A delightful and visually appealing Pink Coconut Swiss Roll Cake that combines the flavors of coconut and chocolate, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/2 cup coconut milk
1/2 cup shredded sweetened coconut
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon coconut extract
Pink food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the coconut milk into the batter and mix until smooth. If desired, add a few drops of pink food coloring to achieve your preferred shade.
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper.
Starting from one end, roll the cake up in the towel, jelly-roll style. Let it cool completely while rolled up.
In a mixing bowl, whip the heavy cream, powdered sugar, and coconut extract until soft peaks form.
Once the cake is cool, unroll it gently and spread the whipped cream mixture evenly over the surface. Sprinkle shredded coconut on top.
Roll the cake back up without the towel and place it seam-side down on a serving platter. Chill in the refrigerator for at least 30 minutes before slicing.
Notes
For a tropical twist, add crushed pineapple to the whipped cream filling.
Substitute almond extract for coconut extract for a different flavor profile.