Coconut "croute à thé"
Here's a coconut version of the classic French "croute à thé" cake. The double coconut flavour comes from the sweetcrust pastry as well as the filling.
15K 1 5
Last modified on: August 29th 2021
Keywords for this recipe:For 1 pieces, you will need:
- 1
teaspoon Coconut sweetcrust pastry - 2
2⁄3 cup icing sugar - 3
2⁄3 cup dessicated coconut - 4
1⁄3 cup egg white - 5 1 tablespoon icing sugar (optional)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 30 min. | 52 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Roll out teaspoon Coconut sweetcrust pastry and line your chosen tin or mould ( rectangular here).
Leave the spare pastry overhanging the edges and put to wait in the fridge.
Leave the spare pastry overhanging the edges and put to wait in the fridge.
Stage 2 - 3 min.
Preheat the oven to 390°F (200°C).
Put 2⁄3 cup icing sugar and 2⁄3 cup dessicated coconut in a large bowl and mix with a whisk.
Put 2⁄3 cup icing sugar and 2⁄3 cup dessicated coconut in a large bowl and mix with a whisk.
Stage 3 - 2 min.
Add 1⁄3 cup egg white and mix with a spoon. The mixture should be fairly thick.
Stage 4 - 2 min.
Take the pastry case out of the fridge and trim around the edge.
Stage 5 - 1 min.
Prick all over the base with a fork or pastry pricker.
Stage 6 - 4 min.
Fill with a thick layer of the coconut mixture, ensuring it is even and level.
Stage 7 - 30 min.
Bake for about 30 minutes.
Stage 8
Leave to cool on a wire rack. Finish the cold cake with a dusting of icing sugar.
Remarks
The quantity of egg white is fairly flexible: feel free to add a little more or a little less to give the right texture to the filling mixture.
Keeping
1 or 2 days in a cake tin or box.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 822 Kcal or 3,442 Kj | 21 gr | 251 gr | 56 gr |
| 41 % | 8 % | 24 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 158 Kcal or 662 Kj | 4 gr | 48 gr | 11 gr |
| 8 % | 2 % | 5 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 822 Kcal or 3,442 Kj | 21 gr | 251 gr | 56 gr |
| 41 % | 8 % | 24 % | 9 % |
How much will it cost?
- For 1 pieces : 1.97 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Coconut sweetcrust pastry: You can get more informations, or check-out other recipes which use it, for example: |
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Arizona cupcakes, Brioche royale, Almond cream or frangipane, Oat financiers for Louise, ... All |
 | Dessicated coconut: You can check-out other recipes which use it, like for example: Coconut sweetcrust pastry, Coconut tuiles, Coconut pyramids, Coconut paste, ... All |
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Piped petits-fours, Pistachio "Financiers", Almond dacquoise, Italian Meringue, Almond tuiles, ... All |
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