A light vanilla-coconut sponge cake rolled with whipped cream and topped with shredded coconut.
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Calories: 330kcal
Equipment
- jelly roll pan
- mixing bowls
- electric mixer
- Kitchen Towel
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsweetened shredded coconut
- 0.5 cup whole milk
- 0.5 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract (for filling)
- 0.5 cup unsweetened shredded coconut (for garnish)
Instructions
- Preheat oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper.
- Mix flour, sugar, baking powder, salt, and shredded coconut in a bowl.
- Whisk milk, oil, eggs, vanilla extract, and coconut extract in another bowl.
- Combine wet and dry ingredients until smooth.
- Spread batter evenly in the prepared pan.
- Bake for 12–15 minutes until lightly golden.
- Invert cake onto a powdered sugar–dusted towel and remove parchment paper.
- Roll the cake with the towel and let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cake, spread whipped cream, and roll again.
- Place seam-side down, sprinkle with shredded coconut, and chill for 1 hour.
Notes
Chill the cake roll before slicing for the cleanest presentation.
Nutrition
Calories: 330kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 210mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 300IU | Calcium: 60mg | Iron: 1.4mg