Coconut Cake Roll Dessert

Published: October 25, 2024

Delicious coconut cake roll dessert with cream filling on a plate.

Coconut Cake Roll Dessert is a delightful treat that captures the essence of summer with its light, fluffy texture and tropical flavor profile. This enchanting dessert is not just a feast for the eyes; it is a culmination of sweet coconut and creamy whipped goodness, all wrapped in a tender sponge cake. The visual allure of this cake roll, dusted with shredded coconut, invites you to take a bite, and the aroma of freshly baked cake will have everyone converging in the kitchen.

Not only is this recipe a nostalgic nod to classic desserts, but it also boasts a quick, step-by-step preparation that makes it accessible for both novice bakers and seasoned chefs alike. Imagine sharing this delicious creation with friends and family at gatherings, where each slice becomes a moment of joy. The Coconut Cake Roll Dessert is worth making for any occasion—its impressive appearance and summery flavor are sure to leave a lasting impression.

Why You’ll Love This Recipe

What makes Coconut Cake Roll Dessert truly exceptional? Its easy prep and minimal ingredients make it a go-to recipe for any home cook. The simple combination of pantry staples transforms into a spectacular dessert that feels celebratory. Perfect for family weeknight treats, weekend gatherings, or even festive celebrations, this cake roll caters to a variety of occasions.

Whether it’s a birthday, holiday, or simply a day when you crave something sweet, this dessert is quick to whip up and delightful to eat. Its versatility allows for creative variations, while its tropical flavor satisfies those summer cravings year-round. So, let’s dive into the ingredients to start your baking adventure!

Ingredients for Coconut Cake Roll Dessert

2 cups all-purpose flour: The foundation of your cake, providing structure.
1 1/2 cups granulated sugar: Sweetness that enhances the cake’s flavor.
1 tablespoon baking powder: Leavening agent that lends a light texture.
1/2 teaspoon salt: Balances sweetness and enhances flavors.
1/2 cup unsweetened shredded coconut: Adds delightful texture and coconut flavor.
1/2 cup whole milk: Keeps the cake moist and tender.
1/2 cup vegetable oil: Contributes to a light and fluffy texture.
4 large eggs: Essential for moisture and binding.
1 teaspoon vanilla extract: Provides a warm, sweet undertone.
1 teaspoon coconut extract: Intensifies the delicious coconut flavor.
1 cup heavy whipping cream: For a luscious whipped filling.
2 tablespoons powdered sugar: Sweetens the whipped cream.
1/2 teaspoon vanilla extract: For added flavor in the whipped cream.
1/2 cup unsweetened shredded coconut: To garnish and enhance presentation.

Step-by-Step Directions

Preheat oven: Heat the oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by greasing it and lining it with parchment paper, leaving an overhang for easy removal.
Mix dry ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 cup of shredded coconut. Mix until fully incorporated.
Combine wet ingredients: In a separate bowl, whisk together 1/2 cup of whole milk, 1/2 cup of vegetable oil, 4 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of coconut extract until the mixture is smooth.
Combine mixtures: Pour the wet ingredients into the dry mixture. Stir gently until the batter is smooth and just combined.
Bake: Spread the batter evenly in the prepared pan and bake for about 12 to 15 minutes, or until the top is light golden and springs back when touched.
Cool and roll: Dust a clean kitchen towel generously with powdered sugar. Immediately after removing from the oven, invert the cake onto the towel, peel off the parchment paper, and roll the cake up in the towel starting from the short end. Allow it to cool completely.
Prepare whipped cream: In a cold bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
Unroll and fill: Once the cake is fully cooled, gently unroll it. Spread the whipped cream evenly over the surface, then reroll the cake without the towel.
Garnish: Place the rolled cake seam-side down on a platter and sprinkle the top with the remaining shredded coconut.
Refrigerate: Chill in the refrigerator for at least 1 hour before slicing and serving.

Tips & Tricks

To achieve a foolproof Coconut Cake Roll Dessert, here are some handy chef’s secrets:

Use a non-stick jelly roll pan for easy release.
Dust the towel with powdered sugar liberally, as this prevents the cake from sticking while it cools.
Ensure the whipped cream is cold before whipping to achieve the best volume and texture.
For added flair, feel free to include chopped toasted nuts or fruit within the whipped cream, enhancing both taste and texture.

Serving Suggestions & Pairings

When it comes to serving your Coconut Cake Roll Dessert, the presentation is key. A simple yet elegant way is to slice the roll into pinwheels and present them on a beautiful serving platter. Enhance the visual appeal with fresh berries or edible flowers for a pop of color.

For a themed dessert table, pair this cake roll with tropical-themed beverages like coconut iced tea or refreshing lemonade. It also teams up nicely with a scoop of vanilla or coconut ice cream, ensuring a truly indulgent experience.

Nutritional Information

While treating yourself to a slice of Coconut Cake Roll Dessert, be mindful of the indulgence. Each serving (approximately 1/12 of the roll) contains around 250 calories, with a good mix of carbohydrates and fats. The cake offers some protein content from the eggs and cream. For a lighter alternative, consider using Greek yogurt in place of heavy cream for the filling—it’ll still be delicious with fewer calories.

Storing Tips & Variations for Coconut Cake Roll Dessert

Storing your leftover Coconut Cake Roll Dessert is simple. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, consider freezing the unfilled rolled cake. Thaw it in the fridge overnight before filling and serving.

Explore variations by experimenting with different flavors! Instead of coconut, try lemon or matcha for a unique twist. For added texture, consider folding in citrus zest or nuts into the whipped cream.

Conclusion for Coconut Cake Roll Dessert

Now that you’ve delved into the whimsical world of Coconut Cake Roll Dessert, it’s time to experience the joy of making it yourself! This treat is not only a celebration of flavor but also a beautiful dessert that will delight your family and friends. So, gather your ingredients, roll up your sleeves, and indulge in the heavenly tropical sweetness that awaits!

FAQs

1. Can I make this cake ahead of time?

Yes! You can make the cake roll a day in advance. Just fill it with whipped cream and refrigerate until it’s ready to be served.

2. What can I use instead of coconut extract?

You can substitute with additional vanilla extract or opt for almond extract for a different flavor profile.

3. How can I make this recipe gluten-free?

To make it gluten-free, replace all-purpose flour with a 1-to-1 gluten-free flour blend.

4. Can the filling be altered?

Absolutely! You can use mascarpone cheese or cream cheese mixed with whipped cream for a richer filling.

5. How do I store leftovers?

Wrap any leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. You can also freeze unfilled rolls for longer storage.