Description
A soft and fluffy vanilla sponge cake rolled with a creamy filling, coated in whipped frosting, and topped with shredded pink coconut. Light, elegant, and perfect for birthdays, tea parties, or special celebrations.
Ingredients
Scale
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup milk (warm)
- 1 cup heavy whipping cream (cold)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 ½ cups whipped cream or buttercream
- 1 cup sweetened shredded coconut
- A few drops pink food coloring
Instructions
- Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar together until thick, pale, and tripled in volume (about 5 minutes).
- Mix in vanilla.
- Sift flour, baking powder, and salt, then gently fold into egg mixture.
- Add warm milk and fold just until combined.
- Spread batter evenly into pan. Bake 10–12 minutes until lightly golden.
- While warm, invert cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment and roll cake up with the towel (to shape). Cool completely.
- Whip cream, powdered sugar, and vanilla to stiff peaks.
- Unroll cooled cake, spread filling evenly, and re-roll gently without towel.
- Tint shredded coconut with a few drops of pink food coloring, mix well.
- Frost cake with whipped cream or buttercream.
- Press pink coconut flakes all over the cake.
Notes
- Ensure eggs are at room temperature for better volume.
- Be gentle when folding in the flour to maintain the airiness of the batter.
- Use a clean kitchen towel to prevent sticking when rolling the cake.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg