Coconut Almond Swiss Roll Cake

Impress your friends and family with the Coconut Almond Swiss Roll Cake, an easy yet stunning dessert that combines rich coconut and nutty almond flavors into a light, fluffy roll. Perfect for bakers of all levels, this recipe walks you through simple steps and offers tips for delicious fillings and decorations. Ready to create a showstopper? Click through to discover the full Coconut Almond Swiss Roll Cake recipe and start baking today!

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Ingredients

4 large eggs

¾ cup granulated sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 tablespoon unsweetened cocoa powder

⅓ cup shredded sweetened coconut

⅓ cup finely chopped almonds

1 cup coconut whipped cream (store-bought or homemade)

2 tablespoons powdered sugar (for sweetening the whipped cream)

Toasted coconut flakes for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

Prepare the Batter: In a large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5 minutes. Stir in the vanilla extract.

Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, salt, and cocoa powder until well mixed.

Fold Ingredients: Gradually add the dry mixture to the egg mixture, folding gently until just combined. Be careful not to overmix.

Add Coconut and Almonds: Gently fold in the shredded coconut and chopped almonds into the batter.

Bake the Cake: Spread the batter evenly onto the prepared jelly roll pan, ensuring it reaches the corners. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.

Cool the Cake: Remove from the oven and immediately run a knife around the edges to loosen it. Invert the cake onto a clean kitchen towel dusted lightly with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel, starting from one short side. Allow it to cool completely in the rolled position.

Prepare the Whipped Cream: While the cake is cooling, blend the coconut whipped cream with powdered sugar until it reaches a soft, fluffy consistency.

Unroll and Fill: Once the cake has cooled, unroll it gently. Spread the coconut whipped cream evenly over the surface, leaving a small border around the edges.

Roll the Cake: Starting from one end, tightly roll the cake back up (without the towel). Place seam-side down on a serving platter.

Chill and Serve: Refrigerate the Swiss roll for at least 30 minutes to firm up before slicing.

- Presentation Tips: Slice the Swiss roll into thick pieces and sprinkle toasted coconut flakes on top. For an extra touch, drizzle a bit of melted chocolate over the slices before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices