rolls with beaten egg white. Bake at 375°F (190°C) for 20 - 30 minutes.
*Optional - paint pancake syrup on top.
Cut into slices and serve. Yields 2 rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user SARAH2119.
Member Ratings For This Recipe
-
NANNARAQUEL
