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To make a Coconut Almond Swiss Roll Cake, you need simple yet flavorful ingredients. Let’s break them down.

Coconut Almond Swiss Roll Cake 

Indulge in the delightful Coconut Almond Swiss Roll Cake with this easy recipe that will wow your family and friends! This fluffy cake combines the rich flavors of coconut and almond for a stunning dessert perfect for any occasion. Discover essential tips, ingredients, and step-by-step instructions to create a delicious filling and beautiful presentation. Click through to explore the full recipe and start your baking adventure today!
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Ingredients
  

4 large eggs, separated

1 cup granulated sugar

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

1/3 cup coconut milk

1 tsp vanilla extract

1/2 cup shredded coconut

1/2 cup almond flour

1 cup heavy cream

2 tbsp powdered sugar

1/2 tsp almond extract

Toasted coconut flakes, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving some overhang on the sides. This will help you roll the cake easily later.

    Prepare the Batter: In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and fluffy. Gradually add in the coconut milk and vanilla extract, mixing until well combined.

      Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the egg mixture until just combined. Add the almond flour and shredded coconut, mixing until no streaks remain.

        Whip Egg Whites: In a clean, dry bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them. This will help keep the cake light and airy.

          Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it out evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

            Roll the Cake: Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment paper. While still warm, roll the cake up tightly with the towel, starting from the short end. Let it cool completely in this shape.

              Prepare the Filling: In a separate bowl, whip the heavy cream, powdered sugar, and almond extract until stiff peaks form. This will be the filling for your roll.

                Assemble the Swiss Roll: Once the cake has cooled completely, unroll it gently and spread the whipped cream filling evenly across the cake surface. Roll it back up without the towel this time, keeping the seam side down.

                  Chill and Serve: Place the rolled cake seam-side down on a serving platter. Refrigerate for at least 1 hour to firm up. Before serving, dust the top with toasted coconut flakes for a delightful crunch and presentation.

                    Prep Time: 30 minutes | Total Time: 2 hours | Servings: 10