It seems you really like coconut treats! Since we looked at a crumbly, doughy version earlier, I’m now showing you a lighter, fluffier baked coconut roll that almost melts in your mouth. This version contains less dough and more coconut filling.
Ingredients
For the thin pastry base:
250 g fine flour
125 g butter
2 egg yolks
1 tablespoon sour cream
1 tablespoon powdered sugar
For the rich coconut filling:
5 egg whites
200 g granulated sugar
200 g shredded coconut
1 teaspoon grated lemon zest
Step-by-step preparation
The dough: Crumble the flour with the butter, add the sugar, egg yolks and sour cream. Knead quickly, then divide into two parts. Let rest in the refrigerator for 15-20 minutes.
The coconut mousse: Beat the egg whites with the sugar over steam (or just until smooth, but very stiff) until foamy. When it is shiny and stable, carefully stir in the coconut flakes and lemon zest with a wooden spoon.
Filling: Roll out the dough very thinly. Spread the coconut mixture on them and roll them up.
Baking: Place the bars on a baking sheet lined with baking paper. Bake at 170°C (at a lower temperature so that the mousse does not burn, but only bakes) for approx. 25-30 minutes.
Slicing: This is important: wait until it cools completely! The mousse is still soft when warm, but it will be beautifully slicable when cold.
Why is this “amazing”?
Mint and oil/fat: As we noted in Saved Information, mint and oil (or the natural fat in coconut) work wonders together. If you add a tiny bit of fresh mint, cut into hair-thin pieces, to the coconut mousse along with the lemon zest, the cake will not only be sweet but also extremely refreshing.
Texture: The thin outer dough will be crunchy, and the coconut inside will be like a fried marshmallow.
Kitchen Safety Check
Before you start whipping the egg whites:
Warning: If you have used a food processor or your phone, never leave the charger plugged in when you are finished! Always unplug it when the device is not on it. This is a small but very important safety step that we should always follow.
Would you like me to recommend a homemade chocolate glaze on top, or should the cake remain this snow-white and clean?