Coconut Cake Roll Dessert (Print Version)
Fluffy cake rolled with coconut cream and sprinkled with shredded coconut. Light, sweet, and festive.
# Ingredients:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1/2 cup unsweetened shredded coconut
06 -
1/2 cup whole milk
07 -
1/2 cup vegetable oil
08 -
4 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 teaspoon coconut extract
→ Filling and Garnish
11 -
1 cup heavy whipping cream
12 -
2 tablespoons powdered sugar
13 -
1/2 teaspoon vanilla extract
14 -
1/2 cup unsweetened shredded coconut
# Steps:
01 -
Heat oven to 350°F. Grease a 15×10-inch jelly roll pan and line with parchment paper, leaving an overhang for easy removal.
02 -
In a large bowl, mix flour, granulated sugar, baking powder, salt, and shredded coconut until fully incorporated.
03 -
In a separate bowl, whisk together whole milk, vegetable oil, eggs, vanilla extract, and coconut extract until smooth.
04 -
Pour wet mixture into the dry ingredients. Stir gently until the batter is smooth and just combined.
05 -
Spread batter evenly in the prepared pan. Bake for 12 to 15 minutes, or until light golden and the surface springs back when touched.
06 -
Dust a clean kitchen towel generously with powdered sugar to prevent sticking.
07 -
Immediately after baking, invert cake onto the prepared towel. Peel off parchment. Starting from the short end, roll the cake up with the towel and let cool completely.
08 -
In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 -
When cake is fully cooled, unroll gently. Spread whipped cream evenly over the surface, then reroll without the towel.
10 -
Set rolled cake seam-side down on a platter. Sprinkle top with remaining shredded coconut. Refrigerate at least 1 hour before slicing and serving.
# Notes:
01 -
Rolling the cake while warm prevents cracking and gives the roll its classic spiral shape.