Summary

Ingredients

• 400 g flour
• 30 g yeast
• 1 egg (s)
• 50 grams sugar
• 70 g mararine
• 3 g salt
• 0.25 liter ¼ milk
• 100 g honey
• 175 g mararine
• 175 grams sugar
• 1 packet vanilla sugar
• 150 g desiccated coconut
• 0.75 liter ¾ milk
• 3 tablespoon sugar
• 80 g custard powder (vanilla)

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Instructions

1. For the yeast dough, dissolve the yeast with 2 teaspoons of sugar in a little warm milk. Put 400 g flour in a bowl. Add the egg, 50 g sugar, 70 g margarine, salt and 1/4 L milk one after the other. Finally add the yeast milk. Knead everything well with the kneading stick of the hand mixer until the dough is smooth and shiny. Possibly add a little more flour until the dough loosely loosens from the edge of the bowl. Cover everything in a warm place and let rise except for doubles. Then roll out the dough, not too thin, on a baking sheet lined with baking paper and let rise again for a total of 1 hour.
2. For the topping, melt 175 g margarine a little in a saucepan. Add the honey, 175 g sugar, vanilla sugar and 150 g desiccated coconut (150 g sliced almonds are also suitable, but I haven`t tried it myself). Mix the ingredients well and cook for 5 minutes while stirring, then allow to cool slightly (but you really have to stir the whole time, otherwise the whole mixture could burn).
3. Spread the topping on the dough and let it rise again.
4. Bake in the preheated oven on the middle rack at 175 ° C for approx. 30 minutes. Let the cake cool down.
5. Tip: If necessary, make a wooden stick test in the middle of the cake, as every oven is different. If no dough sticks to the chopsticks, the cake is ready. It becomes a little firmer as it cools down.
6. For the filling, mix the custard powder with a few tablespoons of the milk and sugar. Put the milk in a saucepan and bring to the boil. Add the mixed pudding powder to the boiling milk and cook for 1 minute while stirring. Let cool down.
7. Tip: So that the pudding does not get skin, I put a bit of cling film on the pudding close to the contact, this prevents skin formation.
8. I cut off the edge of cake (I don`t like that) and cut the cake in 4 halves. Now I cut each half across so that you have a top and a bottom. I coat the underside with a thick layer of pudding and put the top back on top. And this is how it is done with each part.
9. The cake tastes best when it has been able to sit through for a day.