Baker s Coconut Display, 14 Ounce, 10 per case

Made with a pinch of salt, the Baker s Sweetened Coconut Flakes will enhance the flavor of any dessert. These grated flakes can be used in the preparation of snowballs, pie, cakes, bars, marshmallows, ice cream, cookies, macaroons, muffins, and truffles.

Uses

Baking: Fold into cake batter, brownie bars, muffin dough, and cookie recipes for coconut flavor and moisture throughout the crumb.
Pie and tart topping: Sprinkle over coconut cream pie, fruit tarts, and custard pies for a classic toasted or raw coconut finish.
Candy and confection making: Use in snowballs, truffles, and marshmallow rolls where sweetened coconut adheres and coats evenly.
Ice cream and frozen dessert garnish: Top sundaes, ice cream cakes, and frozen yogurts with flakes that stay light and chewy when cold.
Macaroons: Form the base of traditional macaroons where the moist, sweetened texture binds without added syrup.

Who Would Benefit

• Bakeries and patisseries running high volume dessert production
• Restaurant kitchens that need a ready to use coconut topping for pies and cakes
• Diners and cafes adding coconut garnishes to ice cream and sundae menus
• Caterers preparing bulk dessert trays and party platters
• Candy makers producing coconut snowballs, truffles, and macaroons

Product Highlights

• Sweetened with a pinch of salt for balanced coconut flavor
• Light and moist grated flake texture that blends and coats easily
• Ready to use with no additional shredding or sweetening required
• 14 ounce per pack, 10 packs per case for steady kitchen supply

Applications

Baker’s Sweetened Coconut Flakes work as both a recipe ingredient and a finishing garnish. In cake and muffin batters, the flakes distribute evenly and retain moisture during baking. For pies, they can be pressed into a crust layer, folded into custard filling, or piled on top and toasted under a broiler. Candy applications benefit from the pre sweetened coating quality; the flakes stick to marshmallow and truffle centers without extra adhesive. On ice cream and frozen desserts, the light texture means the coconut does not harden into an unpleasant crunch when chilled.

Preparation & Use

Open the pack and measure directly into recipes. For toasted coconut, spread flakes on a sheet pan and bake at 350 °F for 5 to 8 minutes, stirring once, until golden. Store unused portions in a sealed bag or container at room temperature. Each 14 ounce pack yields approximately 5 cups of loosely packed flakes.