Find your recipes and restaurants here

Coconut cloud roulade

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


  • 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


35 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.

Read more on: fruit

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.