Coconut Swirls

In a bowl, mix flour, cocoa powder, baking powder, 150 g sugar and a pinch of salt.

Add the egg and milk and use a hand mixer (dough hooks) to knead into a smooth dough.

Cover the dough and chill in the refrigerator for about 2 hours.

For the filling, beat together the soft butter, mascarpone, the remaining sugar, vanilla sugar, desiccated coconut and grated hazelnuts until creamy.

Roll the chilled dough between two sheets of cling film into a rectangle of about 20 x 30 cm.

Spread the coconut filling evenly over the dough, leaving a small border along one long edge.

Tightly roll the dough up from the long side, wrap in plastic and chill in the fridge overnight.

The next day, preheat the oven to 175 °C fan (200 °C conventional) and line a baking sheet with parchment paper.

Cut the roll into slices about 0.5 cm thick and place them on the sheet with some space between each.

Bake the coconut swirls for 8–10 minutes, then cool on a wire rack.