Recipe type: Dessert
Cuisine: American
Cook time:  15 mins
Total time:  15 mins

A recipe for a coconut cake roll that is light and not too sweet. It has a filling and frosting of a creamy mixture and covered with shredded coconut. This is an easy recipe that doesn't crack when rolling. A dessert that will put smiles on the faces of your guests!

For the Cake

  • 3 eggs, room temperature
  • 1 cup sugar
  • 1 teaspoon coconut extract
  • 3 tablespoons cold water
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup powdered sugar (to sprinkle on the cake before rolling in a towel)

For the filling/frosting:

  • 2 (8-ounce) packages of cream cheese, room temperature
  • 1 cup sugar
  • ⅛ teaspoon salt
  • 1 teaspoon coconut extract
  • 1-1/2 cup heavy cream
  • 2-1/2 cups shredded coconut

To roll the cake

  • ¼ to ½ cup powdered sugar

For the Cake

  1. Preheat oven to 375°
  2. Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper. Spray the paper with non-stick spray; set aside.
  3. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and coconut extract; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
  4. Bake on the middle rack of the oven for 12-14 minutes or until cake springs back when lightly touched. Remove from the oven and loosen the outer edges with a knife.
  5. Dust the top of the cake with confectioner's sugar and place a kitchen towel over the sugar. Place a baking sheet or plastic cutting board over the towel and flip the cake over so the bottom of the cake is on top.
  6. Gently peel off the parchment paper and roll the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For the filling/frosting:

  1. In a stand mixer, fitted with a whisk attachment, add the softened cream cheese, sugar, salt and coconut extract. Whisk together just briefly until smooth and there are no visible lumps. Stop the motor and scrape down the sides and bottom of the bowl. With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.

To assemble the cake roll:

  1. Unroll cake; spread a thick layer of frosting evenly over cake to within 1 in. of edges. Sprinkle with 1 cup of shredded coconut. Roll up again and spread the remaining frosting on the outside of the cake roll and sprinkle the remaining coconut on the roll. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator. Yield: 10-12 servings.


  1. * Measure your pan, this recipe calls for a 15 x 10 inch jelly roll pan. A larger pan will create a much thinner cake which will crack when you roll it up. 
  2. * The sides of the jelly roll pan should be at least ¾ of an inch high.
  3. * Whole eggs will whip up with much more volume if they are brought to room temperature before you whip them. You can bring them to room temperature quickly by placing them in a bowl of warm water for a few minutes before you crack them open. 
  4. ** Before rolling the cake up into the towel, put a generous sprinkling of powdered sugar on the cake. This will prevent the cake from sticking to the towel. 
  5. *Do not use reduced fat cream cheese for the frosting as it will not get thick enough or come to firm peaks when whipped with the cream.
  6. * Make sure your cream cheese is at room temperature before you start whipping it. Room temperature cream cheese will whip up smooth and creamy while cold cream cheese will leave lumps and chunks in your frosting.

source :