Delightful Coconut Almond Roulade for Celebrations
Festive Coconut Almond Roulade made approachable with clear cues, pantry staples, and flexible swaps.
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
Instructions
- Preheat the oven to 180°C (350°F) and prepare a baking sheet.
- Whisk eggs and sugar until pale and fluffy.
- Sift together the almond flour, all-purpose flour, baking powder, and salt.
- Gently fold dry ingredients into the egg mixture, followed by coconut milk.
- Spread the batter evenly on the prepared baking sheet.
- Bake for 12-15 minutes, until lightly golden.
- Prepare a clean kitchen cloth dusted with powdered sugar.
- Turn the cake out onto the sugar-dusted cloth and peel off the parchment.
- Roll the cake tightly in the cloth and let cool.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Unroll the cooled cake and spread with whipped cream and shredded coconut.
- Re-roll the cake tightly without the cloth and refrigerate for at least an hour.
- Slice and serve garnished with fresh fruit.