Description
A light and airy vanilla sponge cake with shredded coconut, rolled with a luscious whipped coconut cream filling.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsweetened shredded coconut
4 large eggs, room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups heavy whipping cream
1/4 cup powdered sugar (for filling)
Extra powdered sugar for dusting
Instructions
Step 1: Preheat oven to 375°F and line a 10x15 inch jelly roll pan with greased parchment paper.
Step 2: Whisk together flour, sugar, baking powder, salt, and shredded coconut in a bowl.
Step 3: Whip eggs for 5 minutes until thick and pale; stir in milk and extracts.
Step 4: Gently fold the dry ingredients into the wet mixture using a spatula.
Step 5: Pour batter into the pan and bake for 12-15 minutes until the center is set.
Step 6: Immediately flip the cake onto a towel dusted with powdered sugar, remove parchment, and roll the cake with the towel. Cool completely.
Step 7: Whip the heavy cream and powdered sugar until stiff; unroll the cake, spread the cream, and re-roll without the towel.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
