Portuguese Coconut Roll

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. 1 baking tray – 32.5 x 23cm (13 x 9 inch) lined with parchment paper and brushed with melted butter

3. Separate the egg yolks from the whites - save the whites until later. Whisk the egg yolks and 100g caster sugar in a food mixer at medium speed until the mixture is light and creamy.

4. Add the soft butter, milk, grated coconut, vanilla extract and honey. Mix for 2-3 or until evenly incorporated (it may curdle a little but don’t worry). Mix the baking powder with the sieved flour, stir into the wet ingredients and beat on a low speed until creamy. Whisk the egg whites until light and fluffy, fold gently into the mixture. Spread the dough evenly into the prepared tin. Bake in the preheated oven for 15 minutes approximately or until slightly golden.

5. Meanwhile, lay a tea towel on the worktop, cover with a sheet of parchment paper, sprinkle with a mixture of caster sugar and coconut. When the cake is cooked, remove from the oven and flip the tin onto the parchment paper. Remove the tin and carefully peel the parchment paper off the sides and base of the roll. Slather with lemon curd (optional). Then using the towel and parchment, start to roll gently from either the long or short end depending on how chunky you would like the roll. Transfer to a serving plate, sprinkle with a little more grated coconut and serve with softly whipped cream.