Swedish Coffee Cake
Buttery pie crust topped with a Pâte à Choux mixture, a sweet glaze, and toasted coconut.
Servings: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 stick (8 tablespoons) cold butter, cubed
- 2 tablespoons cold water
- 1 cup water
- 1 stick (8 tablespoons) butter, room temperature
- 1 teaspoon pure vanilla extract or almond extract
- 1 cup all-purpose flour
- 3 whole eggs, room temperature
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon pure vanilla extract or almond extract
- 1 cup flaked coconut, toasted
Instructions
- Preheat oven to 375F.
- Line a baking sheet with parchment paper.
- Place flour in a mixing bowl.
- Using a pastry cutter or fork, cut in butter until mixture is crumbly and dough holds together when pressed.
- Transfer dough to previously prepared baking sheet; press and shape dough in a 10-inch circle. Set aside.
- Combine water and butter in a large saucepan; bring to a rolling boil, making certain that butter is melted.
- Remove from heat and stir in vanilla.
- Add flour and whisk until well blended.
- Return to heat and stir vigorously until mixture is shiny and pulls away from sides of pan.
- Remove from heat and let stand 5 minutes.
- Transfer mixture to your mixer’s bowl.
- Add eggs, one at a time, beating well before adding the next egg.
- Continue beating until mixture is smooth, shiny and holds together.
- Spread mixture over prepared pie crust.
- Bake for 30 minutes, or until lightly browned.
- Set on a wire rack and let cool completely.
- In the meantime, prepare the glaze.
- Combine powdered sugar, butter, milk and vanilla in a mixing bowl; beat until thoroughly combined.
- Spread over cake.
- Sprinkle with toasted coconut.
- Serve.
Nutrition
Calories: 273kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 91mg | Fiber: 3g | Sugar: 16g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg
