Ingredients for one 22cm cake:
cream cheese (such as Philadelphia)
Ingredients for the coconut topping:
Using a stand mixer fitted with a whisk, cream the butter with the sugar until light and fluffy, and add the eggs in a slow drizzle until completely incorporated. Dilute the cream cheese with the milk and add to the bowl with the other ingredients. Remove the bowl from the stand mixer and fold in the Foodservice Mix, dessicated coconut and baking powder. Pour the mixture into a greased tin lined with greaseproof paper.
To make the crumble, pour all the ingredients into the bowl of a stand mixer fitted with a flat beater, and process just long enough to mix the ingredients together. Chill in the refrigerator for 3 – 4 hours, therefore it is recommended to prepare it well in advance.
When cold, grate coarsely using a box grater. Sprinkle evenly over the top of the cake and bake at 175°C for 30 minutes.
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.