Coconut Swiss Roll
1/2 cup flour
1/3 cup sugar
1 tsp baking powder
Beat the eggs, sugar and baking powder until fluffy
Next fold in the flour while sieving it.
Covered a baking sheet with a parchment paper and then grease the parchment paper.
Next pour the batter in the baking sheet and spread it evenly.
Bake the cake in an oven at 350 degrees for 10-15 mins.
At 8 minutes point, check to see if cake is done or almost done,then turn the oven to broil to get golden colour.
After turning the oven to broil, keep an eye on the cake so it doesn’t burn.
Once the desired colour is reached, check to see if the cake is done by inserting a toothpick, if it comes out clean,
the cake is ready..Turn the oven off and remove the cake from the oven.
On a surface, spread another sheet of parchment, and remove the cake from the baking pan and turn the cake upside down, meaning the cake will be between the two parchments..Then remove the top parchment paper, which will be the one you baked the cake with.
Now fold the cake and let it cool.
Ingredients for icing:
1 tbsp margarine
1 tbsp shortening
1 and 1/2 cups icing sugar
2 to 3 tbsp coconut milk
1/2 cup shredded fresh coconut
In a mixer beat the margarine and shortening until smooth and well mixed.
Next sieve the icing sugar and add it in the mixer.
Mix well then add the shredded coconut and mix.
Then add the coconut milk a tbsp at a time until you get the desired thickness.
The cream filling is now ready..
Now unfold the cake and spread the filling, then fold the cake again and cut into desired thickness..