Ingredients
For the coconut swirl roll
125g/4½oz self -raising flour
45g/3 tbsp cornflour
55g/2oz caster sugar
55g/2oz butter
2 free-range eggs
2 tbsp fresh coconut, grated
2 tbsp finely chopped brazil nuts
1 tbsp caster sugar
For the cream
150ml/¼ pint double cream, whipped
2 tbsp stem ginger, chopped
2 tbsp fresh mint, finely chopped
1 tbsp rum
icing sugar , to dust
Method
1. Preheat oven to 190C/375F/Gas 5.
2. Grease and line a Swiss roll tin with baking parchment.
3. For the coconut swirl roll, place the flour, cornflour, sugar, butter and eggs into the bowl of a food processor. Blend until combined.
4. Transfer the mixture into the prepared Swiss roll tin and sprinkle over the coconut.
5. Transfer into the oven, and bake for 15 minutes. When cooked the sponge should spring back when lightly pressed.
6. Place the nuts and sugar into a bowl and mix together, then sprinkle over a clean tea towel.
7. Place the cooked sponge on top of the nuts and sugar and cover with another clean tea towel. Allow to cool.
8. Remove the tea towel which is covering the sponge.
9. For the cream, place the cream into a bowl and fold in the ginger, mint and rum, and spread over the sponge.
10. Use the bottom tea towel to help roll the sponge up tightly, by starting a roll at one end of the sponge and then using the cloth to continue rolling it up.
11. To serve, transfer onto a serving plate and dust with icing sugar
