Description
A delightful coconut cream swiss roll dessert that is light and fluffy with a creamy coconut filling.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup coconut cream
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut
- 1 tablespoon gelatin (optional, for stability)
- Raffaello chocolates for garnish (optional)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 15×10 inch baking sheet with parchment paper. - Prepare the Cake:
In a bowl, whisk the eggs and sugar together until light and fluffy. Sift in the flour and baking powder, and gently fold to combine. Add in the milk and vanilla extract, mixing until smooth. Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes, or until the cake is set and lightly golden. Remove from the oven and let it cool for 5 minutes before transferring to a damp kitchen towel dusted with powdered sugar. Roll the cake with the towel and let it cool completely. - Prepare the Coconut Cream Filling:
Combine coconut cream, heavy cream, and powdered sugar in a bowl. Beat the mixture until it becomes thick and fluffy. If using gelatin for added stability, dissolve the gelatin with a little warm water and mix into the cream. - Assemble the Swiss Roll:
Unroll the cooled cake carefully. Spread the coconut cream filling evenly over the cake. Re-roll the cake gently without the towel. Frost the outside of the roll with remaining coconut cream and press shredded coconut onto the surface. - Garnish:
Decorate the top with Raffaello chocolates or any preferred garnish. Chill the roll in the refrigerator for at least 1 hour before serving.
Notes
- For an extra coconut flavor, lightly toast the shredded coconut before applying to the cake.
- Ensure the cake is completely cool before applying the filling to prevent it from melting.
- Use a serrated knife to cut clean slices for serving.
- You can substitute coconut cream with coconut milk for a lighter filling.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice