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The Coconut Almond Swiss Roll Cake shines with its unique blend of flavors. Each ingredient plays a key role in creating this delightful treat.

Coconut Almond Swiss Roll Cake

Indulge your senses with the delicious Coconut Almond Swiss Roll Cake! This delightful dessert combines the tropical flavor of coconut with the warmth of almond in a fluffy rolled cake that will wow your friends and family. With easy-to-follow steps, key ingredients, and fun variations, you’ll create a stunning treat perfect for any occasion. Ready to impress? Click through to explore the full recipe and start baking your new favorite dessert!
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Ingredients
  

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup shredded coconut (sweetened or unsweetened, based on preference)

½ cup almond flour

2 tablespoons coconut oil, melted

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) and line a 10x15 inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy lifting later.

    Prepare Egg Mixture: In a mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer on high speed until the mixture is pale and doubles in size (approximately 5 minutes). Stir in the vanilla extract.

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

        Combine Mixtures: Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. Once combined, fold in the melted coconut oil and shredded coconut until evenly distributed.

          Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.

            Cool and Roll: Once baked, remove the cake from the oven and immediately cover it with a clean kitchen towel. Carefully flip it out onto a clean surface and remove the parchment paper. Allow it to cool for 5 minutes, then gently roll it up with the towel starting from one of the short ends. Let it cool completely while rolled.

              Prepare Filling: In a chilled mixing bowl, beat the heavy cream until it begins to thicken. Gradually add the powdered sugar and almond extract, continuing to whip until soft peaks form.

                Assemble the Cake: Once the cake has cooled completely, carefully unroll it. Spread the whipped cream filling evenly over the surface, then roll it back up without the towel.

                  Chill: Wrap the completed Swiss roll in plastic wrap and refrigerate for at least 1 hour to set.

                    Serve: Before serving, dust with extra powdered sugar and sprinkle shredded coconut on top for garnish. Cut into slices with a sharp knife.

                      Prep Time: 30 minutes | Total Time: 2 hours (including chilling) | Servings: 8-10