Coconut cloud roulade

Recipe from: 1/1/2000 12:00:00 AM
Ingredients 8
Servings 1
Minutes 30 min


Serving Change
  • 40
  • 200
    toasted coconut
  • 1
    quantity prepared simple meringue mixture (see recipe)
  • 50
    pineapple juice
  • 30
    brown sugar
  • 15
    fresh mint
  • 1
    pineapple, cubed
  • 250


30 min
Preheat oven to 190 ºC. Grease a 23 x 33 cm baking tray with half the butter. Line with greaseproof paper, extending it over the sides of tray. Grease paper with remaining butter. Fold 100 ml toasted coconut into prepared meringue mixture. Spoon on to paper and spread evenly to fill tin. Sprinkle with remaining coconut. Bake in the oven for 15-20 minutes. (Meringue should feel crisp and dryish.) Invert meringue on to a second sheet of baking paper. Peel off greased paper and cool. Heat pineapple juice, sugar, mint (use 5 ml dried mint if you don't have fresh) and pineapple cubes for 5 minutes until pineapple softens. Cool. Whip cream until stiff and fold in pineapple mixture. Spread filling over meringue to within 1 cm of edges. Roll up carefully – the edges will crack, but that's to be expected. Serve sliced. Serves 8-10.

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