Name: Coconut Chocolate Roll
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 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, about 1 to 2 oz))

Jump to Recipe Print Recipe

Coconut Chocolate Roll is a delightful dessert that combines the rich flavors of chocolate with the tropical taste of coconut, creating a treat that is both indulgent and unique. This tempting roll is not only visually appealing, but it also offers a symphony of textures and flavors that will delight your taste buds. Whether you’re celebrating a special occasion or just looking to satisfy your sweet tooth, this Coconut Chocolate Roll recipe is sure to impress. Let’s dive into the zestful details of this scrumptious dish!

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, about 1 to 2 oz)

Directions

For the dough, beat eggs with a pinch of salt until fluffy. Add sugar and continue to beat for 5-6 minutes until the mixture is thick and foamy. Incorporate the oil and mix well.
In a separate bowl, sift together the flour and cocoa, then gradually add it to the egg mixture in three batches, mixing carefully to prevent lumps.
Gently fold in the coconut flakes. Preheat the oven to 180°C (356°F). Spread the dough evenly onto a baking sheet lined with parchment paper and bake for 15-18 minutes. Once baked, carefully roll the hot cake and allow it to cool completely.
For the cream, combine the milk, coconut flakes, sugars, semolina, and butter in a saucepan. Cook this mixture for about 5-6 minutes after it begins to boil, then set aside to cool.
Once the cake has cooled, unroll it gently, spread the prepared coconut filling evenly over the surface, and roll it tightly back into shape. Wrap the roll in parchment paper and refrigerate for at least 1.5 to 2 hours to set.
For decoration, melt the milk chocolate and drizzle or spread it over the top of the roll as desired.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (plus chilling time)
Servings: 8
Nutrition Info (per serving, approximate): 250 calories, 14g fat, 30g carbohydrates, 4g protein

How to serve

Coconut Chocolate Roll can be sliced into generous rounds and served on a dessert platter. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, garnish with additional coconut shavings or fresh fruit. It makes a great centerpiece for any gathering, captivating your guests with its unique appearance and delightful flavor.

FAQs

1. Can I make Coconut Chocolate Roll ahead of time?
Yes, you can prepare the roll in advance. It keeps well in the refrigerator for a couple of days, making it convenient for parties or special occasions.

2. Can I substitute ingredients in the recipe?
Absolutely! You can use any milk (dairy or plant-based), and you can substitute coconut oil for vegetable oil if you prefer. Adjust the sweetness by increasing or decreasing the sugar according to your taste.

3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. This will help maintain the freshness of the Coconut Chocolate Roll for several days.

Coconut Chocolate Roll

A delightful dessert combining rich chocolate and tropical coconut flavors, perfect for special occasions or satisfying your sweet tooth.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 8 servings

Course: Dessert

Cuisine: International

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 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)

For decoration

20 to 50 g milk chocolate (for decoration, about 1 to 2 oz)

Method

Preparation of dough

Beat eggs with a pinch of salt until fluffy. Add sugar and continue to beat for 5-6 minutes until the mixture is thick and foamy.
Incorporate the oil and mix well.
In a separate bowl, sift together the flour and cocoa, then gradually add it to the egg mixture in three batches, mixing carefully to prevent lumps.
Gently fold in the coconut flakes.
Preheat the oven to 180°C (356°F). Spread the dough evenly onto a baking sheet lined with parchment paper and bake for 15-18 minutes.
Once baked, carefully roll the hot cake and allow it to cool completely.

Preparation of cream

Combine the milk, coconut flakes, sugars, semolina, and butter in a saucepan.
Cook this mixture for about 5-6 minutes after it begins to boil, then set aside to cool.

Assembly

Once the cake has cooled, unroll it gently, spread the prepared coconut filling evenly over the surface, and roll it tightly back into shape.
Wrap the roll in parchment paper and refrigerate for at least 1.5 to 2 hours to set.

Decoration