A roulade that, due to its color, attracts children and, due to its flavor, attracts children and adults.

Dough Ingredients

  • 5 tablespoons of wheat flour
  • 5 tablespoons of sugar
  • 2 tablespoons cocoa powder
  • 6 eggs
  • 1 teaspoon of baking powder

Filling Ingredients

  • 200 ml coconut milk
  • 1 and ½ cups of fresh coconut (coarsely grated)
  • 2 cups of fresh cream
  • ½ cup (tea) sugar

Coverage Ingredients

  • 250 grams of powdered sugar
  • 1 tablespoon of lemon
  • 1 clara

Dough Preparation Method

  1. Prepare a 29 cm x 39 cm baking dish by greasing it with butter and lining it with baking paper.
  2. Preheat the oven to 180ºC.
  3. Using a mixer, at maximum speed, beat the eggs and sugar for 10 minutes.
  4. Sift the flour, cocoa, baking powder and mix well.
  5. Turn off the mixer and add the dry ingredients, mixing gently.
  6. Place the dough in the pan and bake for approximately 20 minutes.
  7. Remove from the oven, let cool and set aside.

Filling preparation method

  1. In a medium-sized pan, add 1 cup (tea) of cream and the rest of the ingredients.
  2. Mix well and cook over medium heat, stirring constantly, until you obtain a thick cream.
  3. Remove from heat and let cool.
  4. Beat the remaining cream until whipped cream and set aside for assembling the roulade.

Preparation Mode Coverage

Beat all the ingredients until the desired consistency is achieved.

Assembling the Swiss Roll

  1. Remove the baking paper from the roulade and, on a clean, dry surface, place the dough.
  2. Spread a thin layer of whipped cream, the coconut filling and spread it evenly throughout the dough.
  3. Roll up the roulade and wrap it in plastic wrap or aluminum foil.
  4. Refrigerate for at least 2 hours.
  5. Remove from the fridge, remove the plastic film and cover with the topping.
  6. Decorate with natural or colored grated coconut.

Mom Tips

If you want, you can dye the cover in the color of your choice with gel coloring.

To obtain colored grated coconut, dye portions of coconut with dye of the desired color. Place a portion of grated coconut inside a plastic bag, add drops of coloring, close the bag and shake it. Do one color at a time. Place the dyed coconut, spread over baking paper. Once dry, you can mix all the colors.

The frosting allows you to use a bag with a pastry tip.

Approximate yield of 12 servings.

Source: https://www.receitasdemae.com.br/receitas/rocambole-de-coco/

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