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Lime & coconut roulade
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Total Time:
1 hour 20 minutes
Whip up this easy tropical roulade that is sure to impress for any occasion, big or small.
Ingredients:
  • 300 g white chocolate
  • 150 ml coconut cream
  • 2 limes
  • unsalted butter for greasing
  • 100 g plain flour
  • 25 g desiccated coconut
  • 300 g granulated sugar
  • ½ teaspoon bicarbonate of soda
  • 5 large free-range eggs
  • 100 ml flavourless oil (vegetable or groundnut oil work well)
  • 100 ml coconut milk
  • 3 tablespoons icing sugar plus extra for dusting
  • toasted coconut shavings plus extra to serve (optional)
Instructions:
  • - For the filling, finely chop the chocolate and place in a heatproof bowl. Heat the coconut cream until hot but not boiling, then pour over the chocolate. Add lime zest, let sit for 1 minute, then whisk until smooth. Chill in the fridge. - Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a baking tray with greaseproof paper. - Whisk together flour, desiccated coconut, 175g sugar, baking powder, bicarb of soda, and salt. In another bowl, whisk together egg yolks, oil, and coconut milk. Combine wet and dry ingredients. - In a separate bowl, whisk egg whites with sugar until stiff peaks form. Gently fold egg whites into cake mixture. Bake for 16-18 minutes until golden. - Make the syrup by heating lime juice and sugar until a light syrup forms. - Prepare the roulade by rolling out the sponge, drizzling with syrup, spreading filling, and rolling up. Chill until ready to serve. Dust with icing sugar, lime zest, and toasted coconut flakes before serving.

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