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To make a Coconut Almond Swiss Roll Cake, you need a few key ingredients. The main ones include eggs, sugar, milk, and flour. Each plays an important role in the cake's taste and texture.

Coconut Almond Swiss Roll Cake 

Immerse yourself in the world of baking with this delightful Coconut Almond Swiss Roll Cake! This simple yet impressive dessert is packed with flavor and perfect for any occasion. Discover the essential ingredients, step-by-step instructions, and expert tips to create a light and airy cake that rolls beautifully. Don't miss out on creative filling and decoration ideas that will take your dessert to the next level. Click through to explore the full recipe and start your baking adventure today!
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Ingredients
  

4 large eggs

1/2 cup granulated sugar

1/4 cup milk

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

A pinch of salt

1/2 cup shredded coconut

1/4 cup sliced almonds

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon coconut extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the edges for easy removal.

    In a large mixing bowl, beat the eggs and granulated sugar together on high speed until the mixture becomes pale and fluffy, approximately 5 minutes.

      Gently fold in the milk and vanilla extract into the egg mixture.

        In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.

          Fold in the shredded coconut and sliced almonds into the batter until evenly distributed.

            Pour the batter into the prepared jelly roll pan, spreading it evenly across the surface.

              Bake in the preheated oven for about 12-15 minutes or until the cake springs back when lightly touched.

                While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.

                  Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

                    Starting from one of the shorter ends, roll the cake up tightly with the towel inside and let it cool completely, seam side down.

                      In the meantime, beat the heavy cream, powdered sugar, and coconut extract in a chilled bowl until soft peaks form.

                        Once the cake is fully cooled, gently unroll it and spread the whipped cream mixture evenly over the surface.

                          Roll the cake back up (without the towel this time) and place it seam side down on a serving platter.

                            Optional: Dust with additional powdered sugar, and sprinkle topped with extra sliced almonds and shredded coconut for presentation.

                              Prep Time: 25 minutes | Total Time: 1 hour | Servings: 10 slices