Coconut Cake Roll

by XPanda_

4.6 (1)

Favorite

9

Difficulty

Easy

Time

30m

Serving

3

There is a pack of Hainan coconut flakes from someone at home. I haven’t eaten it. So I want to say that it’s good for making cakes. The coconut flavour cake must be good. The effect is really great. The original egg flavour adds a strong coconut flavour. The slushy coconut shreds have a very good taste~

Ingredients

Coconut Cake Roll

1. Separate egg whites and yolks

2. Add 10g sugar, water, oil to egg yolk

3. Use a food processor to grind the coconut flakes into powder, add the egg yolk liquid, sift into the low-gluten flour, and mix well

4. Egg white with white vinegar, add 40g sugar, and beat

5. Stir the whipped egg whites into the egg yolk paste

6. Pour into the baking dish

7. Bake at 160 degrees for 20 minutes

8. Bake upside down, remove the tin foil

9. Roll up the cake and slice it after setting for an hour

Tips:
You can also replace the coconut flakes with shredded coconut, the refrigerated eggs are easier to beat

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