Coconut Cake Roll
Ingredients:
For the Cake:
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup coconut milk
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Filling:
1 cup shredded coconut
1 1/2 cups whipped cream (or whipped coconut cream for a dairy-free option)
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs until light and fluffy. Add sugar and continue beating until well combined.
Stir in the vanilla extract and coconut milk.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes or until the cake is set and lightly golden.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper and roll the cake tightly with the towel, starting from the shorter side.
Allow the rolled cake to cool completely.
For the filling, mix shredded coconut, whipped cream, powdered sugar, and vanilla extract in a bowl.
Carefully unroll the cooled cake and spread the coconut filling evenly over the surface.
Roll the cake back up, without the towel this time. Place it seam-side down on a serving platter.
Optionally, dust the top of the cake roll with powdered sugar or sprinkle with additional shredded coconut.
Chill in the refrigerator for at least an hour before serving.