Torta de Côco


Coconut roll

Torta de Côco from Sedaliza Luiz, courtesy of HA d’Assumpção.     Read the original recipe | Leia a receita original

1lb 2oz | 500g sugar

6 eggs, separated

3½oz | 100g grated coconut

125g butter

1oz | 25g plain flour

Beat the egg whites to the peak stage.

Cream the sugar and butter, then add the egg yolks and finally fold in the flour and beaten egg whites

Bake in a moderate oven (250°F-300°F | 120°C-150°C for at least half an hour.

When cooked, cool a little, flip it onto a piece of baking paper sprinkled with castor sugar and roll up into a cylinder.

Cut into ½” | 1-cm slices and serve.

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