Coconut Almond Swiss Roll Cake

Prepare the Cream

With a mixer, beat the cream cheese until smooth, add sugar and mix until combined.
In a separate bowl, beat the whipping cream until peaks form. Combine with cream cheese and sugar, fold in the whipping cream until well combined.
Assemble Swiss Roll-
Carefully unroll the cake roll and remove the parchment paper (be sure cake is completely cooled). Spread the chocolate generously over the cake.
Add about 2/3 of the cream over the chocolate.
Add about half of the toasted almonds.
Tightly roll cake into a roll. Coat top and sides of roulade with remaining cream.
Decorate top of roulade with toasted coconut flakes.
Refrigerate cake covered at least 2 hours or overnight.

Notes
Use a rimmed baking sheet around the size of 18″x12″. 🙂
Nutrition
527kcal

Calories

61g Carbs

8gProtein

29gFat