Sift the flour, salt, nutmeg, spice and yeast together.

Add the grated coconut.

Note: You do not have to squeeze the grated coconut dry.

Whisk the egg and add water to it to make 1 cup.

Add 1 tbsp of cream or milk to the mixture.

Mix the liquid well. Then add the liquid to the dry ingredients.

Blend well and knead to a soft dough. Place the dough in a well greased container. Cover and leave to rest for about 45 minutes or until it doubles in size.

Allow the dough to rest. Now it is time to prepare the filling.

Here are two types of delicious filling for this coconut roll.

The shredded coconut is my personal favourite.

Note: If you are preparing half the amount with cinnamon and half with raisins, you can use half the amount of ingredients for the filling. Here is how to prepare the filling.

The Filling

Cinnamon-coconut filling:

Place the butter in a small sauce pan. Melt the butter and sugar together. Add the cinnamon. Mix the ingredients over a low heat – do not let it burn. Remove and add the shredded coconut. Mix well. Set aside.

Cinnamon-raisin filling:

Place the butter in a small sauce pan. Melt the butter and sugar together. Add the cinnamon and the raisins. Mix well over low heat. Remove and set aside.

Now to continue the recipe

cut the dough in four.

Roll out each at a time to about 1/2 “. Spread the filling on top with a spatula.

As you can see the coconut flake filling is a lot easier to spread on the dough.

Hold one end of the flattened dough and roll onto itself to form a long log. Press in the edges and slice, every two inches along the log.

The rest of the rolls are placed side by side, about 1 inch apart to allow for rising while it is baked.

Preheat the oven to 200 degrees F. Bake for about 30 minutes or until golden.