Rolled Cake with Coconut and Cinnamon
A quick, tender rolled cake filled with sweet coconut and a hint of cinnamon. Perfect for breakfast or a snack, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 6
- Calories
- 220
- Protein
- 6g
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 2 large eggs
- ½ cup milk
- ½ cup shredded coconut
- 1 teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 350°F. Grease a 9x13-inch baking sheet and line with parchment paper.
- 2
In a bowl, whisk 2 eggs and 1/2 cup sugar until pale and frothy, about 2 minutes. Stir in 1/2 cup milk.
- 3
Add 1 cup flour and 1/2 teaspoon cinnamon; mix until just combined, no lumps. Pour batter onto prepared sheet, spreading evenly.
- 4
Bake for 10-12 minutes, until golden and springy to the touch. Meanwhile, mix 1/2 cup coconut with remaining 1/2 teaspoon cinnamon.
- 5
While warm, sprinkle cake with coconut mixture, then roll tightly from a short end. Let cool 5 minutes, slice, and serve.
Tools you’ll need
- 9x13-inch baking sheet
- parchment paper
- mixing bowl
- whisk
- spatula
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