Coconut strudel with passion fruit icing

Leaven:

• 200 ml Light coconut milk 11% Kara
• 20 g fresh yeast
• 1 tablespoon of sugar
• 3 tablespoons of wheat flour

Cake:

• 330 g of wheat flour + about 4 tablespoons for dusting
• pinch of salt
• 70 g of
• 1 egg
• 1 teaspoon of vanilla sugar
• 75 g soft butter

Filling:

• 65 ml Coconut cream 24-26% Kara
• 200 g wiorkow kokosowych
• 50 g of
• 50 g butter
• 2 tablespoons of cream cheese

Frosting:

• 2 tablespoons QF Quality Food passion fruit pulp
• 60 g powdered sugar

And:

• 1 small egg for brushing

1. Heat the coconut milk in a saucepan, then mix in the crumbled yeast, sugar, and flour. Set aside for 15 minutes.
2. In a bowl, combine the flour, salt, sugar, and vanilla sugar. Add the egg and the risen starter and begin kneading the dough. After a while, add the softened butter and continue kneading the dough for about 10 minutes. Cover with a cloth and let rise in a warm place for 1,5 hours.
3. Combine the coconut flakes with the sugar and butter in a pan. Cook over low heat until the butter melts and the flakes turn golden brown. Transfer the toasted flakes to a bowl and let them cool. Then add the cream cheese and coconut cream and combine all the ingredients.
4. Place the risen dough on a floured surface. Roll out the rectangle and spread the coconut filling evenly over it, leaving one edge bare. Roll the strudel up like a Swiss roll and place it in a greased loaf pan (30x11cm). Let it rest for 15 minutes, then brush with beaten egg and cut a deep slit in the center.
5. Bake at 170℃ for 45 minutes. Let cool in the pan.
6. Mix powdered sugar with passion fruit pulp for a minute and decorate the top of the cooled strudel with it.