Description
A delightful and visually appealing Pink Coconut Swiss Roll Cake that combines the flavors of coconut and a light, fluffy cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Pink food coloring (as desired)
- 1 cup shredded coconut (sweetened or unsweetened)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk together eggs, coconut milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Add pink food coloring to the batter until the desired color is achieved.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- Carefully roll the cake with the parchment paper and let it cool completely.
- Unroll the cake, spread a layer of coconut and whipped cream, then roll it back up.
- Dust with powdered sugar and top with additional shredded coconut before serving.
Notes
- Ensure the cake is completely cool before rolling to prevent cracking.
- Feel free to adjust the amount of coconut and food coloring to your preference.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pink Coconut Swiss Roll Cake, dessert, coconut cake, Swiss roll