For the topping
1 cup confectioner's sugar (apart from the cup)
1/4 cup all-purpose flour
1 nutmeg
1/3 cup butter, softened
1 cup fresh coconut shreds
For the crust
1 packet active dry yeast (15g)
1/4 cup warm water
2 cups all-purpose flour
2 1/2 teaspoons instant yeast
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup confectioner's sugar
1 egg
1/4 cup milk
For the topping
1 cup confectioner's sugar (apart from the cup)
1/4 cup all-purpose flour
1 nutmeg
1/3 cup butter, softened
1 cup fresh coconut shreds
For the crust
1 packet active dry yeast (15g)
1/4 cup warm water
2 cups all-purpose flour
2 1/2 teaspoons instant yeast
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup confectioner's sugar
1 egg
1/4 cup milk
Preheat the oven to 350°F (medium)
Mix with two forks the confectioner's sugar, all-purpose flour, nutmeg, and butter until a well-combined mixture is obtained
Add the coconut, mix well, and set aside
Dissolve the yeast in warm water
Set aside
Sift the flour, instant yeast, and salt over a sheet of parchment paper
Set aside
Beat the butter with confectioner's sugar until light and fluffy
Add the egg and half of the flour mixture, mix well
Add the milk to the yeast mixture and the remaining flour, mix well
Grease a 9-inch springform pan with butter
Place half of the crust mixture in the pan and spread half of the coconut mixture on top
Repeat the layers
Bake for about 40 minutes or until a toothpick inserted comes out clean
Let cool completely before serving, then cut into 16 slices
