Coconut Cream Roll Recipe

Name: Coconut Cream Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None medium eggs, separated; 1 tsp vanilla essence; 1 cup sugar; 1/2 cup all-purpose flour; 5 tbsp custard powder; 1/2 tsp baking powder; 1/3 cup almonds; 1 1/2 tsp gelatin powder; 7 oz coconut flakes; 3/4 cup sour cream; 1 cup whipping cream

Servings: persons

3 None medium eggs, separated
1 tsp vanilla essence
1 cup sugar
1/2 cup all-purpose flour
5 tbsp custard powder
1/2 tsp baking powder
1/3 cup almonds
1 1/2 tsp gelatin powder
7 oz coconut flakes
3/4 cup sour cream
1 cup whipping cream

1
Preheat the oven to 425u00b0F. Whisk the egg whites until stiff then, while still beating, slowly add the vanilla essence, a pinch of salt and 1/3 cup sugar. Stir in the egg yolks one at a time then fold in the flour, custard powder and baking powder. Transfer to a 12 x 15 inch baking tray lined with parchment paper and bake for 8-10 minutes.
2
Sprinkle a clean kitchen towel with sugar then remove the sponge from the oven and immediately turn it out onto the prepared towel. Remove the parchment paper then roll up from the long edge and allow to cool.
3
Heat 2 tbsp sugar in a small frying pan, stir in the almonds and caramelize until golden. Spread out onto a baking sheet lined with parchment paper, allow to cool then chop. Soak the gelatin powder according to package instructions.
4
In a bowl, mix remaining sugar, 5 oz of coconut flakes, sour cream and the soaked gelatin. Beat the cream until stiff, then fold into the sour cream mixture. Carefully fold in the chopped almond brittle.
5
Unroll the sponge, spread 3/4 of the cream mixture over it, then re-roll and refrigerate for 1 hour. After 1 hour, remove from the fridge, cover with the remaining cream and sprinkle with the remaining coconut flakes.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 None medium eggs, separated, 1 tsp vanilla essence, 1 cup sugar, 1/2 cup all-purpose flour, and more.

Yes, Coconut Cream Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Roll

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