Additional information
| Difficulty | Basic |
|---|---|
| Category | Pastry & Bakery |
| Yield | One 4” x 14” Loaf |
Coconut Tea Cake
Pastry & Bakery
Use our Pronto Crème Brûlée mix to make a moist coconut tea cake in three easy steps. This recipe variation is a staff and customer favorite that is gluten-free while maintaining classic cake crumb structure.
Description
| 1 | Scale or Measuring Cups |
| 1 | Electric Stand Mixer with Bowl and Whip Attachments |
| 1 | 4"x14" Loaf Pan |
| 1 | Can Pan Spray |
| 1 | Samll Bowl |
| 1 | Plastic Spatula |
| 1 | Oven |
| Grams | Ounces | Volume | |
| Itaberco Pronto Crème Brulee (PS-404) | 366g | 13oz | 2 1/3 cups |
| Heavy Cream | 145g | 5oz | 2/3 cup |
| Egg Whites | 196g | 7oz | 3/4 cup + 1 Tbsp |
| Coconut, Dry Shredded Unsweetened | 145g | 5oz | 1 3/4 cups |
1
Preheat your oven to 325 °F, and spray your loaf pan well with pan spray.
2
Weigh your cream, Itaberco Pronto Crème Brulee (PS-404), and egg whites in your mixing bowl.
3
Weigh your coconut in a small bowl and set aside.
4
Place the mixing bowl on the electric mixer with the whip attachment and whip on low speed until the ingredients are incorporated; then, increase speed to high and whip until fluffy and
light in color, about 2 minutes.
5
Fold in the coconut with your plastic spatula, and pour batter evenly into your loaf pan.
6
Bake for 1 Hour, until cracking on top and golden brown. Check with a toothpick for doneness(it should come out clean). Cool completely before removing from pan and serving.
