Enjoy the rich, luscious flavors of coconut and chocolate in this delicious cake roll. It's the ideal dessert for any gathering!
Ingredients: 4 large eggs. 3/4 cup granulated sugar. 2/3 cup all-purpose flour. 1/4 cup cocoa powder. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup shredded coconut. 1 cup heavy cream. 1/4 cup powdered sugar. 1/2 tsp vanilla extract. 1/2 cup semisweet chocolate chips. 1/4 cup sweetened condensed milk. 1/4 cup unsweetened shredded coconut for garnish.
Instructions: Preheat your oven to 350F 175C and grease a 10x15 inch jelly roll pan. In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg-sugar mixture until well combined. Fold in 1/2 cup shredded coconut. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes until the cake is set and a toothpick inserted comes out clean. While the cake is still warm, carefully roll it up with a clean kitchen towel and let it cool completely. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Unroll the cooled cake and spread the whipped cream evenly over the surface. Sprinkle semisweet chocolate chips over the whipped cream. Drizzle sweetened condensed milk over the chocolate chips. Carefully roll the cake back up without the kitchen towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set. Before serving, garnish with unsweetened shredded coconut. Slice, serve, and enjoy your delicious Chocolate Coconut Cake Roll!
Prep Time: 30 minutes
Cook Time: 15 minutes
Two Johns
