Dulce de Leche Coconut Swiss Roll
A light, airy sponge cake rolled up with creamy dulce de leche and topped with toasted coconut flakes. This show-stopping dessert is surprisingly easy to make and perfect for any occasion. Every slice reveals a beautiful golden swirl that guests will love.
🛒 Ingredients
10 servings
- 4 eggs, separated
- 8 tablespoons warm water
- 1 cup granulated sugar
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1¾ cups dulce de leche
- ½ cup shredded coconut
- Butter and flour for the pan
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a shallow rectangular baking pan (approximately 12×16 inches).
- 2
Beat the egg yolks with warm water until pale and frothy. Gradually add the sugar, beating until the mixture is thick and creamy.
- 3
Sift together the flour and baking powder, then gently fold them into the yolk mixture using a spatula.
- 4
In a separate bowl, beat the egg whites to stiff peaks. Carefully fold them into the batter in three additions to keep the mixture light and airy.
- 5
Spread the batter evenly onto the prepared pan and bake for 12–15 minutes, until the sponge is lightly golden and springs back when touched.
- 6
Immediately turn the hot sponge onto a clean, slightly damp kitchen towel. Roll it up tightly with the towel and allow it to cool for 20 minutes.
- 7
Gently unroll the cooled sponge and spread an even layer of dulce de leche across the surface, leaving a small border at the edges.
- 8
Roll the sponge back up firmly, seam-side down. Spread the remaining dulce de leche on top and finish with a generous sprinkle of shredded coconut.
💡 Chef's Tip
Roll the sponge while it's still warm — this prevents cracking. For cleaner slices, refrigerate the finished roll for at least one hour before serving.
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