If you love soft, melt-in-your-mouth cakes with a tropical twist, this Coconut Swiss Roll Cake is a dessert you can’t miss. A light and airy sponge cake is rolled around a creamy vanilla filling, then coated in snowy desiccated coconut for a stunning presentation. Perfect for celebrations, tea time, or any sweet craving.
Table of Contents
Ingredients for Coconut Swiss Roll Cake
Preparation & Cooking Time
Step-by-Step Instructions for Coconut Swiss Roll Cake
Tips for a Perfect Coconut Swiss Roll
Frequently Asked Questions
Related Coconut Desserts & Cakes to Try
Secrets to a Perfect Coconut Swiss Roll Cake
Conclusion
Ingredients for Coconut Swiss Roll Cake
For the sponge cake
4 large eggs
½ cup (100 g) sugar
1 tsp vanilla extract
½ cup (65 g) all-purpose flour
1 tsp baking powder
2 tbsp milk
2 tbsp vegetable oil
For the filling
1 cup (240 ml) milk
3 tbsp sugar
2 tbsp cornstarch
1 egg yolk
½ tsp vanilla extract
2 tbsp butter
For decoration
1 cup (80 g) desiccated coconut
Preparation & Cooking Time
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Baking Time | 10–12 minutes |
| Cooling & Assembly | 30 minutes |
| Total Time | ~1 hour |
| Servings | 8–10 slices |
Step-by-Step Instructions for Coconut Swiss Roll Cake
- Make the sponge cake
Preheat oven to 180 °C (350 °F).
Beat eggs and sugar until pale, thick, and tripled in volume. Add vanilla.
Sift flour with baking powder and fold gently into the egg mixture.
Stir in milk and oil until smooth.
- Bake
Line a baking tray with parchment paper.
Pour in the batter and spread evenly.
Bake for 10–12 minutes until lightly golden.
- Roll the sponge
While still warm, turn the sponge onto a new sheet of parchment.
Gently roll it with the paper inside and let it cool completely.
- Prepare the creamy filling
In a saucepan, whisk milk, sugar, cornstarch, and egg yolk.
Cook over medium heat, whisking constantly, until thickened.
Remove from heat and stir in vanilla and butter. Cool.
- Assemble the roll
Carefully unroll the cooled sponge.
Spread the vanilla filling evenly.
Roll it back up tightly without cracking.
- Coat with coconut
Lightly brush the outside with cream or syrup.
Roll or sprinkle with desiccated coconut until fully coated.
- Serve
Chill for 15 minutes for easier slicing.
Cut into slices and enjoy!
Tips for a Perfect Coconut Swiss Roll Cake
Beat eggs well: Proper aeration creates a light, flexible sponge.
Don’t overbake: Overbaking makes the sponge dry and hard to roll.
Roll while warm: Rolling hot prevents cracks later.
Chill before slicing: This keeps the filling set and slices neat.
Frequently Asked Questions
Can I make it ahead of time?
Yes, the cake can be prepared a day in advance and stored in the fridge.
Can I use whipped cream instead of the custard filling?
Absolutely—whipped cream with a bit of powdered sugar works beautifully.
How to keep the roll moist?
Brush the sponge lightly with simple syrup before adding the filling.
Related Coconut Desserts & Cakes to Try
If you loved this Coconut Swiss Roll Cake, here are a few more irresistible treats to explore: enjoy the moist and fruity flavors of the Strawberry Buttermilk Pound Cake, a rich and buttery cake layered with fresh strawberry goodness; indulge in the creamy, syrup-soaked layers of the Creamy Layered Basbousa, a Middle Eastern semolina cake with a smooth custard filling; or start your morning with the fluffy, fruit-packed Fluffy Blueberry Pancakes 🫐🥞, perfect for a decadent breakfast or brunch.
Secrets to a Perfect Coconut Swiss Roll Cake
Achieving a light, fluffy, and crack-free Coconut Swiss Roll Cake is easier when you follow a few key tips:
Whip the eggs and sugar properly: Beat until the mixture is pale and triples in volume — this traps air and gives the sponge its light texture.
Fold the flour gently: Use a spatula and fold slowly to avoid deflating the batter.
Avoid overbaking: Remove the sponge just when it’s lightly golden — overbaking makes it dry and hard to roll.
Roll while warm: Roll the sponge in parchment while it’s still warm to prevent cracks and help it “remember” the shape.
Cool before filling: Let the sponge cool completely before spreading the filling so it doesn’t melt or make the cake soggy.
For more professional tips and step-by-step guidance on making jelly rolls and rolled cakes, check King Arthur Baking’s jelly roll recipe and their rolled-cake collection.
Conclusion
This Coconut Swiss Roll Cake is a tropical dream—light sponge, silky filling, and a snowy coconut finish. Whether for parties, afternoon tea, or a simple family dessert, every bite offers creamy, fluffy perfection. Serve chilled and watch it disappear in minutes!