Coconut Cake Roll Recipe

Meet your new showstopper dessert: the Coconut Cake Roll! If you love cakes that deliver both elegance and a hit of tropical flavor, this luscious creation is about to steal your heart. Imagine a pillow-soft sponge rolled around a rich coconut-cream cheese filling, crowned with toasty flecks of coconut and a snowy dusting of powdered sugar. With its dreamy taste and inviting presentation, this Coconut Cake Roll is a slice of island paradise the whole family will love. Whether you’re serving it at a gathering or enjoying it as a special treat, you’ll find it’s as delightful to make as it is to eat.

Ingredients You’ll Need

Every ingredient in this recipe has a simple, essential role—nothing extra, just pure tropical bliss. The magic of this Coconut Cake Roll is how a few kitchen staples transform into something truly extraordinary with just the right touches.

• All-purpose flour: Forms the sturdy foundation for your fluffy sponge, giving it that cake roll structure that holds up when filled and rolled.
• Baking powder: Adds the light lift, ensuring every bite is airy and soft rather than dense.
• Salt: Balances the sweetness and brings out the other flavors to full effect.
• Large eggs: Whipped to perfection, they create the volume and delicate texture essential for a flexible cake roll.
• Granulated sugar: Sweetens the batter and helps the eggs achieve that thick, glossy consistency when whipped.
• Vanilla extract: Deepens the flavor profile with warm, aromatic notes that compliment the coconut.
• Coconut milk (canned, full-fat): Infuses the sponge with luxurious coconut flavor and extra moisture.
• Powdered sugar (for rolling and dusting): Keeps the cake from sticking and adds that irresistible, elegant finish.
• Cream cheese: Blends into a smooth, creamy filling that pairs beautifully with coconut.
• Unsalted butter: Softened and creamed for richness and a luscious mouthfeel in the filling.
• Powdered sugar (for filling): Provides smooth sweetness without a grainy texture.
• Coconut extract: Gives the filling an extra punch of coconut goodness.
• Shredded sweetened coconut: Adds chew and burst of coconut flavor inside the filling.
• Toasted shredded coconut: Sprinkled on top, it brings nutty flavor and irresistible crunch.

How to Make Coconut Cake Roll

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This little bit of prep is what guarantees a smooth release of your Coconut Cake Roll and keeps cleaning up a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This quick step ensures your cake layers bake evenly, and the baking powder works its leavening magic from the start. Don’t skip sifting for the fluffiest sponge possible!

Step 3: Whip the Eggs and Sugar

Grab a large mixing bowl for your eggs and granulated sugar. Whip them together with an electric mixer for 4–5 minutes until thick, pale, and volumized. The mixture should leave ribbons across the surface when you lift the beaters, guaranteeing a light and flexible sponge for your Coconut Cake Roll.

Step 4: Add Flavors to the Batter

Gently blend in the vanilla extract and full-fat coconut milk, folding slowly to keep the air you whipped in. This is where that unmistakable, mellow coconut flavor infuses right into the cake.

Step 5: Combine Wet and Dry Ingredients

With a soft hand, fold the dry ingredients into your egg mixture until just combined. Avoid overmixing so your cake stays perfectly tender and spongy—ideal for rolling without cracks.

Step 6: Bake the Sponge

Pour your batter into the prepared pan, smoothing it evenly to reach all the edges. Bake for 10–12 minutes or until the cake springs back when lightly touched. It should be just golden with no dry spots to maintain flexibility for the roll.

Step 7: Roll While Warm

Immediately turn the hot cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll up the cake from the short end, towel included. Cooling it rolled up locks in that shape, ensuring a seamless Coconut Cake Roll every time.

Step 8: Prepare the Coconut Filling

While your cake cools, beat softened cream cheese and butter together until creamy. Mix in the powdered sugar and coconut extract, then fold in shredded sweetened coconut for texture. This dreamy filling is where the Coconut Cake Roll earns its creamy, indulgent heart.

Step 9: Fill and Reroll

Once the cake is cool, carefully unroll it and spread your coconut filling in an even layer. Gently roll the cake up again (without the towel this time), making sure not to push too hard so the filling stays fluffy.

Step 10: Decorate and Chill

Finish your Coconut Cake Roll by topping it with toasted shredded coconut and a dainty dusting of powdered sugar. Chill the cake roll for at least 30 minutes—this makes slicing neat and serving a breeze!

How to Serve Coconut Cake Roll

Garnishes

A Coconut Cake Roll loves a flourish! Sprinkle extra toasted coconut along the top for crunch and color, and dust with powdered sugar right before serving. If you want an extra-tropical touch, add a few curls of lime zest or edible flowers for a burst of brightness.

Side Dishes

Pair your Coconut Cake Roll with a dollop of whipped cream, a scoop of vanilla or mango ice cream, or fresh tropical fruits like pineapple, kiwi, or strawberries. These sides echo the island vibe and balance the richness of the cake.

Creative Ways to Present

Host a dessert party! Slice the Coconut Cake Roll into thin spirals and fan them out on a platter. You can drizzle with a light coconut or white chocolate sauce, or layer them into parfaits with fruit and whipped cream for an extra-special twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Coconut Cake Roll slices tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 4 days. This keeps the cake moist and the filling delicious, so you can enjoy it for days after the big event.

Freezing

Want to make your Coconut Cake Roll ahead? You can! Wrap the fully assembled (but undecorated) roll in several layers of plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight, and sprinkle on the toasted coconut and powdered sugar before serving for freshly made flair.

Reheating

While the Coconut Cake Roll is best enjoyed chilled or at room temperature, if you prefer it slightly warmed, let it rest at room temperature for about 30 minutes after refrigeration. Avoid microwaving, as this could melt the filling and spoil the roll’s texture.

FAQs

What if my cake cracks when rolling?

Minor cracks are common and nothing to fret over—they’ll be hidden by the coconut topping and powdered sugar! Make sure to roll the cake while it’s hot and handle it gently for best results.

Can I make this Coconut Cake Roll gluten-free?

Absolutely! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour, but be sure it contains xanthan gum for structural support in the sponge.

Can I use low-fat coconut milk in the sponge?

Full-fat coconut milk is best for richness, moisture, and flavor, but you can use low-fat in a pinch. Just note your cake might be a bit less tender and flavorful.

How do I toast shredded coconut?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring halfway until golden brown. Watch it closely—it toasts quickly!

Can I prepare the cake roll a day ahead?

Yes! In fact, making the Coconut Cake Roll ahead and letting it chill overnight allows the flavors to meld and makes for perfectly clean, neat slices when you serve it.

Final Thoughts

Don’t let the graceful look of this Coconut Cake Roll fool you—it’s totally doable in any home kitchen, and the results are always worth every step. When you serve this at your next gathering, get ready for rave reviews and second helpings. Give it a try and let it carry you straight to dessert paradise!

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