Description
This Coconut Cake Roll is a light, airy sponge cake infused with coconut milk and vanilla, wrapped around a rich coconut cream cheese filling, then topped with toasted coconut. Each slice offers tropical flavor and an elegant presentation—perfect for special occasions, picnics, or when you’re dreaming of island sunshine.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut milk (canned, full-fat)
- Powdered sugar (for rolling)
Filling
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon coconut extract
- 1/2 cup shredded sweetened coconut
Topping
- 1/2 cup toasted shredded coconut
- Powdered sugar, for dusting
Instructions
- Prepare the Pan & Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure easy release.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Beat Eggs & Sugar: In a large mixing bowl, beat eggs and sugar with an electric mixer on high for 4–5 minutes, until very thick and pale in color. Then mix in the vanilla extract and coconut milk until well combined.
- Combine Wet and Dry: Gently fold the dry ingredients into the egg mixture using a spatula, mixing only until just combined to keep the batter airy.
- Bake the Cake: Pour the batter into your prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake is golden and springs back lightly when touched.
- Roll the Cake: Immediately turn the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting on a short side, roll up the cake and towel together. Allow it to cool completely while rolled.
- Prepare the Filling: While the cake cools, beat the softened cream cheese and butter in a bowl until smooth and creamy. Gradually add the powdered sugar and coconut extract, beating well. Fold in the shredded sweetened coconut.
- Fill and Re-roll: Carefully unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1/2-inch border. Gently re-roll the cake (without the towel) into a log.
- Top & Chill: Sprinkle the top of the roll with toasted shredded coconut and dust with powdered sugar. Chill in the refrigerator for 30 minutes before slicing for neat, clean pieces.
Notes
- For best results, use full-fat canned coconut milk for a richer flavor.
- Be sure not to over-bake the cake, or it may crack when rolling.
- Cake roll can be made a day ahead; store covered in the refrigerator.
- If the cake cracks, don’t worry—the filling and topping will help cover minor imperfections.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg