Description
A delightful coconut-flavored cake roll featuring a light sponge and creamy whipped filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut (for batter)
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/2 cup unsweetened shredded coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 15×10-inch jelly roll pan with grease and parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and 1/2 cup shredded coconut.
- In another bowl, whisk together milk, vegetable oil, eggs, vanilla extract, and coconut extract.
- Pour the wet ingredients into the dry ingredients and stir until smooth.
- Bake the mixture for 12 to 15 minutes until golden and springy to touch.
- Dust a clean towel with powdered sugar, invert the cake onto it, peel off parchment, and roll the cake in the towel.
- Allow the cake to cool completely.
- In a cold bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread whipped cream, and reroll without the towel.
- Garnish with shredded coconut and refrigerate for at least 1 hour before serving.
Notes
For added flavor, include chopped toasted nuts or fruit in the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg