Unveil the delights of this exquisite Coconut Roll Cake, an inventive dessert that marries the tropical taste of coconut with rich hazelnut, chocolate, and a burst of fresh fruit. Crafted from leftover egg whites, this roll cake is not only a clever use of ingredients but also a show-stopping treat. The light and airy coconut meringue roll filled with layered creams and vibrant fruits makes this dessert not only visually striking but incredibly tasty.
Why You’ll Love This: This Coconut Roll Cake is a dessert lover’s dream. Its meringue-like crust, imbued with coconut, offers a delightful texture that pairs beautifully with the rich, creamy fillings. Each slice reveals a harmonious blend of chocolate and hazelnut, complemented by the freshness of red fruits, offering layers of flavor in every bite. This roll cake is a fantastic option for those who appreciate desserts that combine multiple elements and flavors into a harmonious whole.
Perfect Occasion: Perfect for any occasion, this roll cake is especially suitable for celebrations, gatherings, or as a special treat following a family dinner. It’s a versatile dessert that can be dressed up for festive occasions or enjoyed as a casual treat. Whether it’s a birthday, an anniversary, or a seasonal party, this cake is sure to impress.
Decoration Tips: To enhance its appearance, garnish the roll cake with a sprinkle of coconut flakes, a drizzle of melted chocolate, or even a dusting of powdered sugar. Arrange some fresh berries or fruit slices on top for a colorful finish. Edible flowers can also add a touch of elegance, making the cake as beautiful as it is delicious.
Ingredients:
- For the Coconut Meringue Roll:
- 8 egg whites
- 100g sugar
- 100g coconut flour
- 30g cornstarch
- 1/2 tsp baking powder
- 50ml oil
- For the Filling:
- 500ml milk
- 4 egg yolks
- 1 vanilla pudding packet
- 50g cornstarch
- A few tablespoons of sugar
- 150ml milk (additional)
- 60g melted dark chocolate
- 100g ground hazelnuts
- 100g ground biscuits
- 4 tbsp milk
- 60g melted white chocolate
- Fresh red fruits (e.g., strawberries, raspberries)
- Prepare the Meringue Roll:
- Whip the egg whites, gradually adding sugar, until stiff peaks form. Gently fold in coconut flour, cornstarch, baking powder, and oil using a spatula. Spread the mixture onto a parchment-lined baking sheet and bake at 180°C (356°F) for about 15 minutes. Once baked, roll the meringue in a damp cloth and let it cool.
- Make the Fillings:
- Heat 500ml milk to a boil. In a separate bowl, whisk together egg yolks, vanilla pudding mix, cornstarch, sugar, and 150ml milk. Slowly add this mixture to the boiling milk, whisking continuously until thickened. Allow the pudding to cool, then mix in whipped butter until smooth.
- Divide the pudding into three parts: mix one part with melted dark chocolate and ground hazelnuts, another with ground biscuits and milk, and the third with melted white chocolate.
- Assemble the Cake:
- Unroll the cooled meringue and spread the dark chocolate and hazelnut filling first, followed by the biscuit filling. Add a layer of fresh red fruits.
- Carefully roll the meringue back up and coat the outside with the white chocolate filling.
- Decorate and Chill:
- Decorate with more fresh fruits or as desired. Chill in the refrigerator to set before serving.
Enjoy this delectable Coconut Roll Cake with Hazelnut, Chocolate, and Fruit Filling, a perfect blend of textures and flavors that make it a standout dessert for any occasion!
