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Pineapple roll


For the sponge cake:

  • 4 eggs;
  • vanilla;
  • 25 g sugar starch;
  • 30g coconut flakes.

For cream:

  • 1 tin of Sun Food pineapple slices;
  • 400 ml cream;
  • 100g coconut flakes;
  • candied cherries (optional).


Cook the sponge cake: beat the yolks with some water. Add the sugar and the vanilla sugar, then the flour mixed with the starch and the coconut flakes. Then add the beat whites. Put the composition into the oven for 10 min. roll the sponge cake

The cream: beat the cream. mix some cream with the pineapple and half of the coconut
quantity. Unroll the sponge cake, add the cream and roll it again and put it into the fridge for 3 hours. 

Flourish the Swiss roll with some cream the sprinkle the remaining coconut flakes and some pineapple.

Enjoy your meal!