Ingredients
Scale
- 4 large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 1/2 tsp baking powder
- 50 ml coconut milk
- 2 tbsp pandan extract
- 200 g whipped cream
- 50 g shredded coconut
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, whisk the eggs and sugar until fluffy.
- Fold in the flour and baking powder gently.
- Add the coconut milk and pandan extract, folding until combined.
- Pour the mixture into a lined baking pan and spread evenly.
- Bake for 12-15 minutes or until golden.
- Remove from oven and let it cool.
- Whip the cream and fold in the shredded coconut.
- Spread the cream mixture on the cooled cake and roll it up tightly.
- Chill the Swiss roll in the refrigerator for at least an hour before serving.
Notes
- Ensure the cake is completely cooled before rolling to prevent cracking.
- For an extra touch, sprinkle toasted coconut flakes on top when serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 60 mg