Cajeta and Coconut Roll

Name: Cajeta and Coconut Roll
Prep time: 45 min
Yield: 8
Cuisine: Internacional
Ingredients: 6 egg whites; 1 cup icing sugar; 6 egg yolks; 1/2 cups flour; 3 tablespoons cornstarch; 1 can condensed milk; 100 grams walnuts, chopped; 2 cups cajeta; 1/2 cups grated sweet coconuts

Brenda Sanchez

Delicious cajeta and coconut roll, perfect for an afternoon with friends.

Reviewed by Editorial Team of Kiwilimón

Published: 15-11-2011

Preparation

45 mins

Medium

Preheat the oven to 180° C or 350 F. Beat the egg whites with half of the sugar until stiff peaks form. In a separate bowl, beat the egg yolks with the remaining sugar until thick and pale, then gently fold in the beaten egg whites along with the flour and cornstarch. Pour into a baking tray lined with parchment paper, spread the batter evenly, and bake for 15 minutes or until lightly golden. Remove from the oven and let cool. Unmold the cake onto a sheet of greased parchment paper; spread the condensed milk, sprinkle the nuts, and roll it up. Place the roll on a platter and cover it completely with cajeta and sprinkle with coconut.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Cajeta and Coconut Roll

Ingredients

Preparation

Nutritional information

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Cajeta and Coconut Roll

Ingredients

Preparation

Nutritional information

Presentation

Tips

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