Description
A soft and fluffy coconut cake roll filled with lightly sweetened whipped cream and topped with shredded coconut. This tropical-inspired dessert is moist, elegant, and perfect for celebrations or a special treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon coconut extract (optional)
- Additional shredded coconut for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy.
- Add the vegetable oil and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until smooth.
- Pour the batter evenly into the prepared pan and spread it gently to an even layer.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare a clean kitchen towel and dust it with powdered sugar.
- Once baked, invert the cake onto the towel, remove the parchment paper, and roll the cake gently with the towel while still warm. Allow it to cool completely.
- Whip the heavy cream with powdered sugar and coconut extract until stiff peaks form.
- Carefully unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up without the towel.
- Sprinkle shredded coconut on top and refrigerate for at least 1 hour before slicing and serving.
Notes
- Rolling the cake while warm helps prevent cracking.
- Do not overbake the cake to maintain a soft and flexible texture.
- Sweetened shredded coconut can be used, but slightly reduce the sugar in the batter.
- For extra flavor, lightly toast the coconut before sprinkling it on top.
- Store the cake roll in the refrigerator for up to 3 days in an airtight container.
- The cake can be frozen tightly wrapped for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
