Indulge your senses with a delightful twist on a classic dessert: the Chocolate Coconut Cake Roll! This luscious treat combines rich chocolatey flavors with the tropical sweetness of coconut, making it a show-stopping centerpiece for any occasion. With a light and airy texture wrapped around a creamy filling, this cake roll is not just a feast for the eyes but also a heavenly experience for your taste buds. Ready to impress your friends and family? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 cake roll
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup whipped cream
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- Sift together all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat eggs with an electric mixer on high speed for 5 minutes until thick and pale yellow. Gradually add granulated sugar while continuing to beat until the mixture becomes light and fluffy.
- Gently fold in vanilla extract and the sifted dry ingredients, being careful not to deflate the egg mixture. Mix until just combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still hot, dust a clean kitchen towel with cocoa powder. Carefully invert the cake onto the towel and remove the parchment paper.
- Starting from the short end, roll the cake and towel together tightly. Allow to cool completely on a wire rack, which will help the cake maintain its rolled shape.
- Once cooled, carefully unroll the cake. Spread whipped cream evenly over the surface and sprinkle shredded coconut across the cream.
- Gently re-roll the cake without the towel, ensuring the filling stays in place. Place seam-side down on a serving plate.
- Dust the top with additional cocoa powder or powdered sugar if desired. Refrigerate for at least 1 hour before slicing and serving.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for better volume when beaten. This helps create a light and fluffy cake.
- Sifting is Key: Don’t skip the sifting step! Sifting the dry ingredients not only helps to combine them but also aerates the flour and cocoa, resulting in a lighter cake.
- Gentle Folding: When combining the wet and dry ingredients, fold gently to preserve the airiness of the egg mixture. This is crucial for achieving the perfect texture.
- Cooling Technique: Roll the cake while it’s still warm to prevent cracking. The towel helps to shape the cake, making it easier to fill and roll later.
- Flavor Boost: For an extra flavor kick, consider adding a splash of coconut extract to the whipped cream or a hint of coffee to the batter to enhance the chocolate taste.
- Chill Before Serving: Allow the cake roll to chill in the refrigerator for at least an hour before slicing. This helps the filling set and makes for cleaner slices.
- Decorative Touches: Feel free to get creative with toppings! A drizzle of chocolate ganache or a sprinkle of toasted coconut can elevate the presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 110mg
