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To make a Coconut Almond Swiss Roll Cake, you need just a few key ingredients. First, gather 4 large eggs. You will separate the whites from the yolks. Next, you need 1 cup of granulated sugar, divided into two parts. This sugar adds sweetness and helps the cake rise.

Coconut Almond Swiss Roll Cake

Discover how to create a stunning Coconut Almond Swiss Roll Cake that combines rich coconut and almond flavors in a delightful dessert. This easy-to-follow recipe guides you through selecting the best ingredients, preparing the cake, and choosing creative fillings. Whether you want to impress guests or treat yourself, this cake is a delicious choice. Click to explore the full recipe and elevate your baking skills today!
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Ingredients
  

4 large eggs, separated

1 cup granulated sugar, divided

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 cup unsweetened cocoa powder

1/4 cup coconut milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup shredded coconut

1/2 cup slivered almonds

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

    Prepare the Cake Batter:

      - In a large bowl, whisk the egg yolks and 3/4 cup of granulated sugar until pale and creamy.

        - Sift together the flour, baking powder, and cocoa powder. Gradually add the dry mixture to the egg mixture, followed by the coconut milk, vanilla extract, and almond extract. Mix until smooth and well combined.

          Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.

            Combine Mixtures: Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture. Stir in the shredded coconut and slivered almonds.

              Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 15-20 minutes or until the cake springs back when lightly pressed.

                Roll the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up with the towel from the short end to form a log. Let it cool completely in this roll.

                  Fill the Cake: Once cooled, gently unroll the cake. Spread a layer of whipped cream or your favorite frosting on the inside, then re-roll the cake without the towel.

                    Chill and Serve: Once rolled, place the cake seam-side down on a serving platter. Chill in the refrigerator for at least 30 minutes before serving.

                      Dust and Slice: Just before serving, dust the top with powdered sugar and slice into rounds.

                        Prep Time: 20 mins | Total Time: 1 hr | Servings: 8-10