Coconut Almond Swiss Roll Cake #cake #desserts

Delicate and breezy wipe Coconut Almond Swiss Move Cake recipe. The cake layer is cushioned and delicate with a chocolate spread, a light cream folded into a swiss roll. The cake roll is topped with cut almonds and coconut drops. The ideal equalization of flavors.

This swiss move is genuinely the ideal parity of flavors. The wipe cake roll is so delicate and vaporous and when joined with the chocolate spread, light cream with coconut and almonds, it's really the best sort of treat. It's not excessively sweet but rather certainly sweet enough to fulfill the sweet tooth. The sweet meets up so rapidly and will be a hit with the children and grown-ups the same.

This almond coconut swiss move is such a simple recipe to make and is so delightful when served. This recipe was propelled by the treat Almond Delight and that truly is the thing that it poses a flavor like in each chomp. You have the chocolate, the coconut chips, the almonds and to finish it off – a fragile light cream.

We love the natively constructed chocolate layer that takes this cake over the top. That is to say, who doesn't adore chocolate!?! The light chocolate layer is such an extraordinary commendation to this coconut swiss roll

Also try our recipe Easy Cinnamon Roll Coffee Cake

Simple wipe Coconut Almond Cake Move Recipe. Simple coconut cake move with a chocolate layer, toasted almonds and coconut chips.

Ingredients

• 3/4 cup sliced almonds, toasted
• 1/2 cup sweetened coconut flakes, toasted

swiss roll-

• 5 large eggs
• 3/4 cup granulated sugar
• 1 Tbsp sour cream
• ½ tsp baking powder
• 1 cup all-purpose flour
• chocolate layer-
• 4 Tbsp unsalted butter
• ½ cup granulated sugar
• 3 Tbsp cocoa powder
• 3 Tbsp half and half

cream-

• 1 8 oz cream cheese, room temp
• ½ cup granulated sugar
• 1 cup heavy whipping cream, cold

Instructions

1. Preheat oven to 355°F. Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside.
2. Spread sliced almonds on a small baking sheet. Spread coconut flakes on a baking sheet. Bake 5-7 minutes until golden in color. Set aside to cool.
3. Prepare the Swiss Roll
4. Separate egg whites from egg yolks in two bowls. Beat egg whites on high speed for 2 minutes, until whites form soft peaks. Slowly, add sugar and beat another 2 minutes until stiff peaks form.
5. Using same whisks, in a different bowl, beat egg yolks and sour cream for 1 minute. Add yolk/sour cream mixture to egg whites and beat on low speed until combined.
6. Combine flour and baking powder. Add half the flour to egg mixture. Beat. Add the rest of the flour and beat again. Beat lightly and just enough to incorporate the flour. Don't overbeat.
7. Pour mixture into the prepared baking sheet. Bake 12-14 minutes. Check the center of cake for the readiness with a toothpick, it should come out clean.
8. Once baked, let cool about a minute and roll cake up into a roulade.

Chocolate Spread-

1. Combine the ingredients for the chocolate in a saucepan. Cook over medium heat, stirring frequently until thick and smooth in consistency.  Set aside to cool. 

Prepare the Cream-

1. With a mixer, beat the cream cheese until smooth, add sugar and mix until combined. 
2. In a separate bowl, beat the whipping cream until peaks form. Combine with cream cheese and sugar, fold in the whipping cream until well combined. 

Assemble Swiss Roll-

1. Carefully unroll the cake roll and remove the parchment paper (be sure cake is completely cooled). Spread the chocolate generously over the cake. 
2. Add about 2/3 of the cream over the chocolate. 
3. Add about half of the toasted almonds. 
4. Tightly roll cake into a roll. Coat top and sides of roulade with remaining cream.
5. Decorate top of roulade with toasted coconut flakes. 
6. Refrigerate cake covered at least 2 hours or overnight.

Read more our recipe : Pomegranate Irish Mule

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