Coconut Roll Cake Recipe

Ingredients:

• 6 eggs
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup coconut milk
• 1 cup shredded coconut
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 375°F.
2. Grease a 10 x 15-inch baking sheet with cooking spray and line it with parchment paper.
3. In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
4. In a large bowl, beat the eggs with an electric mixer until they are light and fluffy, about 2 minutes.
5. Add the sugar and vanilla extract and beat for another 2 minutes.
6. Gradually add the flour mixture to the egg mixture, beating after each addition.
7. Add the coconut milk and shredded coconut and mix until just combined.
8. Pour the batter into the prepared baking sheet and spread it out evenly with a spatula.
9. Bake for 10-12 minutes or until the edges are lightly browned and the cake springs back when touched.
10. Remove the cake from the oven and allow it to cool for a few minutes before removing it from the pan and placing it on a wire rack to cool completely.
11. Dust with powdered sugar and roll up the cake tightly. Slice and serve.

Verdict:

This coconut roll cake is the perfect blend of fluffy cake and tropical coconut flavor. The shredded coconut adds a nice texture to the cake and the powdered sugar gives it a sweet finish. It’s great for dessert or even as a breakfast treat.

Serving suggestions:

Serve the coconut roll cake as a dessert with a scoop of vanilla ice cream or as a morning treat with a cup of coffee or tea.