Guyanese Salara/red cake/coconut roll |recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances coconut flavor, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less costly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can be used to reduce costs.

In a bowl, combine all-purpose flour and freshly grated coconut.

In a separate bowl, mix warm coconut milk with melted butter, 2 tablespoons of sugar, and yeast.

If using regular yeast, allow it to proof for about 10 minutes.

Add the yeast mixture to the flour and mix to form a soft dough.

Grease your surface and hands with oil, then knead the dough into a smooth ball.

Place the dough into a greased bowl, cover, and let it rise for about 1 hour.

Prepare the filling by mixing grated coconut, spices, sugar, vanilla, and ginger in a bowl.

Add red food coloring to the coconut mixture until you reach your desired color.

Cover the filling and set it aside.

After 1 hour, the dough should have doubled in size; flour your surface to prevent sticking.

Roll out the dough to your desired thickness.

Spread the coconut filling over the surface of the dough, leaving edges clear.

Roll the dough into a log, pinching and sealing the edges tightly to prevent filling from leaking.

Place the rolled dough onto a baking tray, cover, and let it rise for another 30 minutes.

Preheat the oven to 355°F (approximately 180°C).

Bake the dough for 30 to 40 minutes until golden brown.

Optionally, brush the top with melted butter instead of a sugar glaze.

Allow the baked salara to cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens