Additional information
| Difficulty | Basic |
|---|---|
| Category | Pastry & Bakery |
| Yield | One 4” x 14” Loaf |
Lemon Coconut Tea Cake
Pastry & Bakery
Made using Itaberco’s Pronto Crème Brûlée and Lemon Compound, this variation on the classic tea cake 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" x 14" Loaf Pan |
| 1 | Can Pan Spray |
| 1 | Small 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 | 3/4cup + 1 Tbsp |
| Coconut, Dry Shredded Unsweetened | 145g | 5oz | 1 3/4 cups |
| Itaberco Lemon Compound (CP-540) | 43g | 1.5oz | 3 Tbsp |
1
Preheat your oven to 325°F, and spray your loaf pan well with pan spray.
2
Weigh your cream, Itabero Pronto Crème Brûlée (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 and the Itaberco Lemon Compound (CP-540) 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.
