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The Coconut Almond Swiss Roll Cake uses simple, tasty ingredients. You will need four large eggs, a cup of sugar, and one teaspoon of vanilla. These form the base of the cake.

Coconut Almond Swiss Roll Cake

Impress your friends and family with a stunning Coconut Almond Swiss Roll Cake that's easy to make and absolutely delightful! This recipe features the perfect blend of rich coconut and nutty almond flavors, making it a showstopper for any occasion. Follow our simple step-by-step guide to create this beautiful dessert, complete with customization tips. Click through now to explore how to bake and present this delicious treat that will wow every guest!
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Ingredients
  

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup unsweetened shredded coconut

1/4 cup almond flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

1/2 cup heavy cream

2 tablespoons powdered sugar

1/4 cup flaked almonds, toasted

Shredded coconut for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing for some overhang on the sides.

    Prepare the Egg Mixture: In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until fluffy and pale, about 5-7 minutes. Add the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture, being careful not to deflate the eggs.

        Incorporate Coconut and Milk: Gently fold in the shredded coconut and pour in the milk, stirring until just combined.

          Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.

            Cool and Roll: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly with the towel while it’s still warm. Let it cool completely in the rolled position.

              Prepare the Filling: In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Unroll the cooled cake gently and spread the whipped cream evenly over the surface, leaving a small border around the edges. Sprinkle the toasted almonds on top of the cream.

                Roll the Cake Back Up: Carefully re-roll the cake without the towel, ensuring it’s tight. Place it seam side down on a serving platter.

                  Garnish: Dust the top with additional powdered sugar and a generous sprinkle of shredded coconut for an exotic touch. Slice the roll into 1-inch thick pieces for serving.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 8-10