Description
A delightful recipe for a Tropical Pandan Coconut Swiss Roll, featuring a light and fluffy cake filled with whipped cream and shredded coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup coconut milk
- 1/4 cup pandan juice (or pandan extract)
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- For the filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- For garnish:
- Toasted shredded coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick and pale, about 5-7 minutes.
- Gently fold in the coconut milk, pandan juice, and vanilla extract until combined.
- Gradually sift the flour mixture over the egg mixture and fold gently until just combined, being careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the shredded coconut on top.
- Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one end, roll the cake up tightly with the towel inside. Let it cool completely in the rolled position, about 30 minutes.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the shredded coconut.
- Once the cake is cool, unroll it carefully and spread the whipped cream mixture evenly over the surface.
- Roll the cake back up without the towel, and place it seam-side down on a serving platter.
- Chill the Swiss roll in the refrigerator for at least 1 hour before slicing. For an extra touch, sprinkle toasted shredded coconut on top before serving.
Notes
- For a chocolate twist, add 1/4 cup cocoa powder to the flour mixture.
- You can substitute the pandan juice with matcha powder for a green tea flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Keywords: Tropical Pandan Coconut Swiss Roll, Swiss Roll, Coconut Dessert