Grease and line 9 x 5 in loaf pan with parchment paper. See photo above for parchment paper.
Remove dough from plastic bowl and punch down excess air.
On a lightly floured surface, roll out into a rectangularly shape about the size of a cookie sheet.
Spoon even thinnish layer of fudge filling onto dough. Leave a 1.5 inch border around the edges. Sprinkle with coconut flakes and sea salt.
Roll the dough inward lengthwise, tucking as you go. Make sure it is a snug roll and not loose.
Once rolled take a sharp knife and cut the dough log into two pieces length wise. Rotate the halves upward to expose the filling. Criss cross the halves down the entire length of dough. Pinch the ends together and tuck underneath.
Place pan in a warm draft free place to rise (proof) a second time. (1-2 hrs).
Preheat oven to 375 F (190 C) and bake for 35-45 minutes until center temperature has reached 190 F
Cover babka with aluminum foil halfway through baking to prevent the top from burning.
Once baked set on coming rack for 10 minutes before lifting from pan. Brush with honey and serve!