- For the Coconut Filling-Frosting
- 1 1/2 cupof cream cheese
- 1/2 cupof coconut yogurt
- 1/4 cupof powdered sugar
- 1/2 cupof whipping cream
- 1/7 cupof grated coconut
- 1/10 cupof vanilla paste
- 1/10 cupof coconut extract
- For the Coconut Cake
- 1/2 cupof all-purpose flour
- 1/10 cupof coconut flour
- 1/7 cupof baking powder
- 1/10 cupof salt
- 1/20 cupof cinnamon powder
- 1/30 cupof cardamom
- 1 1/2 cupof eggs
- 3/4 cupof sugar
- 1/8 cupof water
- 1/7 cupof vanilla
- 1/2 cupof white chocolate cream
Take a blender bowl and add the cream cheese and yogurt.
Combine very well and add the sugar.
Now, add the whipping cream.
Finally, add the coconut, vanilla paste, and coconut extract.
Transfer the cream to another bowl and cover it with plastic wrapper.
Refrigerate the bowl.
Preheat your oven to 350 degrees F.
To make the cake, sift the dry ingredients (flour, coconut flour, salt, and baking powder) first.
Add the spices.
Mix the ingredients well.
Take a clean blender bowl, add the eggs, and whisk.
Slowly add the sugar.
Increase the blending speed.
Stop and add the dry ingredients. Mix well with a spatula.
Finally, add the vanilla and water. Mix again.
Put the cake batter in a pan covered with wax paper.
Spread it evenly and bake for about 7 minutes.
Remove the cake and cover with powdered sugar.
Then, cover with another sheet of wax paper.
Flip the baking pan and remove the wax paper.
Then, cover the cake with more powdered sugar.
Now, roll the cake.
Open the cake and Spread the filling over it.
Use your knife to cut the cake in half.
Carefully roll the cake.
Connect the two pieces of cake and continue rolling it.
Cover the cake with the wax paper and refrigerate for about 12 hours.
Remove the cake from the fridge and cover with white chocolate cream.
Garnish with fruits. Enjoy!