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The Coconut Almond Swiss Roll Cake shines because of its key ingredients. Each element adds to the flavor and texture, creating a delightful treat.

Coconut Almond Swiss Roll Cake 

Bake a delicious Coconut Almond Swiss Roll Cake with our easy recipe that combines sweet coconut and nutty almond flavors for a fluffy treat everyone will love. Perfect for family gatherings or tea parties, this delightful dessert features simple ingredients and step-by-step instructions. Get ready to impress your guests with this beautiful cake!
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Ingredients
  

4 large eggs

1 cup granulated sugar

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

¼ cup almond milk

1 teaspoon vanilla extract

1 cup shredded coconut

½ cup sliced almonds

½ cup heavy cream

1 tablespoon powdered sugar

Toasted coconut flakes for garnish

Instructions
 

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

    Mix Egg Base: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale (about 5 minutes). This incorporates air and gives the cake its fluffiness.

      Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures even distribution and removes any clumps.

        Incorporate Ingredients: Gently fold the dry mixture into the egg mixture, being careful not to deflate the batter. Add in the almond milk and vanilla extract, followed by the shredded coconut, folding just until combined.

          Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

            Cool the Cake: Once baked, remove it from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar to prevent sticking. Peel off the parchment paper.

              Roll the Cake: While the cake is still warm, start rolling it up from one short side with the kitchen towel inside. This helps shape the cake. Let it cool completely while rolled.

                Make the Filling: In another bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold in additional shredded coconut if desired.

                  Assemble the Swiss Roll: Once the cake is completely cool, unroll it carefully. Spread the whipped cream filling evenly over the surface and sprinkle sliced almonds on top.

                    Finish Rolling: Roll the cake back up without the towel, starting from the short end again. Be gentle to avoid cracking.

                      Chill and Serve: Place the rolled cake seam-side down on a serving platter. Refrigerate for about 30 minutes to set. Before serving, dust with more powdered sugar and garnished with toasted coconut flakes.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices