Tania Log - Grenadian Style

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a lighter texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with fewer calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

Preheat the oven to 350°F (175°C).

Grease and flour a baking pan.

Peel and mash the tania until smooth.

In a bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and mashed tania.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the tania mixture, alternating with the coconut milk.

Mix until just combined, being careful not to overmix.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, prepare the frosting by mixing cream cheese and powdered sugar until smooth.

Spread the frosting evenly over the cooled cake and roll it up tightly from one end.

Chill the rolled cake in the refrigerator for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens