Name: Coconut cloud roulade
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 40.00 ml butter; 200.00 ml coconut toasted; 50.00 ml pineapple juice; 30.00 ml brown sugar; 15.00 ml fresh mint; 1.00 pineapple cubed; 250.00 ml cream

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Ingredients (7)

40.00 ml	butter
200.00 ml	coconut — toasted

quantity prepared simple meringue mixture (see recipe)

50.00 ml	pineapple — juice
30.00 ml	brown sugar
15.00 ml	fresh mint
1.00	pineapple — cubed
250.00 ml	cream

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Method:

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.