Coconut Yule Log



This year, opt for a coconut Yule log! This quick and easy recipe is ideal to finish on a fresh and exotic note. This butter-free dessert is to be enjoyed with appetite.


For the sponge cake:

100g of flour

100 g sugar

4 eggs

Vanilla powder

For the whipped cream:

30 cl of whole liquid cream (30%)

250 g of mascarpone

50 g sugar

A few drops of coconut or vanilla extract

For garnish :

Coconut shavings or grated coconut

Steps :

1. In a salad bowl, place the mascarpone and the liquid cream then set aside in the freezer for a few minutes to facilitate the assembly of the whipped cream.

2. For the sponge cake: start by separating the whites from the yolks. Then beat the egg whites with a pinch of salt. Once the eggs start to firm, gradually pour in the sugar while continuing to beat the mixture.

3. When the eggs are almost set, add the 4 egg yolks and continue beating for a few minutes.

4. Then add the vanilla and the previously sifted flour. Mix gently with a spatula. Spread the sponge cake evenly on a baking sheet lined with parchment paper. Sprinkle with grated coconut and bake for 10 minutes at 180 ° C.

5. With an electric mixer, combine the mascarpone and liquid cream. Then add the sugar and the coconut extract and beat everything firmly. Reserve in the fridge.

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