INGREDIENTS:

1 tin condensed milk
1 cup dry coconut powder
1/4 cup cocoa powder
1/2 cup milk powder
1tbsp. plain flour
3 tbsp. butter
4-5 drops vanilla essence

DIRECTIONS:

Empty condensed milk into two pan, half in each.

Add 3/4 coconut powder to one.

Add cocoa, milk powder, plainflour to the other.

Add half butter to each pan.

Add 2 drops essence in each.

Mix contents of each pan well.

First place cocoa mixture pan to heat.

Stir continuously with spatula till a soft lump forms and leaves sides of pan.

Take off fire. Cool a little.

Roll carefully, on a large sheet of butterpaper.

Dust with icing sugar to help rolling if required.

Put second pan to cook, similarly.

When mixture is a soft lump, and leaves side of pan, take off fire.

Cool a little, roll similarly.

Invert with butter paper over cocoa layer, so both layers are one on top of the other.

Carefully peel off upper paper.

Make a tight roll of both, to form a swissroll.

Spread remaining coconut powder on a dry sheet of butterpaper.

Cover roll with coconut by rolling it on spread coconut powder.

Chill roll for 3-4 hours, cut into thin half inch slices.

Store in airtight container, refrigerate.

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