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Coconut Chocolate Roll

A delightful dessert combining the richness of chocolate with tropical coconut flavor, perfect for celebrations or cozy afternoons.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 hours 38 minutes
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.