This Coconut Cake is probably one of the best cakes you’ll ever make!, It’s supremely light, soft and fluffy, with an intense coconut flavour, coated with a flavourful coconut cream frosting and sprinkled with additional desiccated coconut.
I am sure this cake is going to be a big hit if you give it a try, especially if you are a Raffaello lover, just imagine that delicious explosion of heaven in your mouth!. This is the cake of your dreams! except for the white chocolate and Almonds.
Hope you love this cake as much as we did!. Don’t forget to share your creation with us @MerjanaFun on IG for me so we can share the love.
Coconut Swiss-roll
A delicious sponge swiss roll, stuffed with a delicious coconut cream frosting and topped with strawberries.
Servings: 10
Ingredients
For the cake
- 4 Eggs
- Pinch of Salt
- 60 g Sugar
- 1 tsp Vanilla extract
- 50 g Flour All-Purpose
- 30 g CornFlour
Coconut Cream for the filling/frosting
- 240 ml Whipping cream
- 90 g Sugar
- 1 tsp Vanilla extract
- 55 g Coconut Desiccated
Garnish
- Strawberries Sliced
- Pineapple Sliced
- Coconuts Flakes
Instructions
For the cake
- Preheat oven to 180°C/356°F
- Line a 15-in x 10-in x 1-in baking tray with baking paper, and set aside.
- In a large bowl, whisk/beat the eggs with a pinch of salt and sugar really well, the mixture should be pale, mousse-like and at least tripled in volume, add in vanilla extract, flour and cornflour, fold into the egg mixture using a spatula. Spread batter evenly in prepared pan.
- Bake for 10-12 minutes or until cake springs back when lightly touched, it should be lightly golden. Remove from the oven and loosen the outer edges, turn it out onto a sheet of baking parchment sprinkled with caster sugar to stop it from sticking.
For the filling/frosting
- In a large bowl, add the whipping cream, sugar, vanilla extract and beat together using a hand mixer until the mixture is thick and creamy, add in desiccated coconut and slowly fold using spatula or hand mixer.
Cake roll assembly
- Once the sponge cake is completely cold, spread a layer of frosting evenly over the cake leaving a gap around the edge when you spread so that it doesn’t all ooze out. Add the pineapple slices (optional). Roll it up and spread the remaining frosting on the outside of the swiss roll and sprinkle the remaining coconut on the roll. Garnish with Some strawberries. Serve with the seam side facing down to help keep it tightly rolled. Enjoy!
