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Coconut "croute à thé"

Name: Coconut "croute à thé"
Prep time: 22 min
Cook time: 30 min
Total time: 52 min
Yield: 1 piece
Cuisine: French
Ingredients: 200 g coconut sweetcrust pastry; 130 g icing sugar; 130 g dessicated coconut; 60 g egg white; 1 tablespoon icing sugar

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.

36 K 5/5 (1 reviews)524447

Duration

55 min.

Difficulty

Easy

Last modified on: August 29^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 1 piece, you will need:

1 200 g coconut sweetcrust pastry
2 130 g icing sugar
3 130 g dessicated coconut
4 60 g egg white
5 1 tablespoon icing sugar (optional)
Total weight: 520 grams

Times for this recipe

Preparation

25 min.

Cooking

30 min.

All in all

55 min.

Preparation 25 min.

Cooking 30 min.

When should you start or finish this recipe?

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 200 g 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.

Stage 2 - ⌛ 3 min.

Preheat the oven to 390°F (200°C).

Put 130 g icing sugar and 130 g dessicated coconut in a large bowl and mix with a whisk.

Stage 3 - ⌛ 2 min.

Add 60 g 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	Carbohydrates	Fats	Calories	Energy
Per 100 g	27 g RDI=42 %	224 g RDI=85 %	122 g RDI=167 %	307 kcal RDI=15 %	1,287 kJ RDI=15 %
Whole recipe	143 g RDI=220 %	1,165 g RDI=440 %	634 g RDI=869 %	1,597 kcal RDI=80 %	6,690 kJ RDI=80 %