Coconut Rocambole

Name: Coconut Rocambole
Yield: 10
Ingredients: Cream Filling; 1 cup grated coconut; 2 tablespoons unsalted butter; 1 can sweetened condensed milk; Dough; 1 cup all-purpose flour; 3 tablespoons cornstarch; 3 tablespoons more cornstarch; 1 teaspoon baking powder; 6 egg whites beaten to snow; 6 eggs; Accessories; Baking sheet 41 cm x 27.5 cm; Wax paper

1
Cream Filling
2
1 cup grated coconut
3
2 tablespoons unsalted butter
4
1 can sweetened condensed milk
5
Dough
6
1 cup all-purpose flour
7
3 tablespoons cornstarch
8
3 tablespoons more cornstarch
9
1 teaspoon baking powder
10
6 egg whites beaten to snow
11
6 eggs
12
Accessories
13
Baking sheet 41 cm x 27.5 cm
14
Wax paper

Ingredients

1
Cream Filling
2
1 cup grated coconut
3
2 tablespoons unsalted butter
4
1 can sweetened condensed milk
5
Dough
6
1 cup all-purpose flour
7
3 tablespoons cornstarch
8
3 tablespoons more cornstarch
9
1 teaspoon baking powder
10
6 egg whites beaten to snow
11
6 eggs
12
Accessories
13
Baking sheet 41 cm x 27.5 cm
14
Wax paper

Directions

1
Cream Filling
2
Line the baking sheet with wax paper
3
Combine all ingredients and place in the baking sheet. Reserve
4
Dough
5
1
6
In a mixer, beat the eggs with two tablespoons of water until they become frothy
7
Add the flour and mix well
8
In a separate bowl, combine the cornstarch, more cornstarch, and baking powder
9
Sieve over the egg mixture and fold delicately
10
2
11
Gradually add the beaten egg whites, folding gently
12
Place the dough on top of the cream filling in the baking sheet
13
Bake in a medium oven for 20 minutes
14
Carefully remove from the oven, shape into a coil, and dust with flour
15
Cut and serve.