Cake: Coconut Pull Apart Bread; Sweet Yeast Pastries or Bread

Pour the flour into a mixing bowl and make a well in the middle. Crumble in the yeast and mix with 4 tablespoons of warm milk and a pinch of sugar. Dust lightly with flour and cover and let soak in the oven at 35 degrees for about 15 minutes until the yeast milk is slightly frothy.

Add the remaining milk and coconut syrup. Melt 50 g butter and add to the pre-dough together with 50 g sugar, lemon zest and egg. Use the dough hook of the hand mixer to work for a few minutes to form a smooth dough. If the dough comes off the edge of the bowl, it will fit perfectly. Cover the dough again and let it rise in the oven at 35 degrees for about 30 minutes.

By then, its volume should have approximately doubled. Roll out the dough thinly on a well-floured work surface or a silicone mat. Brush with the remaining melted butter and generously sprinkle with desiccated coconut. Scatter the rest of the sugar on top.

Cut the dough into even squares (approx. 8 x 8 cm) so that they fit into a loaf pan. Place a greased and floured loaf pan vertically and layer the dough squares on top of each other. Put the mold back in its normal position and let it rise again for 30 minutes in the 35 degree warm oven.

Then bake in the preheated oven on the middle rack at 180 degrees top / bottom heat (or 160 degrees convection) for about 30 minutes.

Let cool down a bit in the mold, then carefully tip out of the mold and brush with heated jam that has been stirred until smooth. Mix the powdered sugar and coconut liqueur together and sprinkle the cake with it.