Coconut roll cake

Like coconut taste and want a different cake? Try this coconut roll cake recipe, have excellent presentation and is very tasty.

Coconut roll cake on a rectangular plate

Coconut roll cake on a rectangular plate

INGREDIENTS FOR COCONUT ROLL CAKE

Here you'll find all the ingredients needed to make this recipe:

Grated coconut
Eggs
Granulated sugar
Milk
Honey
Baking powder
Margarine
All-purpose flour
Vanilla extract

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE COCONUT ROLL CAKE

Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Beat the egg yolks together with the sugar until a creamy mixture. Add the softened margarine, milk, coconut, vanilla extract, honey and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with butter and parchment paper and spread the dough over the top with the help of a spatula. Bake for about 15 minutes. When the cake is cooked, remove from oven and sprinkle the cake with sugar. Put a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other (remove the towel as you rolling). Put the roll cake on a rectangular plate, garnish with grated coconut and serve.

Coconut roll cake

Coconut roll cake on a rectangular plate

Like coconut taste and want a different cake? Try this coconut roll cake recipe, have excellent presentation and is very tasty.

5.00 from 1 reviews


    Category:Breakfast, Cakes, Desserts, Recipes
    Cuisine:
    Difficulty:
    Servings: 12 slices
    Prep Time:25 m
    Cook Time:15 m
    Total Time:40 m

    Ingredients

    • 50 grams (1 3/4 ounces) grated coconut
    • 4 eggs
    • 100 grams (1/2 cup) granulated sugar
    • 100 ml (1/2 cup) milk
    • 1 tablespoon honey
    • 1 teaspoon baking powder
    • 50 grams (1/4 cup) softened margarine
    • 75 grams (1/2 cup) all-purpose flour
    • 1 teaspoon vanilla extract
    • Sugar for dusting

    Directions

    1. Preheat the oven to 180ºC (350ºF).
    2. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
    3. In an electric mixer, beat on medium speed the egg yolks together with the sugar until a creamy mixture. Add the softened margarine, milk, coconut, vanilla extract, honey and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
    4. Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with butter and parchment paper and spread the dough over the top with the help of a spatula. Bake for about 15 minutes until slightly golden (the time depends on the oven).
    5. When the cake is cooked, remove from oven and sprinkle the cake with sugar. Put a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other (remove the towel as you rolling).
    6. Put the roll cake on a rectangular plate, garnish with grated coconut and serve.
    Coconut roll cake
    Nutrition facts
    Serves 12 slices
    Per Serving:
    % DAILY VALUE
    Calories 131
    Total Fat 6.5 g(10%)
    Saturated Fat 2.5 g(12%)
    Cholesterol 55 mg(18%)
    Sodium 65 mg(3%)
    Total Carbohydrate 16 g(5%)
    Protein 3 g
     

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