Description
Coconut Cake Roll is a delightful tropical treat that combines the flavors of coconut and vanilla in a light and fluffy cake, rolled with whipped cream and garnished with shredded coconut.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened shredded coconut
- ½ cup whole milk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
- ½ cup unsweetened shredded coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and shredded coconut. Mix well.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and coconut extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one end, roll the cake up with the towel inside, creating a tight roll. Allow it to cool completely in this shape.
- While the cake cools, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Once the cake is completely cool, unroll it gently and spread the whipped cream evenly over the surface. Roll the cake back up without the towel.
- Place the rolled cake seam-side down on a serving platter. Sprinkle the top with additional shredded coconut.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- For a tropical twist, add crushed pineapple to the whipped cream filling.
- Alternatively, substitute almond extract for coconut extract for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg