This soft and rich yeast cake is a playful variation of the classic Polish strucla. Unlike the traditional - mys trucla is made with a fluffy cocoa-flavored dough and filled with creamy coconut pudding for a tropical, comforting twist. Twisted into a beautiful braid and baked until golden, it’s perfect for dessert, coffee breaks, or as a sweet gift from the heart. Drizzle with icing for an extra indulgent touch.
Ingredients
For the Dough:
- 220 g all-purpose flour
- 20 g cocoa powder
- 5 g instant yeast
- 60 ml warm milk
- 1 egg
- 60 g sugar
- 35 ml oil
For the Filling (Coconut Pudding):
- 250 ml milk
- 1 egg
- 20 g sugar
- 40 g shredded coconut
- 25 g cornstarch
Optional Topping:
- Icing sugar glaze (powdered sugar + a few drops of water or milk)
Instructions
1. Prepare the Coconut Pudding:
- Whisk or blend together the milk, egg, sugar, coconut, and cornstarch until smooth.
- Pour the mixture into a pot and cook over low heat, stirring constantly, until thickened and lightly bubbling.
- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.
2. Make the Dough:
- In a large mixing bowl, combine the flour, cocoa powder, and yeast.
- Add the warm milk, egg, sugar, and oil. Mix until a dough forms.
- Knead for about 10 minutes until the dough is soft and elastic (you can use a stand mixer or knead by hand).
- Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
3. Shape the Cake:
- After rising, punch down the dough to remove air.
- Roll it out into a rectangle, with the shorter side at least 12 cm (to match your baking tin).
- Spread the cooled coconut pudding evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log.
- Using a sharp knife, cut the roll lengthwise in half, leaving one end intact.
- Twist the two strips together, keeping the filling side up, then gently place the twist into a greased and parchment-lined loaf tin (12×7 cm), or shape it directly on a baking sheet for a flatter version.
- Let it rise again for at least 1 hour until puffy.
4. Bake:
- Preheat the oven to 180°C (350°F).
- Brush the top of the cake with milk or egg wash.
- Bake for 45–50 minutes, or until golden and cooked through.
- Let the cake cool in the tin for about 10 minutes, then transfer to a rack to cool completely.
5. Finish and Serve:
- Drizzle with icing once cooled, if desired.
- Store in an airtight container. Best enjoyed within 2 days, or gently warmed for a softer texture.
