Coconut "croute à thé"


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.
36 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: August 29th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 piece, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 55 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.
Coconut "croute à thé" : Stage 1
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.
Coconut "croute à thé" : Stage 2
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.
Coconut "croute à thé" : Stage 3
Add 60 g egg white and mix with a spoon. The mixture should be fairly thick.

Stage 4 - ⌛ 2 min.
Coconut "croute à thé" : Stage 4
Take the pastry case out of the fridge and trim around the edge.

Stage 5 - ⌛ 1 min.
Coconut "croute à thé" : Stage 5
Prick all over the base with a fork or pastry pricker.

Stage 6 - ⌛ 4 min.
Coconut "croute à thé" : Stage 6
Fill with a thick layer of the coconut mixture, ensuring it is even and level.

Stage 7 - ⌛ 30 min.
Coconut "croute à thé" : Stage 7
Bake for about 30 minutes.

Stage 8
Coconut "croute à thé" : 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 recipe140 RDI=60 %1,170 RDI=110 %630 RDI=100 %1,600 RDI=80 %6,690 RDI: 80 %
Per 100 g30 RDI=10 %220 RDI=20 %120 RDI=20 %310 RDI=20 %1,290 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk, egg
How much will it cost?
  • For 1 piece : 2.00 €

Change currency:

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
Coconut sweetcrust pastry

You can get more informations, or check-out other recipes which use it, for example:

Dessicated coconut
Dessicated coconut

Like these other recipes: Coconut tuiles, Coconut sweetcrust pastry, Coconut pyramids, Coconut paste, ... See them all 4

Egg white
Egg white

Like these other recipes: Chocolate mousse, Croute à thé, Eton mess, Nougat, Butter cream, ... See them all 54

Other recipes you may also like
Winemaker's toast
Winemaker's toast
These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.
March 11th 2012116 K5 1 hour 20 min.
Light herb sauce
Light herb sauce
This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
May 20th 2015107 K4 8 min.
Salmon and Spinach Gratin
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
January 27th 201680 K4.3 50 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011304 K4.7 55 min.
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).
August 15th 2010247 K5 2 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page