Coconut Cake Roll Delight

You will want to come back to this coconut cake roll recipe every time a celebration calls for dessert that is both impressive and completely irresistible. The fluffy vanilla coconut sponge rolled around clouds of whipped cream with a snowy finish of coconut flakes makes for a showstopper that never feels heavy.

I made this cake for my sister’s birthday and my whole family now marks their calendars just waiting for an excuse to make it again. It truly turns any occasion into an event.

Ingredients

• all-purpose flour: ensures a tender and structured sponge choose fresh flour for best results
• granulated sugar: sweetens and adds moisture use a fine grain for better blending
• baking powder: helps the cake rise evenly check for freshness so the cake is not dense
• salt: balances sweetness and enhances the coconut flavor go for kosher salt if you have it
• unsweetened shredded coconut: delivers real coconut flavor toast lightly for extra depth if you like
• whole milk: provides richness and tenderness use full-fat for the best texture
• vegetable oil: keeps the cake roll extra moist any neutral oil like canola or sunflower works
• eggs: are essential for binding and structure room temperature eggs give a better rise
• vanilla extract: layers in warmth and cozy bakery notes pure extract makes a big difference
• coconut extract: elevates the tropical taste without being overpowering select pure coconut extract rather than imitation
• heavy whipping cream: whips up fluffy for the filling choose well-chilled cream for fast peaks
• powdered sugar: sweetens and stabilizes the whipped cream sift before using for a silky texture
• extra shredded coconut: sprinkled on top for a pretty finish use unsweetened for maximum control

Instructions

Prepare the Baking Pan:

Grease a 15 by 10-inch jelly roll pan and line it with parchment paper leaving an overhang to help lift the cake after baking. This will prevent sticking and makes for a neater roll.

Mix the Dry Ingredients:

In a large bowl combine all-purpose flour granulated sugar baking powder salt and shredded coconut. Stir together until everything looks evenly mixed with no lumps of flour or clumps of coconut.

Combine the Wet Ingredients:

In a separate bowl whisk together whole milk vegetable oil eggs vanilla extract and coconut extract. Whisk until everything is thoroughly combined and the mixture is smooth.

Make the Batter:

Pour the wet mixture into the bowl of dry ingredients. Use a spatula to fold everything together until just incorporated and smooth. Try not to overmix or the cake might be tough.

Bake the Cake:

Pour the batter into your prepared pan and use a spatula to spread it in an even layer reaching right to the corners. Bake in the preheated oven for 12 to 15 minutes until lightly golden and the cake springs back when touched lightly in the center.

Prepare Rolling Surface:

While the cake bakes dust a clean kitchen towel with powdered sugar covering an area larger than the cake to keep it from sticking during rolling.

Roll the Cake:

Once the cake is baked immediately invert it onto the prepared towel. Peel away the parchment paper carefully. Starting from a short end roll the cake up gently but tightly with the towel inside forming a spiral. Allow it to cool completely in this rolled shape so it sets.

Make the Whipped Cream:

Pour cold heavy cream into a mixing bowl. Add powdered sugar and vanilla extract. Whip using an electric mixer until stiff peaks form and the cream is thick and stable.

Fill the Cake:

Once the cake has completely cooled carefully unroll it. Spread the whipped cream evenly all over the surface of the cake using a spatula but leave a border at the edge to reduce overflow.

Reroll and Finish:

Reroll the cake without the towel this time. Place the seam side down on a serving platter. Sprinkle the top with extra shredded coconut for a beautiful snowy effect.

Chill and Serve:

Refrigerate the assembled cake roll for at least 1 hour before slicing. This firms everything up and makes neater slices that hold well on a dessert table.

Coconut extract is my personal favorite ingredient here. It gives the cake an unmistakable tropical scent and flavor that feels like a breath of summer in every bite. My nephew always asks if I added something magic to the filling and I tell him it is the coconut extract.

Storage Tips

Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. The cake stays moist for up to three days. For longer storage freeze individual slices on a tray then transfer to a bag or box.

Ingredient Substitutions

If you run out of coconut extract use a little extra vanilla and add finely grated fresh coconut to the batter. Almond extract in very tiny amounts also works for a subtle depth. You can try swapping oil for melted butter though the crumb will be a bit firmer.

Serving Suggestions

Serve with a mound of seasonal berries or a drizzle of dark chocolate sauce for a truly festive look. For brunch cut thick slices and offer with coffee or passionfruit tea. The cake also makes a lovely make-ahead dessert for showers and family celebrations.

Cultural Context

Rolled cakes or jelly rolls are a classic European dessert concept which caught on worldwide for how portable and pretty they are. The coconut twist likely nods to both British afternoon tea and sun-soaked island flavors. This dessert truly bridges comforting tradition and vacation vibes.

Seasonal Adaptations

swap plain whipped cream for lemon curd and cream in spring add a layer of mango or pineapple compote before rolling in summer dust with cinnamon or top with dried cranberries for a winter holiday touch

Success Stories

I brought this to a potluck and watched the serving plate empty twice as fast as anything else on the table. Even people who thought they did not love coconut kept going back for another piece.

Freezer Meal Conversion

To make ahead for parties prepare the whole roll without the finished whipped cream layer. Wrap it unfilled in parchment then foil and freeze for up to one month. Thaw and fill just before serving to keep the cream luscious.

This coconut cake roll is always the first dessert gone from the table. Make it once and you will look for reasons to bake it again.

Recipe FAQs

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm and use a powdered sugar-dusted towel to help maintain flexibility and avoid cracks.

→ Can I use sweetened shredded coconut instead of unsweetened?

Yes, but reduce the sugar in the batter slightly to balance the sweetness if you prefer a less sugary cake.

→ How long should I chill the cake before serving?

It's best to chill for at least 1 hour for clean slices and to let the flavors meld. Longer chilling gives a firmer texture.

→ Is there a substitute for heavy whipping cream in the filling?

Stabilized whipped topping or mascarpone can be alternatives if you need a different texture or non-dairy option.

→ Can I make the cake roll ahead of time?

Yes, the cake roll stores well in the refrigerator for up to 2 days, allowing flavors to blend beautifully.