Dulce de Leche and Coconut Roll (Pionono de Arequipe Y Coco)

This Dulce de Leche cake roll is absolutely delicious and very easy to prepare.

What is Head?

It is also known how Arm queenA popular dessert in Spain, Colombia and other Latin America countries. There are many variants of the HeadBut it is generally an rolled cake full of fruit preserves, puddings, dulce de leche or whipped cream combined with fresh fruit. You can also experience your favorite filling.

Here are some of my favorite variants of this delicious strawberry cake and cream and red roll cake with guava filling.

A couple of days ago I opened a jar of Dulce de leche to make biscuits. I had a little residue, so I decided to create my pioneer using some of my favorite ingredients, Coconut and Area or Dulce de Leche, as is known outside of Colombia.

This Dulce de Leche and Coconut Cake Roll are so easy to do from scratch and your guest will love it. The cake is light and the filling of Dulce de leche is sweet and creamy.

You will need these ingredients

The printable recipe card with exact quantities and cooking indications is below.

Egg: You will use the egg whites and yolks to prepare this cake, but separated. I always recommend using eggs without cage for my recipes.

Flour: You need flour in all respects for this cake. Always sift the flour before using.

Sugar: Use granular sugar to prepare the cake and sugar powder or pastry to cover it before serving.

Vanilla extract: Use good quality.

Caramel sauce: You can find it online or any supermarket. I have a homemade recipe if you want to do it. This is for filling.

Grated coconut: I recommend using sugary coconut flakes or grated coconut. This gives a delicious flavor and a consistency to the cake.

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How to make this recipe

• Preheat the oven at 400 ° F.
• Assign a 9 x 13 brownie pan with parchment paper.
• Put the egg whites in a large clean bowl and with an electric mixer, beat up to form soft peaks. Gradually add the egg yolks, one at a time to combine.
• Add the flour, vanilla extract and sugar and mix until it is well combined.
• Spoon the mixture in the prepared pan, spreading evenly. Cook for 15 minutes or until golden brown.
• It means, distribute a sheet of parchment paper or a wet towel. Turn off the cake on the paper or the wet towel. Lift the cake freely on the one hand short, with the paper inside. Let it cool.
• Unroll and remove the paper. Distribute the Dulce de leche and sprinkle the coconut flakes on the cake. Wheel and powder with icing sugar and serve.

Tips to make this Dulce de leche cake roll

*Roll the cake when it’s hot out of the oven, if the cake is cold it will fall apart during the roll.

*Use a clean and dry bowl to whip the egg whites and cannot have egg yolks.

*Store the leftovers in the refrigerator for a couple of days. Use a plastic wrap or place it in a sealed container to keep it fresh.

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Other recipes of cakes

Drunk cake (drunk cake)

Negra cake (Colombian black cake)

Chocolate and Dulce de Latte cake