Coconut Chocolate Roll

Coconut Chocolate Roll is a delightful dessert that beautifully combines the richness of chocolate with the tropical flavor of coconut. Perfect for celebrations or simply a cozy afternoon treat, this roll will captivate your taste buds and impress your guests. Whether enjoyed with a cup of coffee or shared at a gathering, this luscious dessert promises to be a crowd-pleaser.

Ingredients

• 4 large eggs
• A pinch of salt
• 100 g sugar (about ½ cup)
• 2 tbsp vegetable or coconut oil
• 80 g flour (about ⅔ cup)
• 20 g cocoa (about ¼ cup)
• 0.5 tsp baking powder (optional)
• 2 tbsp coconut flakes
• 400 ml milk (about 1 ⅔ cups)
• 200 g coconut shavings (about 2 cups)
• 80 g sugar (about ⅓ cup)
• 1 tsp vanilla sugar
• 2 tbsp semolina
• 75 g butter (about 5 ½ tbsp)
• 20 to 50 g milk chocolate (for decoration)

Directions

1. For the dough, beat the eggs with a pinch of salt in a mixing bowl until fluffy. Gradually add the sugar and continue beating for 5-6 minutes until the mixture is thick and foamy.
2. Add the vegetable or coconut oil to the egg mixture and mix until well combined.
3. In a separate bowl, sift the flour, cocoa, and optional baking powder together. Gradually add this dry mixture to the egg mixture in three batches, mixing carefully after each addition.
4. Fold in the coconut flakes gently into the batter.
5. Preheat the oven to 180°C (356°F). Spread the cake batter onto a baking sheet lined with parchment paper and bake for 15-18 minutes.
6. Once cooked, remove the cake from the oven and roll it up while hot. Allow it to cool completely in this rolled-up shape.
7. For the cream filling, combine the milk, coconut flakes, sugar, semolina, and butter in a saucepan. Cook over medium heat, stirring occasionally, for 5-6 minutes after it reaches a boil, until it thickens slightly. Remove from heat and let cool.
8. Unroll the cooled cake, spread the coconut filling evenly over it, and roll it tightly once more.
9. Wrap the rolled cake in parchment paper and refrigerate for at least 1.5 to 2 hours to set.
10. For decoration, melt the milk chocolate in a microwave or double boiler, then transfer it into a pastry bag. Drizzle the melted chocolate over the top of the roll as desired.

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 2 hours 38 minutes (including cooling time)
Servings: 8
Nutrition Info (per serving): Approx. 250 calories, 12g fat, 35g carbohydrates, 4g protein

How to serve

Coconut Chocolate Roll is best served sliced into generous pieces. For an elegant presentation, place the slices on a decorative plate, and garnish with additional coconut shavings or fresh fruit. A dollop of whipped cream or a scoop of vanilla ice cream complements this dessert beautifully. Enjoy it chilled from the refrigerator for a refreshing treat any time of the year.

FAQs

Q: Can I use dark chocolate instead of milk chocolate for decoration?
A: Yes, dark chocolate can be used for decoration if you prefer a richer flavor.

Q: How long can I store the Coconut Chocolate Roll?
A: The roll can be stored in the refrigerator for up to 3 days. Make sure to keep it wrapped to maintain freshness.

Q: Can I freeze the Coconut Chocolate Roll?
A: Yes, you can freeze the roll. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Thaw in the refrigerator before serving.

Coconut Chocolate Roll

A delightful dessert combining the richness of chocolate with tropical coconut flavor, perfect for celebrations or cozy afternoons.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 2 hours hrs 38 minutes mins

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: Global, Tropical

Calories: 250

Ingredients Method Notes

Ingredients

  

For the dough

• 4 large large eggs
• 1 pinch salt
• 100 g sugar (about ½ cup)
• 2 tbsp vegetable or coconut oil
• 80 g flour (about ⅔ cup)
• 20 g cocoa (about ¼ cup)
• 0.5 tsp baking powder (optional)
• 2 tbsp coconut flakes

For the cream filling

• 400 ml milk (about 1 ⅔ cups)
• 200 g coconut shavings (about 2 cups)
• 80 g sugar (about ⅓ cup)
• 1 tsp vanilla sugar
• 2 tbsp semolina
• 75 g butter (about 5 ½ tbsp)
• 20 to 50 g milk chocolate (for decoration)

Method

 

Preparation

1. Beat the eggs with a pinch of salt in a mixing bowl until fluffy.
2. Gradually add the sugar, continuing to beat for 5-6 minutes until thick and foamy.
3. Add the vegetable or coconut oil to the egg mixture and mix until well combined.
4. In a separate bowl, sift the flour, cocoa, and optional baking powder together.
5. Gradually add the dry mixture to the egg mixture in three batches, mixing carefully after each addition.
6. Fold in the coconut flakes gently into the batter.

Baking

1. Preheat the oven to 180°C (356°F).
2. Spread the cake batter onto a baking sheet lined with parchment paper and bake for 15-18 minutes.
3. Once cooked, remove the cake from the oven and roll it up while hot. Allow it to cool completely in this rolled-up shape.

Cream Filling

1. In a saucepan, combine the milk, coconut flakes, sugar, semolina, and butter.
2. Cook over medium heat, stirring occasionally, for 5-6 minutes after it reaches a boil, until it thickens slightly.
3. Remove from heat and let cool.

Assembly

1. Unroll the cooled cake, spread the coconut filling evenly over it, and roll it tightly once more.
2. Wrap the rolled cake in parchment paper and refrigerate for at least 1.5 to 2 hours to set.

Decoration

1. Melt the milk chocolate in a microwave or double boiler.
2. Transfer the melted chocolate into a pastry bag and drizzle over the top of the roll as desired.

Notes

Coconut Chocolate Roll is best served sliced into generous pieces. Garnish with coconut shavings or fresh fruit, and complement with whipped cream or vanilla ice cream. Enjoy chilled for a refreshing treat.