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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
Beat eggs and sugar together until thick and pale.
In a separate bowl, sift together flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture, then add vanilla extract.
Pour the batter evenly onto the baking sheet, spreading it out smoothly.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
While still warm, roll the cake gently with the parchment paper and let it cool.
Creamy Custard Filling:
In a saucepan, heat milk until it just begins to simmer.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture while whisking continuously.
Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Remove from heat and stir in shredded coconut and vanilla extract. Let cool.
Once cooled, fold in whipped cream gently.
Assembly:
Unroll the cooled cake carefully.
Spread the creamy custard filling evenly over the cake.
Roll the cake back up without the parchment paper.
Refrigerate for at least 2 hours before slicing and serving.
Serving & Storage Tips
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