Holiday Toasted Coconut & Almond Roulade
A festive dessert featuring a light sponge cake filled with coconut and almond cream, rolled and decorated.
Ingredients
- 4.0 large eggs
- 0.5 cup granulated sugar
- 0.75 cup all-purpose flour
- 1.0 tsp baking powder
- 0.0 pinch salt
- 0.5 cup ground almonds
- 1.0 tsp vanilla extract
- 0.75 cup heavy cream
- 1.0 cup toasted coconut flakes
- 0.5 cup almond butter
- 2.0 tbsp powdered sugar
- 0.5 cup toasted coconut flakes
- 0.25 cup slivered almonds
- 0.0 optional fresh mint leaves
Instructions
- Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper, leaving some overhang for easy lifting.
- In a large bowl, whisk the eggs and granulated sugar together until thick and pale, about 5-7 minutes using an electric mixer. The mixture should fall in ribbons when lifted.
- Gently fold in the sifted flour, baking powder, salt, ground almonds, and vanilla extract until combined. Be careful not to deflate the mixture.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Once baked, immediately run a knife around the edges, and invert the sponge onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- While the sponge is still warm, carefully roll it up with the kitchen towel inside, starting from one of the short ends. Allow it to cool completely in this rolled position.
- In a bowl, whip the heavy cream until soft peaks form. Gently fold in the toasted coconut flakes, almond butter, and powdered sugar if using. Make sure not to over-mix.
- Unroll the cooled sponge cake carefully. Spread the coconut-almond cream mixture evenly over the cake, leaving about an inch at the edges.
- Roll the cake back up, this time without the towel, ensuring that the filling stays inside. Transfer to a serving platter seam-side down.
- To finish, sprinkle the top with extra toasted coconut flakes and slivered almonds. Refrigerate for at least 30 minutes to set.
- Just before serving, garnish with fresh mint leaves if desired. Slice the roulade into rounds and serve on individual plates or a beautiful platter.
Notes
Refrigerate for at least 30 minutes after decorating for best results.