John Myers
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Coconut Bee Sting
The perfect coconut bee sting recipe with a picture and simple step-by-step instructions.
Dough:
- 400 g Flour
- 1 Pck. Dry yeast
- 60 g Sugar
- 1 Egg size L.
- 1 pinch Salt
- 60 g Soft butter
- 175 ml Milk lukewarm
Coconut blanket:
- 250 g Butter
- 250 g Sugar
- 2 Pck. Vanilla sugar
- 3 tbsp Honey
- 400 g Coconut flakes
- 7 tbsp Milk
Cream:
- 500 ml Milk
- 2 tsp Vanilla flavor
- 80 g Sugar
- 1 pinch Salt
- 3 Egg yolk
- 40 g Cornstarch
Dough:
- In a larger bowl, roughly knead all the ingredients – except for the lukewarm milk – using the dough hook of the hand mixer. Then gradually add the milk and knead. The dough should be pliable and turn smoothly away from the bowl wall when kneading, but also not be sticky. So don’t pour in all of the milk right away, but in small steps. Possibly do not consume everything. When the dough has the required consistency, cover the bowl well and place in the lighted (no heat) oven for 30 – 40 minutes. The dough volume should have at least doubled.
Coconut blanket:
- Melt the butter in a saucepan over medium heat. Stir in sugar, vanilla sugar and honey, bring to the boil and simmer gently over low heat until the sugar has dissolved. It’s not supposed to caramelize. Then stir in coconut flakes and milk, bring to the boil 1 more time, remove from stove, keep ready.
Cream:
- Bring 3,400 ml milk, 40 g sugar, vanilla flavor and salt to a boil in a saucepan and then remove from the stove. Mix the remaining 100 ml milk, egg yolks, 40 g sugar and corn starch in a tall container. Then stir vigorously into the slightly cooled vanilla milk, put the pot back on the stove and bring the mixture to the boil while stirring. Then turn the heat down a lot and let everything simmer while stirring until the mixture thickens and is creamy.
- Transfer the cream to a bowl to cool and cover the surface tightly with cling film. No skin can form in this way.
Completion cake:
- Line a 26 cm springform pan on the bottom with baking paper, grease the edge. I used a 30 x 25 cm rectangular shape to make rectangular pieces of cake. Preheat the oven to 175 ° convection.
- Pour in the dough and gently plate with your hands. Spread the coconut mixture evenly thick and put the mold on the lower shelf in the oven. After 20 minutes of baking time only switch to bottom heat and the temperature to 160 °. Then bake for another 10 minutes. The top layer should caramelize until golden brown, but be slightly soft on the inside and the dough – despite the heavy layer – be well baked.
- When the cake has cooled down, remove it from the mold and cut into pieces. Filling is easier if you cut the bottom of each individual piece in half and then fill it. To do this, whip the set cream again vigorously with the whisk of the hand mixer and make it spreadable.
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