Strawberry Coconut Pastry Bake {Perfect for Brunch}

This cake was a surprise hit! A little different than normal bakes but definitely something I will be making again and again! I bet it would taste great with blueberries or peaches also!  The end result is something that will remind you of a fresh warm pastry! Enjoy!

Strawberry Coconut Pastry Bake
For cake:
6 regular sized croissants or 12 mini ones, cubed and placed in a greased 9 by 13in pan
4 eggs, beaten
1 cup of heavy cream
1/2 cup of milk
2 tsp vanilla
1/4 teaspoon cinnamon
1/4 cup sweetened shredded coconut
1/4 cup sugar
1 quart strawberries, sliced
 
For frosting:
1 cup powdered sugar
2-4 tablespoons of milk

For the cake: once the croissants are cubed and in the pan, sprinkle with the coconut.  Add a layer of strawberries, about a cups worth.  Combine eggs, cream, milk, vanilla, cinnamon and sugar.  Pour over croissants.  Cover with foil and place in fridge overnight.  The next day add the rest of the sliced berries and bake for 20 minutes on 350, covered. Remove foil, sprinkle top with 1-2 tablespoons of sugar, bake an additional 12 minutes or until all is firm.

Allow to cool for about ten minutes.  Combine powdered sugar and milk until it reaches a drizzling consistency and drizzle over warm cake.  Serve and enjoy!

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