Cozy CoocooNut Custard Babka

🥥✨ 

Cozy CoocooNut Custard Babka (breadmachine style)

Soft, swirly, tropical, and just the right amount of end of summer cozy

🧡 Dough 

Ingredients

1/2 cup half & half

2 tbsp granulated sugar

3/4 tsp salt

2 large eggs

3 tbsp unsalted butter, chopped

2 1/2 cups + a few tbsp all‑purpose flour

3/4 tsp instant yeast

2 tsp coconut flavor (your chaotic twist)

🥥 Filling 

Ingredients

4 egg yolks

6 tsp softened butter

6 tbsp sugar

1 1/2 cups shredded unsweetened coconut

✨ Egg Wash

1 large egg

1 tbsp waterPinch of salt

🍞 Instructions

1. Make the Dough

Add all the ingredients as listed to your breadmachine. Set on 'Dough' cycle and relax — after the cycle is finished, let the dough rise in a greased bowl covered for another 30 min, like a cozy pillow with ambition.

Let it rise until puffy and adorable.

2. Make the Coconut Custard Filling

Whisk egg yolks, sugar, then add softened butter.

Stir in the shredded coconut until it becomes a thick, dreamy, tropical paste.

Set aside and try not to eat it with a spoon.

3. Roll & Fill

Roll out your dough into a rectangle.

Spread the coconut custard all over like you’re frosting a beach vacation. (Leave about an inch on the edges)

Roll it up tightly, slice lengthwise, and twist into a dramatic babka braid. Pinch and tuck the ends under and place it into a greased loaf pan.

4. Second Rise

Cover and let your braided beauty puff up again -about 1 hour

This is the “don’t peek in the oven later” stage’s warm‑up.

5. Bake

Brush with egg wash.

Bake at 350f for about 40min (or the internal temperature reaches 190f-195f) until golden, glossy, and smelling like a tropical bakery run by a cozy grandma.

6. Cool (or pretend to)

Let it cool slightly… or tear into it warm like the chaotic baking queen you are or burn your mouth like I just did! 

🌴 Janny’s Notes

The coconut flavor in the dough? Genius.

The custard bubbling? A sign of greatness.

The smell? Illegal.

The vibe? Cozy coocoonut perfection. 🤪

My Pineapple-Coconut Bundtcake Recipe

Hey there! 

It's been a while since I made an appearance here .. but life has been keeping me busy. 

It's summertime and I am trying to stay as cool as possible. But since today was a cooler day (only in the low 80's) I suddenly had the urge to bake a cake. 

This cake I am introducing you to is one of my favorites! The smell and taste always remind me of sunshine and beach .. and with just a few ingredients it is fairly easy to make.

This recipe is for a 12 cup bundt pan!

• For the CAKE 
• 1 3/4 cups all purpose flour
• 2 cups sweetened coconut flakes
• 1 1/2 cups soft unsalted butter
• 2 cups granulated sugar
• 4 eggs
• 1 cup sour cream
• 1/2 teaspoon baking powder
• 2 teaspoons coconut extract
• 1 cup (well drained) crushed pineapple

    For the GLAZE 

    2 tablespoons melted butter

    2 tablespoons pineapple juice reserved from your crushed                                                                     pineapple (room temperature)

                       (+ if you want the glaze thinner)

    1 cup confectioner sugar 

                       (+ if you want the glaze thicker)

1. Preheat your oven to 325 degrees. Prepare your 12 cup bundt pan.

2. In a medium bowl mix the flour and the coconut flakes. Set aside.

3. In a separate bowl cream the butter and sugar together with a hand mixer. Add the eggs     one at a time and mix until the mixture is light and fluffy. Add the sour cream, baking       powder and extract. Mix well.

4. Now add half of the flour and coconut flakes to the creamed  mixture and blend               together. Add the remaining flour and coconut and mix until everything is combined.                                                    

5. Pour the batter into your prepared pan and bake for about 60 to 75 minutes or until a          toothpick comes out clean.

    Let your cake cool for about 30 minutes and then invert it onto a plate. Let it cool for        another 30 minutes.

6. Make the glaze by whisking the pineapple juice into the melted butter. Gradually add        the confectioner sugar and continue stirring until it is smooth and thick. Pour or spoon      the glaze on your cake.

   

            (* add more sugar to make the glaze thicker or add more 

                              juice to make it thinner)

                           I hope you enjoy this yummy cake 😋

Oh So Good Strawberry Muffins

What do you do when you have a craving for fresh fruit salad? Of course you go and buy a juicy pineapple🍍, kiwi, watermelon 🍉, grapes🍇 , bananas🍌 , peaches, strawberries 🍓 etc.. You peel, slice and dice.. and then you dig in and it is so yummy! 

But oh NOOO... There are so many strawberries left and you can not let them spoil!!! Well how about some Strawberry Muffins???

Yield: 12 muffins

• •

Ingredients

1/2 cup butter, softened

1 cup white sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1/4 cup milk

1 cup fresh diced strawberries (with the juice)

1/4 cup crushed salted peanuts 

Directions

Lightly grease muffin pan. 

 Preheat oven to 350 degrees F (175 Degrees C).

In a large bowl, cream together butter, sugar, and vanilla extract. Mix in eggs until light and fluffy. Sift flour, baking powder and soda into the mixture, and mix thoroughly. Add 1/4 cup milk and slowly fold in strawberries with juices. 

Fill batter into prepared pan.

Bake for 25 to 35minutes, or until tester inserted in the center comes out clean. 

Oh, they are so good, so yummy.. so strawberry, so fluffy and juicy! 

And the varieties are endless: Add bananas .. Top them with chocolate .. Make Peach or Pineapple Muffins ... 🤤