Gecchele Summer Cake with Coconut Cream - 350g

Ingredients of Summer Cake with Coconut Cream: coconut cream 30% (sugar, water, glucose syrup, coconut milk powder 5%, modified starch, natural flavors, acidity regulator: E510, stabilizer: E460, preservative: E202), wheat flour, sugar, eggs, sunflower oil, vegetable margarine (palm fat, sunflower oil, water, emulsifiers: E471, salt, flavors), water, wheat starch, glucose syrup, emulsifiers: E471, raising agents: E450, E500, skimmed milk powder, milk proteins, salt, anhydrous butter, natural flavors. May contain traces of nuts, mustard, and soy.

We always do our best to provide you with accurate and up-to-date information, but we still recommend that you check the product label before consuming it, especially if you have allergies or intolerances. Any changes by the manufacturer are beyond our control.

Nutritional values	Per 100 g
Energy	1568 kJ / 373 kcal
Fats	14 g
of which saturates	4.5 g
Carbohydrates	57 g
of which sugars	28 g
Fibre	0.8 g
Protein	4.4 g
Salt	0.52 g

We always do our best to provide you with accurate and up-to-date information, but we still recommend checking the product label before consuming it. Any variations from the manufacturer are beyond our control.

Coconut cream brings soft sweetness and a clear creamy texture. It pairs well with Italian drinks and desserts that add roasted notes, fresh acidity or light bubbles.

• Cappuccino The milk foam softens the coconut cream, while the coffee adds a roasted note. A 150-180 ml cup works well with one slice.
• Prosecco DOC Extra Dry Its light bubbles and fresh acidity balance the sweetness of the coconut cream. Serve it chilled at 6-8 °C.
• Sicilian almond granita Served cold, it adds a fresh nutty note without covering the coconut. Two or three spoonfuls are enough with one slice.

Serve the cake at room temperature, around 18-20 °C, so the cream stays soft. Cut it with a smooth-bladed knife to keep the slices neat.