📝 About This Recipe
Salara is a beloved Guyanese classic, instantly recognizable by its striking spiral of bright red, sweet coconut filling encased in a soft, buttery brioche-style bread. Often referred to as 'Red Cake' or 'Coconut Roll,' this snack is a staple in Guyanese bakeries and homes, offering a perfect balance of tropical sweetness and warm spice. Its tender crumb and juicy, aromatic center make it an irresistible treat that embodies the soulful flavors of Caribbean street food.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 2 1/4 teaspoons Instant yeast (one standard packet)
- 1/4 cup Granulated sugar
- 1 cup Whole milk (warmed to 110°F)
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 Egg (large, at room temperature)
- 1/2 teaspoon Salt
- 1 teaspoon Pure vanilla extract
The Vibrant Coconut Filling
- 3 cups Grated coconut (freshly grated is best, or unsweetened desiccated)
- 1 cup Brown sugar (packed)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1-2 teaspoons Red food coloring (liquid or gel for that signature look)
- 1/2 teaspoon Almond extract (optional but authentic)
- 2 tablespoons Water (to help dissolve the sugar and color)
The Finish
- 2 tablespoons Unsalted butter (melted, for brushing after baking)
- 1 tablespoon Simple syrup (optional, for a glossy shine)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the instant yeast. Let it sit for 5-8 minutes until it becomes frothy.
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2
Add the remaining sugar, melted butter, egg, vanilla extract, and salt to the yeast mixture. Whisk until well combined.
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3
Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook until a soft, slightly sticky dough forms.
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4
Knead the dough on a floured surface for about 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and bounces back when poked.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling: In a medium bowl, mix the grated coconut, brown sugar, cinnamon, nutmeg, and almond extract.
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7
Mix the red food coloring with 2 tablespoons of water and pour it over the coconut mixture. Stir thoroughly until the coconut is evenly dyed a vibrant, deep red.
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8
Punch down the risen dough and divide it into two equal portions. On a floured surface, roll one portion into a large rectangle, roughly 1/4 inch thick.
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9
Spread half of the red coconut filling evenly over the dough, leaving a 1-inch border around the edges. Lightly press the filling into the dough with your hands.
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10
Starting from the long side, roll the dough tightly into a log, like a jelly roll. Pinch the seams and ends firmly to seal in the filling. Repeat with the second piece of dough.
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11
Place the rolls on a parchment-lined baking sheet, seam-side down. Cover and let rise for another 30-45 minutes.
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12
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until the crust is a beautiful golden brown.
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13
Immediately upon removing from the oven, brush the hot rolls generously with melted butter. This keeps the crust soft and adds a rich flavor.
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14
Allow the Salara to cool completely on a wire rack before slicing. This is crucial to ensure the filling sets and the bread doesn't squash when cut.
💡 Chef's Tips
For the most authentic texture, use freshly grated coconut; if using desiccated, rehydrate it with a splash of coconut milk first. Ensure your yeast is fresh; if the milk/yeast mixture doesn't foam in Step 1, discard it and start over. Don't be shy with the red food coloring—the contrast between the golden bread and the blood-red center is the hallmark of a true Salara. Pinch the seams very tightly; if the roll opens during baking, the sweet coconut juices will leak out and burn. If the top browns too quickly, tent the rolls loosely with aluminum foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve thick slices alongside a hot cup of Guyanese cocoa tea or a strong black coffee. Pair with a cold glass of Mauby or Ginger Beer for a refreshing afternoon snack. Enjoy a slice slightly warmed with a extra smear of salted butter for a decadent treat. Pack slices for a picnic or road trip; Salara travels well and stays moist for days. Serve as part of a Caribbean brunch spread alongside saltfish and bakes.