Coconut Cake Roll

Cake Ingredients

– all-purpose flour – salt – baking powder – eggs – sugar – vanilla extract – coconut extract – water – powdered sugar

Frosting Ingredients

– shredded, sweetened coconut – cream cheese, softened – heavy cream – granulated sugar – coconut extract

Step 1

Grease bottom and sides of 15 x 10" jelly roll pan. Line with parchment paper and grease and flour parchment paper. Set aside.

Step 2

Combine flour, baking powder and salt. Set aside. Beat egg whites at high speed until foamy. Gradually add 1/4 cup sugar, a tablespoon at a time, until stiff peaks form and sugar dissolves.

Step 3

 Beat egg yolks. Add sugar. Beat and add extracts and water. Add flour and beat just until well combined. Fold in egg white mixture. Spread on jelly roll pan. Bake for 10-15 minutes. 


Sprinkle powdered sugar over dish towel. Invert the cake onto towel. Remove parchment paper. Roll up cake and towel together. Cool on a wire rack, seam side down.


Whisk cream cheese, sugar, and coconut extract. Add heavy cream. Stir in one and a half cups of coconut.

Unroll cake and remove towel. Spread frosting mixture over the top the cake. Roll up. Spread remaining frosting over the top and sides of the cake. Sprinkle cake with remaining coconut.

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