Preheat the oven to 180°C (350°F).

Separate the egg whites and yolks.

Whisk the egg yolks with sugar and vanilla until pale and thick.

Gently fold in the almond flour and flour mix.

Whip the egg whites with a pinch of salt until stiff peaks form.

Fold the whipped egg whites into the batter.

Spread the batter evenly on a lined baking tray.

Bake for 12-15 minutes or until the top is golden.

Let the cake cool in the tray for a few minutes before inverting it onto a sheet of parchment paper powdered with sugar.

While cooling, prepare the coconut cream filling by whisking coconut cream with confectioners' sugar until smooth.

Spread the coconut cream filling evenly over the cooled cake.

Roll the cake tightly from one end to the other using the parchment.

Wrap the roulade in the parchment and chill it for at least an hour before serving.

Before serving, dust with additional desiccated coconut for garnish.