White Bread and Velvet Slugs Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13 inch glass dish. In a medium bowl, mix together flour, sugar, 2 eggs, salt and cinnamon. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 1 inch strips.

Spoon an equal amount of each dough strip between two sheets wax paper lined with parchment paper. Starting at the outside, roll out the paper toward the ends to form a circle. With a pencil, draw the lines from one end of the circle to the other, creating 8 long, straight lines. Make several small slits in the center of the dough circles. Spread one egg over each line, then place coconut under water to soak up excess liquid.

Starting at the far end, roll out the dough circles using the floured hands to make 8 long, clear strips. Starting with the center of each circle, carefully cut each circle into 8 triangles to make 4 circles that are 3 inches in diameter. Return the resulting circles to the prepared paper.

Put one thin layer of coconut on a ring and trace with a knife through the layers, until the coconut is covered. Continue tracing and spread the filling over the coconut ring. Cut both long sides of the filling into 1/4 inch thick slices. Place one coconut sheet over each ring. Twist the tie strips up and refrigerate until firm.

Melt 1/2 cup the cooked coconut and 1 egg in a lime glaze over the coconut and egg.

Sprinkle filled crusts with half of the cream, then sprinkle remaining cream on top to make the crust a soft, elastic doughnut.

Bake for 30 to 35 minutes in the preheated oven. Cool on a wire rack before removing from wax paper. Chill overnight before cutting into halves. The more the cake ages, the more it will be covered with coconut and sauce.