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Delightful Coconut Almond Roulade for Celebrations

Festive Coconut Almond Roulade made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 large eggs
  • 100 g granulated sugar
  • 100 g almond flour
  • 50 g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 50 ml coconut milk
  • 50 g shredded coconut
  • 200 ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh fruit e.g., berries, kiwi

Method
 

  1. Preheat the oven to 180°C (350°F) and prepare a baking sheet.
  2. Whisk eggs and sugar until pale and fluffy.
  3. Sift together the almond flour, all-purpose flour, baking powder, and salt.
  4. Gently fold dry ingredients into the egg mixture, followed by coconut milk.
  5. Spread the batter evenly on the prepared baking sheet.
  6. Bake for 12-15 minutes, until lightly golden.
  7. Prepare a clean kitchen cloth dusted with powdered sugar.
  8. Turn the cake out onto the sugar-dusted cloth and peel off the parchment.
  9. Roll the cake tightly in the cloth and let cool.
  10. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  11. Unroll the cooled cake and spread with whipped cream and shredded coconut.
  12. Re-roll the cake tightly without the cloth and refrigerate for at least an hour.
  13. Slice and serve garnished with fresh fruit.

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