Like coconut taste and want a different cake? Try this coconut roll cake recipe, have excellent presentation and is very tasty.
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.
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Coconut roll cake
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
- 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
- Preheat the oven to 180ºC (350ºF).
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
- 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.
- 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).
- 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.
Ingredients
Directions
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