Chocolate Coconut Cake Roll

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Servings: 12 Difficulty: Advanced
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A delicate chocolate sponge rolled with a creamy coconut filling for a tropical twist on a classic dessert
Chocolate Coconut Cake Roll recipe image

This Chocolate Coconut Cake Roll is a showstopper dessert that combines a rich, coffee-infused chocolate sponge with a luscious coconut cream filling. The thin, flexible cake layer is easy to roll without cracking, thanks to the proper baking technique and immediate rolling method. The contrast between the deep cocoa flavor and the bright, creamy coconut creates a sophisticated yet comforting treat. Perfect for holiday gatherings, brunches, or any special occasion where you want to impress guests with homemade elegance. It’s lighter than traditional layered cakes but equally satisfying. Serve chilled for the best texture and flavor balance.

Chocolate Coconut Cake Roll recipe image
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Chocolate Coconut Cake Roll

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 497.6

Description

This Chocolate Coconut Cake Roll is a showstopper dessert that combines a rich, coffee-infused chocolate sponge with a luscious coconut cream filling. The thin, flexible cake layer is easy to roll without cracking, thanks to the proper baking technique and immediate rolling method. The contrast between the deep cocoa flavor and the bright, creamy coconut creates a sophisticated yet comforting treat. Perfect for holiday gatherings, brunches, or any special occasion where you want to impress guests with homemade elegance. It&# 226;ÂÂs lighter than traditional layered cakes but equally satisfying. Serve chilled for the best texture and flavor balance.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC). Coat a 15x10-inch jelly roll pan with nonstick spray, line with parchment paper, and spray the paper.
  2. In a large mixing bowl, beat 1 whole egg and 2 tablespoons hot water at high speed for 2 minutes until thick and pale.
  3. Gradually add sugar, vanilla extract, and the remaining 1/4 cup hot water; beat well until smooth.
  4. In a separate bowl, sift together flour, cocoa powder, instant coffee granules, baking powder, and salt.
  5. Add the dry ingredients to the egg mixture and beat until just combined.
  6. In a clean bowl, beat 3 egg whites until stiff peaks form.
  7. Gently stir 1/4 of the egg whites into the chocolate batter to lighten it.
  8. Carefully fold in the remaining egg whites in two additions, being gentle to maintain airiness.
  9. Spread batter evenly into the prepared pan.
  10. Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.
  11. Immediately loosen edges with a knife and invert the cake onto a kitchen towel dusted with 2 tablespoons powdered sugar.
  12. Peel off the parchment paper.
  13. Starting from a short end, roll the cake up tightly with the towel inside to set the shape.
  14. Let cool completely on a wire rack, seam side down.
  15. Once cool, unroll the cake carefully and remove the towel.
  16. Spread Coconut Cream Filling evenly over the cake surface.
  17. Roll up the cake again in a jelly roll fashion.
  18. Place on a serving platter, seam side down, cover with plastic wrap, and chill for 1 hour.
  19. Sprinkle with remaining sifted powdered sugar before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 497.6kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.6g8%
Cholesterol 46.6mg16%
Sodium 1414.4mg59%
Total Carbohydrate 114.8g39%
Dietary Fiber 6.2g25%
Sugars 71.8g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, coconut, cake roll, jelly roll, sponge cake, dessert, coffee, cocoa, rolled cake, holiday dessert, cream filling, baking, chocolate cake, tropical, party food, make ahead, chilled dessert, spring roll cake, light dessert, elegant
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