Coconut, Raspberry & Rose Roulade - Bejamina Ebuehi
Coconut, raspberry, and rose-flavored roulade cake—light, quick to make, and perfect for summer gatherings or indulging yourself.Makes 1 roulade, Prep: 35 min, Cook: 10 min. Enjoy!
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Ingredients
- 5 medium eggs
- 150g caster sugar
- 95g plain flour
- ½ tsp baking powder
- 50g desiccated coconut
- 30g granulated sugar
- 240ml double cream
- 50g caster sugar
- 2 tsp vanilla extract
- 200g fresh raspberries
- ½ tsp rosewater
- 2 tbsp desiccated coconut
- Icing Sugar, to dust
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