The coconut brioche cake is a huge brioche. It’s as big as a cake, that’s why I call it brioche cake! 😉 I tried it with raspberry jam on top, it tasted reeeally good!
I kneaded it late at night and let it rise in the fridge for the whole night, using only 10 g of yeast. If you knead it in the afternoon and you want to bake it in the evening, you can use 20 g of yeast.
Coconut brioche cake
- 350 g flour
- 50 g coconut flour
- 175 g milk
- 75 g melted butter
- 1 egg
- 10 g yeast (20 g if you are in a hurry)
- 40 g sugar
- a pinch of salt
Mix together the yeast with milk.
Whisk together flour, the yeast and milk mixture, melted butter, sugar and the egg.
Gradually pour the milk and finally add a pinch of salt. Knead well and put the dough to rise overnight in the fridge.
The next morning, take out the dough from the fridge and set aside, until it reaches room temperature.
Then, take the dough and knead for a while. Shape the brioche as you want and let rise another 30 minutes.
Bake at 180° for 25-30 minutes.