1/2C (50 gr)shredded coconutyou can also toast it in the oven
Confectioners sugarneeded amount
Instructions
Preheat the oven to 395º F (200° C). Line with parchment paper and grease a rectangular cake pan of about 13 x 9 inches (33cm x 22cm). In a small bowl sift together the flour and corn starch.
In a bowl, using a mixer, beat the egg whites with the salt until they turn whiter in color and get fluffy. Mix in the sugar little by little until firm peaks form.
Mix in the egg yolks one by one, beating non stop. Then add in the honey, oil and vanilla extract.
Using a rubber spatula (so the mixture doesn´t loose air), integrate the flour mixture little by little until you get a smooth batter.
Pour this mixture in the cake pan and spread it using the spatula. Bake on the top part of the oven for abour 12 to 15 minutes or until it starts turning golden brown.
Place a pice of parchment paper (same size of the pan) on the kitchen countertop and spread some confectioners sugar on top of it. Once out of the oven and when it is still hot turn the cake over the parchment paper, and roll it up lengthwise, then let it cool for 15 minutes.
Once cool, unroll it, put the parchment away and spread the dulce de leche on top (put some aside to decorate). Roll it up again lengthwise to form the roll, then spread the remaining dulce de leche and sover it with shredded coconut.