Coconut Roulade

Coconut Roulade RecipeFor those who appreciate coconut, this is an excellent dessert and it also goes along great with tea.


  • 4 cups and 4 teaspoons ( 8.8 ounces /250 grams) of sugar
  • 3 egg yolks
  • 3 eggs
  • 2 teaspoons (0.35 ounces/10 grams)  of grated coconut
  • 3 1/2 tablespoons(1.76 ounces /50 grams)  of melted margarine
  • Lemon zest
  • Margarine to grease the greaseproof paper
  • Sugar to powder

How to make Coconut Roulade recipe

  • First, mix the eggs, the yolks, the lemon zest and the sugar very well. Beat the ingredients until they form a fluffy cream. Add the coconut and stir everything carefully, then add the melted margarine.
  • Line a tray with greaseproof paper, grease it with margarine and pour the cream you made until you get an even layer. Put it in the oven at medium temperature for 20 minutes.
  • When it’s ready, remove the tray from the oven and turn it over a cloth powdered with sugar.
  • Remove the paper carefully and roll the cake from the smallest side so that it stays as thick as possible.
  • The time you need to cook your coconut roulade always depends on its size and thickness.

The coconut roulade shouldn’t be too cooked so that it’s as tender as possible.

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