Banana Coconut Cake

Name: Banana Coconut Cake
Yield: 8
Ingredients: Dough; 2 cups (1 3/4 teaspoons) all-purpose flour; 1 tablespoon active dry yeast; 1/2 cup (1 stick) unsalted butter, softened; 2 large eggs; 2 tablespoons water; 1 egg yolk for brushing; Filling; 2 cups (about) banana pudding mix; 1/2 cup water; 50g shredded coconut

1
Dough
2
2 cups (1 3/4 teaspoons) all-purpose flour
3
1 tablespoon active dry yeast
4
1/2 cup (1 stick) unsalted butter, softened
5
2 large eggs
6
2 tablespoons water
7
1 egg yolk for brushing
8
Filling
9
2 cups (about) banana pudding mix
10
1/2 cup water
11
50g shredded coconut

Ingredients

1
Dough
2
2 cups (1 3/4 teaspoons) all-purpose flour
3
1 tablespoon active dry yeast
4
1/2 cup (1 stick) unsalted butter, softened
5
2 large eggs
6
2 tablespoons water
7
1 egg yolk for brushing
8
Filling
9
2 cups (about) banana pudding mix
10
1/2 cup water
11
50g shredded coconut

Directions

1
Dough: Mix the flour with yeast
2
Add the softened butter and mix until a thick dough forms
3
Add the eggs and water, and mix until smooth
4
Reserve 1/4 of the dough and line the bottom and sides of an ungreased tube pan with the remaining dough
5
Cover the bottom with raw peas and bake in a medium oven for about 20 minutes
6
Remove the peas and let cool
7
Filling: Place the banana pudding mix in a saucepan, add water and cook over low heat
8
Mix until smooth
9
Remove from heat, stir in shredded coconut and let cool
10
Spread the filling on the cake and top with the reserved dough in thin strips
11
Cover the filling with the strips, forming a checkered pattern and brush with the beaten egg yolk
12
Bake in a preheated medium oven until golden brown
13
Serve warm or at room temperature with whipped cream.