Indulge in the luscious flavors of this Coconut Cake Roll, a dessert that’s as stunning as it is delicious. Featuring a light and fluffy sponge cake with a hint of coconut, this roulade is generously filled with a creamy, dreamy coconut frosting. Finished with a sprinkle of sweetened shredded coconut, it’s perfect for celebrations or simply treating yourself. If you’re a coconut lover, this dessert will become an instant favorite!
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs, separated
- 3/4 cup sugar, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/3 cup water
- 3 tablespoons powdered sugar (for dusting the towel)
For the Frosting:
- 2 1/2 cups shredded, sweetened coconut
- 2 (8 oz) packages cream cheese, softened
- 1 1/2 cups heavy cream
- 1 cup sugar
- 1 teaspoon coconut extract
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. - Beat the Egg Yolks
In a large bowl, beat the egg yolks with 1/2 cup of sugar until the mixture is thick and pale. Stir in the vanilla and coconut extracts, followed by the water. - Whip the Egg Whites
In a separate bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. - Combine the Batter
Gently fold the dry ingredients into the egg yolk mixture until just combined. Carefully fold in the egg whites in batches, maintaining as much air in the batter as possible. - Bake the Cake
Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched. - Roll the Cake
Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. While the cake is still warm, carefully turn it out onto the towel, peel off the parchment paper, and gently roll the cake with the towel from the short side. Let it cool completely in the rolled shape. - Make the Cream Cheese Base
In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy. - Whip the Cream
In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, followed by the coconut extract. - Add the Shredded Coconut
Gently fold in 2 cups of the shredded coconut, reserving 1/2 cup for garnish. - Unroll the Cake
Carefully unroll the cooled cake and spread an even layer of frosting over the surface. - Re-roll the Cake
Roll the cake back up (without the towel) and place it seam-side down on a serving platter. - Frost the Outside
Spread the remaining frosting evenly over the outside of the rolled cake. Press the reserved shredded coconut onto the frosting for a beautiful finish. - Chill and Serve
Refrigerate for at least 1 hour before slicing to allow the flavors to meld and the frosting to set. Slice and serve chilled.
Conclusion
This Heavenly Coconut Cake Roll is a delightful combination of tender sponge cake and rich coconut cream filling. It’s a dessert that’s as visually impressive as it is delicious. Perfect for holidays, birthdays, or any day you want to indulge, it’s a treat that will have everyone asking for seconds.
Heavenly Coconut Cake Roll (Coconut Roulade)
A light and fluffy coconut sponge cake rolled withcreamy coconut frosting and coated in shredded coconut, this Coconut CakeRoll is a tropical-inspired dessert that’s easy to make and impossible toresist.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs separated
- 3/4 cup sugar divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/3 cup water
- 3 tablespoons powdered sugar for dusting the towel
For the Frosting:
- 2 1/2 cups shredded sweetened coconut
- 2 8 oz packages cream cheese, softened
- 1 1/2 cups heavy cream
- 1 cup sugar
- 1 teaspoon coconut extract
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix the Dry Ingredients : In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- Beat the Egg Yolks : In a large bowl, beat the egg yolks with 1/2 cup of sugar until the mixture is thick and pale. Stir in the vanilla and coconut extracts, followed by the water.
- Whip the Egg Whites : In a separate bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Combine the Batter : Gently fold the dry ingredients into the egg yolk mixture until just combined. Carefully fold in the egg whites in batches, maintaining as much air in the batter as possible.
- Bake the Cake : Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake : Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. While the cake is still warm, carefully turn it out onto the towel, peel off the parchment paper, and gently roll the cake with the towel from the short side. Let it cool completely in the rolled shape.
- Make the Cream Cheese Base : In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.
- Whip the Cream : In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, followed by the coconut extract.
- Add the Shredded Coconut : Gently fold in 2 cups of the shredded coconut, reserving 1/2 cup for garnish.
- Unroll the Cake : Carefully unroll the cooled cake and spread an even layer of frosting over the surface.
- Re-roll the Cake : Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
- Frost the Outside : Spread the remaining frosting evenly over the outside of the rolled cake. Press the reserved shredded coconut onto the frosting for a beautiful finish.
- Chill and Serve : Refrigerate for at least 1 hour before slicing to allow the flavors to meld and the frosting to set. Slice and serve chilled.