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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.
27 K 5/5 (1 reviews)
55 min.
Easy
1 pieces
5 IngredientsLast modified on: August 29th 2021
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)
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 1,170 RDI=110 % | 630 RDI=100 % | 1,600 RDI=80 % | 6,690 RDI: 80 % |
| Per 100 g | 30 RDI=10 % | 220 RDI=20 % | 120 RDI=20 % | 310 RDI=20 % | 1,290 RDI: 20 % |
How much will it cost?
- For 1 pieces : 2.00 €
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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
Like these other recipes: Chocolate madeleines, Pistachio madeleines, Mirlitons of Guipavas, Coconut tuiles, Pistachio "Financiers", ... See them all 60
Dessicated coconut
Like these other recipes: Coconut pyramids, Coconut paste, Coconut sweetcrust pastry, Coconut tuiles, ... See them all 4
Egg white
Like these other recipes: Almond dacquoise, Stuffed prunes, Macarons (the original French macaroons) , Macaronade mixture, Calissons, ... See them all 52
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