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.

Additional information

Difficulty

Basic

Category

Pastry & Bakery

Yield

One 4” x 14” Loaf

Description

1Scale or Measuring Cups
1Electric Stand Mixer with Bowl and Whip Attachments
14" x 14" Loaf Pan
1Can Pan Spray
1Small Bowl
1Plastic Spatula
1Oven
GramsOunces Volume
Itaberco Pronto Crème Brulee (PS-404)366g13oz2 1/3 cups
Heavy Cream145g5oz2/3 cup
Egg Whites196g7oz3/4cup + 1 Tbsp
Coconut, Dry Shredded Unsweetened145g5oz1 3/4 cups
Itaberco Lemon Compound (CP-540)43g1.5oz3 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.

buon appetito!