Coconut Cake Roll
A delightful tropical treat with flavors of coconut and vanilla, featuring a light and fluffy sponge cake rolled with whipped cream and garnished with shredded coconut.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsweetened shredded coconut
- 0.5 cup whole milk
- 0.5 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the whipped cream filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract for whipped cream
For garnish
- 0.5 cup unsweetened shredded coconut for garnish
Instructions
Preparation
- 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.
Baking
- 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.
Assembly
- 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.