Recipe for Fluffy Coconut Rolls: A Perfect Combination of Appearance and Taste That Will Delight You from the First Bite – The Right Choice for Any Occasion!

Ingredients:

For the Sponge Cake:

• 2 eggs
• 60 g sugar
• 60 g flour
• A pinch of baking powder
• 1/2 tbsp water (+ optionally a little oil)

For the Cream:

• 2 eggs
• 100 g sugar
• 100 g chocolate
• 200 g butter (or margarine)

For Dipping:

• 200 ml milk
• 200 g chocolate
• 100 g sugar
• 150 g butter (or margarine)
• 200 g shredded coconut

Preparation:

Bake two sponge cakes for this recipe.

Beat the egg whites until stiff peaks form, then add sugar, egg yolks, flour with baking powder, water (and a little oil, less than the water amount).

Spread the batter onto a large baking tray lined with parchment paper. Bake at 170°C for about 10–15 minutes (depending on your oven). The sponge should not dry out, as it needs to be flexible for rolling!

For the cream: Beat the whole eggs with sugar over a double boiler. Once the mixture becomes foamy and creamy (after about 10–15 minutes), add chopped chocolate. Remove from heat and stir until the chocolate melts completely. Once cooled, add whipped butter.

Spread half of the cream on each sponge cake. Cut into strips about 3 cm wide. Slightly roll each strip and cut with a knife to form small rolls, repeating the process until all are shaped.

At this stage, the rolls will be ready for dipping in chocolate and rolling in coconut. Don’t worry if some cream oozes out or if the sponge cracks a little – the coconut coating will cover it all up.

For dipping: Bring milk, chocolate, sugar, and butter to a boil. Remove from heat and mix until smooth and slightly cooled, so it forms a thick layer on the sponge.

Now comes the easiest part! Dip each roll in chocolate, then coat with shredded coconut. Your delicious fluffy coconut rolls are ready. Enjoy!

Serving Suggestion:

I’m sure these rolls will impress everyone who tries them – both in appearance and taste.

The baking tray I use for the sponge cake is 30 x 40 cm. This recipe makes about 40–50 rolls.