Bread

Salara / Red Cake Recipe

Salara
This red coconut bread, what Guyanese people call salara / red cake, is mainly a bread recipe that has been filled with red-colored coconut, rolled up, then baked off until brown.
Ingredients
  1. Ingredients
  2. 1 tbsp dry yeast
  3. ¼ cup warm water
  4. ¼ cup sugar
  5. 1 cup milk
  6. ¼ cup shortening
  7. 1 tsp salt
  8. 3 cups flour
  9. 1 egg, beaten
  10. 1 tbsp butter
  11. 1 egg white
  12. Filling
  13. 1 cup shredded coconut (sweetened) but if grating your own coconut or using an unsweetened coconut increase sugar from 1/4 cup to 1/2 cup
  14. 1/4 cup sugar
  15. 1 tsp cinnamon
  16. 1 tsp vanilla essence
  17. 2 tbsp water
  18. 5 drops of red food coloring (or until it gets to the deep red that you want)
Instructions
  1. Dissolve the yeast in warm water. Sprinkle with 1 teaspoon of sugar. Mix and let stand.
  2. Warm the milk then set aside. Combine the salt and sugar with the flour, cut shortening into the flour mixture then add the yeast, and egg. Pour the milk in and knead to make a moderately stiff dough. Shape into a ball.
  3. Place the dough in a greased bowl, cover with aluminum foil; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside.
  4. Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
  5. Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges.
  6. Cover and let rise until double in size.
  7. Brush the rolls with beaten egg white. Bake at 350°F for 20 – 30 minutes. Until the tops are brown
  8. Cut into slices and serve. Yields 2 rolls.
Adapted from Source: Guyana’s Wayne Outpost

6 Comments

  • Thank you, thank you for these wonderful recipes. I’m from Georgetown Guyana, came to America when I was 12yrs old I’m now 46yrs, my mom made all these dishes for myself and my siblings. She’s the world’s best cook, and she thought me to make all of them, I was good at some and wasn’t at many. Handling dough was my worst, so thank you for all of these, I have 7 children, born in the states, and they grew up on Guyanees food. I’m always willing to learn. Can’t wait to make bakes and salt fish for my family the next time I have all of them together.Again thank you and God bless.

  • So nice to see someone show casings Guyanese cruisne. I live in the UK and I still maintain my roots by cooking my Guyanese food and wowing my British and Jamaican guest with our food especially our Chow- mein and fry rice. Will be trying out lots from yr site that I am not so good at and can’t remember how you go about it . So thank you once again

  • I am also from Guyana ,I came when I was 21 I am 54 now married to American I hardley cook my food ,only when my family visits , we cook chicken curry ,chowmin , dall and rice also dall porie , I will be trying your salara .I saw other recipes but yours is a bit different , will let you know the result .thanks

Leave a Comment