Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream (for whipping)
- 1/4 cup powdered sugar
- 4 oz cream cheese or mascarpone (optional, for richness)
- 1 cup shredded coconut (plus more for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until pale and fluffy.
- Gently fold in flour, baking powder, salt, and vanilla extract until just combined.
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.
- While still warm, roll the cake in a clean kitchen towel dusted with powdered sugar. Let cool completely.
- Whip heavy cream with powdered sugar (and cream cheese if using) until soft peaks form. Fold in 1/2 cup shredded coconut.
- Unroll the cooled cake, spread the coconut cream evenly over it, and roll it back up tightly.
- Frost the outside with remaining whipped cream and sprinkle generously with shredded coconut.
- Chill for at least 30 minutes before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Add almond extract or pineapple for variation.
- Tastes even better the next day after chilling.
- Use unsweetened coconut to control sweetness.
- For a dairy-free version, use coconut cream and vegan cream cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 17g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg