Indulge in the irresistible aroma of this moist and flavorful carrot coconut sweet bread. Appreciate each bite of its tender texture, bursting with the sweetness of carrots, the subtle nuttiness of coconut, and the pecan praline.
The nut roll, walnut bundt cake or potica is a traditional Slovenian pastry, filled with a rich nut mixture, commonly walnuts, sugar, and spices. My mom makes it every year before Christmas and before Easter. Slovenian holidays are not the same without Potica.
Anyway, she makes the best nut roll filling. The dense walnut filling with a note of citrus and rum is rich and comforting. So delicious. In fact, a couple of years ago, I made a version of it. I turned it into a walnut layer cake and it came out fantastic.
However, you can find many recipe versions in all 24 gastronomic regions of Slovenia, especially when it comes to the filling. While the classic walnut filling is the most popular, there are many other delicious options to explore. For example, hazelnuts, almonds, tarragon, poppy seeds and many more.
Here are some more Christmas and festive recipes for you: Christmas fruit cake, raspberry orange cake, an Italian delight Tenerina al cioccolato e caffe or these coconut mousse cakes.
Therefore, if you’d like another delicious baked roll, in addition to the classic nut roll, on your festive table, you should try this carrot coconut sweet bread enhanced with pecan praline.
Carrot and coconut
While it might seem a bit unusual combination, I can assure you that they pair amazingly together. The natural sweetness of carrots and the tropical flavour of the coconut make a delightful combination.
Grated carrots and shredded coconut are sauteed in butter. Carrots become tender and sweeter and coconut flavour gets more intense. Not only did I use coconut in the filling, but I used coconut milk for the dough, too.
Carrot and coconut sweet bread with brown sugar
In addition, I replaced all of the granulated sugar with brown sugar. I love how it adds depth to the baked good with its complex flavour that can range from caramel to toffee. But, I mainly used it because it helps keep baked goods moist and tender.
Ingredients for carrot coconut sweet bread:
- 20 g fresh yeast
- 50 ml lukewarm milk
- 1/2 tsp of sugar
- 500 g of flour
- 4 g salt
- 2 egg yolks
- 30 ml of rum
- 300 ml coconut milk
- 50 g butter
- 50 g brown sugar
For the carrot coconut filling:
- 600 g carrots (grated)
- 120 g butter
- 200 g coconut (shredded)
- 1 orange (zest)
- 120 g brown sugar
- 2 eggs
- 200 g pecan praline
To start, warm the 50 ml milk for the yeast and add half a teaspoon of sugar. Add the crumbled yeast and let it sit until it dissolves.
Then, sift the flour into a bowl and make a well in the middle. Pour the bubbly yeast into the well and mix it with a little flour. Let it rest for 10 minutes.
Meanwhile, melt the butter in a saucepan over medium heat and stir in the sugar. Begin kneading by mixing the flour from the well outwards. Add the salt, egg yolks, and rum, gradually pour in the milk and knead the dough. Add the warm melted butter and knead until the dough is smooth. Cover with a kitchen towel and let the dough rise for about 1 hour (in a draft-free place).
Carrot coconut filling
In the meantime, peel the carrots for the filling and grate them finely. Melt the butter in a saucepan and sauté the grated carrots. Then, stir in the shredded coconut. Transfer the mixture to a bowl and let it cool. Afterwards, mix in sugar and the eggs, as well as the grated orange zest. Set aside.
Next, turn the risen dough onto a lightly floured surface (directly on a kitchen counter or a large tablecloth) and roll it out thinly (3mm). Spread the filling from edge to edge and roll it up.
Grease the baking pan with butter (round or square) and dust it with flour. Place the dough roll in the greased pan, prick it with a needle, cover it with a kitchen towel, and let it rise for another hour or until doubled.
Then, preheat the oven to 180° Celsius. Bake for 45-55 min, or until the carrot coconut nut roll is golden brown and begins to pull away from the pan.
Finally, allow the carrot coconut sweet bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool down completely. Then, slice it and serve it with tea, coffee, wine or fruit juice.
Enjoy.
