Celebrate the festive season with a delightful Coconut Yule Log. This dessert offers a fresh and tropical twist on the traditional Yule Log. It features a light and airy sponge cake, filled and topped with a luscious coconut chantilly cream, and garnished with grated coconut and Raffaello confections for that extra special touch.
Why You’ll Love This Recipe:
- Unique Coconut Flavor: Perfect for those who enjoy tropical tastes.
- Light and Fluffy: The sponge cake and chantilly cream are both delightfully airy.
- Festive and Elegant: Ideal for holiday celebrations and gatherings.
- Simple yet Impressive: Easy to make but looks sophisticated and tastes divine.
For the Sponge Cake:
- Eggs: 3
- Sugar: 125g
- Flour: 125g
- Baking Powder: 1 tsp
- Vanilla Sugar: 2 packets
- Sunflower Oil: 1 tsp
For the Coconut Chantilly Cream:
- Heavy Cream: 220g
- Coconut Milk: 80g
- Mascarpone: 150g
- Icing Sugar: 90g
- Grated Coconut: 6 tsp
Instructions:
- Whip eggs and sugars until the mixture triples in volume (about 4-5 minutes).
- Gently fold in oil, then sift in flour and baking powder.
- Spread the batter on a greased baking sheet and bake at 180°C (356°F) for 10 minutes. Roll the warm sponge in a damp cloth and cool.
- Unroll the sponge, spread a thick layer of coconut chantilly cream, and roll the cake tightly. Wrap in cling film and chill for 30 minutes.
- Cover the log with the remaining chantilly cream and sprinkle with grated coconut. Decorate with Raffaello confections.
Serve this Coconut Yule Log as a delightful dessert to bring a taste of the tropics to your festive celebrations. It’s a delicious way to enjoy the holiday season!
