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Coconut Cake Roll Recipe

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4.1 from 14 reviews

This Coconut Cake Roll is a luscious and fluffy dessert featuring a light sponge cake rolled with a creamy coconut-infused cream cheese frosting. The cake is generously coated with shredded sweetened coconut, making it a perfect treat for coconut lovers. It’s baked in a jelly roll pan and carefully rolled with a powdered sugar-dusted towel for a delicate texture and beautiful appearance.

Ingredients

Cake

  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 4 large eggs, separated
  • 3/4 cup sugar, divided
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1/3 cup water
  • 3 Tablespoons powdered sugar (to dust towel)

Frosting and Decoration

  • 2 (8 oz. each) packages cream cheese, softened
  • 1 1/2 cups heavy cream
  • 1 cup sugar
  • 1 tsp coconut extract
  • 2 1/2 cups shredded, sweetened coconut

Instructions

  1. Preheat Oven: Preheat your oven to 375º F to prepare for baking the cake.
  2. Prepare Pan: Grease the bottom and sides of a 15 x 10-inch jelly roll pan. Line it with parchment paper, then grease and flour the parchment paper. Set this pan aside.
  3. Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Set aside for later use.
  4. Beat Egg Whites: Using a mixer, beat egg whites on high speed until foamy. Gradually add 1/4 cup sugar, a tablespoon at a time, beating until stiff peaks form and sugar is dissolved (about 3 minutes). Set aside.
  5. Prepare Egg Yolk Mixture: In a large bowl, beat egg yolks on high speed. Gradually add 1/2 cup sugar, beating for 5 minutes until the mixture is thick and pale. Add vanilla and coconut extracts along with the water and beat well.
  6. Combine Batter: Add the flour mixture to the egg yolk batter and beat just until well combined. Gently fold in the beaten egg whites without deflating to keep the batter airy.
  7. Bake Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake at 375º F for 10-15 minutes or until the top springs back when lightly touched.
  8. Prepare Towel: Sprinkle 3 tablespoons of powdered sugar evenly over a clean dish towel to prevent sticking.
  9. Roll Cake: Loosen the edges of the cake from the pan and invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting at one short side, roll the cake and towel together tightly. Cool completely on a wire rack with the seam side down.
  10. Make Frosting: Using a stand mixer fitted with a whisk attachment, whip the cream cheese, sugar, and coconut extract until smooth. Slowly add heavy cream while whisking until the mixture thickens and becomes creamy. Stir in 1 1/2 cups shredded coconut.
  11. Frost Cake: Unroll the cooled cake and remove the towel. Spread a thick layer of frosting over the cake, leaving about a 1-inch border around the edges. Roll the cake up again, sealing the seam on the bottom.
  12. Decorate Cake: Spread the remaining frosting evenly over the top and sides of the rolled cake. Sprinkle the remaining shredded coconut over the frosting to decorate.
  13. Chill and Serve: Cover the cake and refrigerate for at least 2 hours before serving to let the flavors meld and the frosting set.

Notes

  • Make sure to beat the egg whites to stiff peaks to ensure a light, spongy cake texture.
  • Dusting the towel with powdered sugar prevents the cake from sticking during the rolling process.
  • Use sweetened shredded coconut for the best flavor and texture contrast.
  • Chilling the cake before serving helps the frosting firm up and makes slicing easier.
  • This cake is best served within 2-3 days and should be kept refrigerated.

Find it online: https://bitezly.com/coconut-cake-roll-recipe/