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To make a Coconut Almond Swiss Roll Cake, you need some simple ingredients. The main components are eggs, sugar, and flour. You also need shredded coconut, almond flour, and coconut milk. Each ingredient adds a unique touch.

Coconut Almond Swiss Roll Cake 

Indulge in the delightful experience of making a Coconut Almond Swiss Roll Cake that's both simple and scrumptious! This recipe features a light almond cake filled with rich coconut cream, perfect for any occasion. Discover the essential ingredients, easy mixing steps, and expert tips for achieving that perfect swirl. Ready to impress your guests with this tasty treat? Click through to explore the full recipe and bring this beautiful dessert to life!
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Ingredients
  

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

½ cup shredded coconut

¼ cup almond flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup unsweetened coconut milk

1 cup heavy cream

2 tablespoons powdered sugar

½ teaspoon almond extract

Extra shredded coconut for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, allowing some overhang for easy removal later.

    Prepare the Batter: In a large mixing bowl, whip the eggs and granulated sugar together until pale and fluffy, about 5 minutes. Mix in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, shredded coconut, almond flour, baking powder, and salt.

        Mix Together: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Pour in the coconut milk and gently fold until just combined.

          Bake: Spread the batter evenly into the prepared pan. Bake for about 12-15 minutes or until the top is lightly golden and springs back when touched.

            Roll the Cake: Once done, remove the cake from the oven and let it cool in the pan for about 5 minutes. Carefully run a knife around the edges and invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel, starting from the short end. Allow it to cool completely while rolled.

              Prepare the Filling: In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Stir in the almond extract for flavor.

                Assemble: Once the cake has cooled, unroll it carefully. Spread the whipped cream evenly over the surface and sprinkle extra shredded coconut on top.

                  Roll Back Up: Gently roll the cake back up without the towel. Place it seam side down on a serving platter.

                    Chill and Serve: Refrigerate for at least an hour to let it set. Before serving, dust with a bit more powdered sugar and sprinkle shredded coconut for garnish.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10 slices