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The coconut almond dessert shines with its key ingredients. The main stars include eggs, sugar, flour, and coconut. Each of these ingredients plays a big role.

Coconut Almond Swiss Roll Cake 

Impress your friends with a stunning Coconut Almond Swiss Roll Cake that blends rich flavors and delightful textures! This easy-to-follow guide shares essential ingredients, baking tips, and creative variations to help both beginners and pros create a masterpiece. From the perfect roll technique to delicious filling ideas, you’ll find everything you need. Click through to explore the full recipe and start your baking adventure today!
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Ingredients
  

4 large eggs

¾ cup granulated sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

½ cup shredded coconut

¼ cup almond meal

½ cup heavy cream

3 tablespoons powdered sugar

½ teaspoon almond extract

Toasted almond slices 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 and lightly grease it.

    Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes, or until the mixture doubles in volume and forms a thick ribbon when the beaters are lifted.

      Incorporate Dry Ingredients: Sift the flour, baking powder, and salt into the egg mixture. Gently fold the sifted ingredients into the egg mixture using a rubber spatula. Be careful not to deflate the batter.

        Add Coconut and Almond: Fold in the shredded coconut and almond meal until evenly distributed.

          Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 10-12 minutes, or just until the cake springs back when lightly touched.

            Roll the Cake: As soon as it comes out of the oven, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up tightly in the towel. Let it cool completely while rolled.

              Prepare the Filling: In a mixing bowl, beat the heavy cream, powdered sugar, and almond extract together until soft peaks form.

                Unroll and Fill: Once the cake is completely cooled, gently unroll it. Spread the whipped cream mixture evenly over the surface, leaving a small border around the edges.

                  Re-roll the Cake: Carefully roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

                    Serve: Before serving, unwrap the cake and place it seam-side down on a serving platter. Sift extra powdered sugar over the top for decoration and garnish with toasted almond slices.

                      Prep Time: 20 minutes | Total Time: 2 hours | Servings: 8-10 slices