Swedish Coffee Cake

Swedish Coffee Cake is a buttery pie crust topped with a Pâte à Choux mixture, a sweet glaze, and toasted coconut.

Swedish Coffee Cake www.diethood.com



I’m doing the Friday happy-dance! Happy about-to-be-the weekend, everyone!
Because this week? Ridiculous!

Please take this Swedish Coffee Cake as a token of my love, affection, and (in)sanity. It is the perfect weekend-recipe.

A Volvo commercial came on the tube and it reminded me to finally post about this amazing coffee cake. For those scratching their heads, Volvo is Swedish. If you’re wondering about the other word(s) up there, it’s Pâte à Choux (paht ah shoo) and it is French for cream puff pastry. I’m getting all edumacational on you today.

By the way, WHO thought of spreading Pâte à Choux on top of a buttery pie crust? That was GENIUS!

The very first time I made this, I remember talking to myself out loud, questioning the recipe. I just couldn’t see how, a) this was a “coffee cake” and b) there’s cream puffs on top of a pie crust! Noone else sees this as kinda odd? That’s okay. What’s important is that this actually works. So much so that every time I make it, my treadmill and I chill for 2 hours. Truth be told, the treadmill chills while I sweat like a pig.

Apart from paht ah shoo and pie crust, here’s what we’re dealing with; sweet vanilla glaze that’s supposed to be an almond glaze, but I personally can’t stand almond extract. It’s almost up there with my hatred for watermelon. I love almonds, but you can keep the extract.

Also, and to finish it off, we sprinkle it with a generous amount of toasted coconut, grab our coffee cup and indulge.

Puffy Coffee Cake www.diethood.com

Make it, you won’t regret it.

ENJOY!

Swedish Coffee Cake
 
Prep time
Cook time
Total time
 
Swedish Coffee Cake: Buttery pie crust topped with a Pâte à Choux mixture, a sweet glaze, and toasted coconut.
Serves: Serves 8
Ingredients
For the Pie Crust:
  • 1 cup all-purpose flour
  • 1 stick (8 tablespoons) cold butter, cubed
  • 2 tablespoons cold water
For the Pâte à Choux:
  • 1 cup water
  • 1 stick (8 tablespoons) butter, room temperature
  • 1 teaspoon pure vanilla extract or almond extract
  • 1 cup all-purpose flour
  • 3 eggs, room temperature
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract or almond extract
  • 1 cup flaked coconut, toasted
Instructions
  1. Preheat oven to 375.
  2. Line a baking sheet with parchment paper.
  3. Place flour in a mixing bowl.
  4. Using a pastry cutter or fork, cut in butter until mixture is crumbly and dough holds together when pressed.
  5. Transfer dough to previously prepared baking sheet; press and shape dough in a 10-inch circle. Set aside.
  6. Combine water and butter in a large saucepan; bring to a rolling boil, making certain that butter is melted.
  7. Remove from heat and stir in vanilla.
  8. Add flour and whisk until well blended.
  9. Return to heat and stir vigorously until mixture is shiny and pulls away from sides of pan.
  10. Remove from heat and let stand 5 minutes.
  11. Transfer mixture to your mixer’s bowl.
  12. Add eggs, one at a time, beating well before adding the next egg.
  13. Continue beating until mixture is smooth, shiny and holds together.
  14. Spread mixture over prepared pie crust.
  15. Bake for 30 minutes, or until lightly browned.
  16. Set on a wire rack and let cool completely.
  17. In the meantime, prepare the glaze.
  18. Combine powdered sugar, butter, milk and vanilla in a mixing bowl; beat until thoroughly combined.
  19. Spread over cake.
  20. Sprinkle with toasted coconut.
  21. Serve.
Notes
RECIPE SOURCE: DIETHOOD



Adapted from Taste of Home.

Comments

  1. Lisa says

    I made this cake this morning and it is incredible! I made a couple mods, added a layer of almond paste on top of the crust, and flavored the glaze with almond and a splash of cream. I dusted it wih slivered Almonds instead of coconut and I can tell you this will be a regular in my kitchen! Thanks for this recipe and your photos are beautiful.

  2. JENNY BLAYLOCK says

    I recently made a similar recipe from my “Century of Success Cookbook” by Gold Medal Flour (sans coconut, almond instead). It’s a new favorite of my husbands’! Thanks for sharing.

  3. Jill G says

    Wonder how sliced almonds would go with the coconut? I love both. Tx, sounds like a great recipe.

    • says

      Hi. I definitely didn’t make up the name – this is a cake that I adapted from a national magazine. I’m Macedonian, and the French have a salad that’s called “Macedonian Salad” – that salad is anything, BUT Macedonian. :-) So… sometimes things are named as such because the chef/author/creator was probably inspired by something from that country.

    • cathy says

      My friend’s grandma…who was Swedish…made the most amazing dessert that she called Swedish Puff. It had the same base crusts as this recipe, but she topped it with a sweetened cream cheese and jelly. It was the yummiest dessert ever! Thanks for sharing this version.

  4. says

    You know my love of coconut and this cake looks amazing!! Gorgeous photo too by the way. I knew Volvo was Swedish because I used to work with a woman who bought a new Volvo with European pick up meaning she flew her rich ass over to Sweden to test drive, buy it, vacation with it for a week driving all over and then have it shipped home. Must be nice huh? ha ha

  5. Amy Graves says

    I’m looking forward to making this tonight! I’m wheat and soy free, so hopefully I can make the proper adjustments to do this recipe justice. 😀

      • Amy Graves says

        The recipe converts beautifully to gluten/soy free. I’ll be bringing the cake to work tomorrow to share with coworkers :D. Basic changes were: almond milk to replace water and milk; and bobs red mill GF flour. I added the almond milk to add flavor. GF breads need as much flavor as possible.

          • Amy Graves says

            It’s gorgeous! Mine not so much as yours. But GF flour doesn’t rise the same way as wheat flour. And as GF it needs to be a thinner crust. Thanks for posting the recipe!

  6. says

    I’m Swedish, and I’ve never heard of this cake. But, I’ll absolutely add it to my “have-to-try”-list. Sounds delicious!
    Oh… We don’t have Swedish Fish (the candy) in Sweden either…! 😉

    • says

      Hi Sofia! So, it’s not Swedish? I thought it really was Swedish… hmmm… I am going to Google-around and find this cake’s origin. 😀 Swedish Fish is not Swedish, either?? I’m living a LIE! hahaha 😉

      • says

        LOL!
        Yeah… I guess there are several kinds of food that have very different names, depending on where you live. 😉
        In Sweden we have a sugar cookie called Finnish Stick. I’ve never seen those in Finland… 😉
        Or what about “wiener-bread” that we call them in Sweden and Denmark…but in English they’re known as Danish Pastry. 😀

  7. says

    What an interesting Coffee Cake. I can understand the dislike of almond extract. It can be pretty intense and off putting, even with a tiny amount.

    Thanks for the recipe and beautiful coffee cake :)

  8. says

    Paht ah shoo – thank you for edumucating me because I honestly had no idea how to say it! All I know is that it looks amazing. And that buttery crust is always a good idea.

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