Ingredients
For the Sponge Cake
4 large eggs, room temperature
½ cup granulated sugar
¾ cup cake flour
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract
For the Coconut Filling
1 cup heavy cream, chilled
4 oz cream cheese, softened
½ cup powdered sugar
1 cup sweetened shredded coconut
1 tsp coconut extract or 2 tbsp coconut milk
For the Topping
Powdered sugar
White chocolate drizzle or toasted coconut flakes (optional)
Instructions
1. Preheat oven to 350 °F (175 °C). Line a 15×10-inch jelly-roll pan with parchment paper.
2. Beat eggs and sugar until pale and frothy. Fold in flour, baking powder, salt, and vanilla.
3. Spread batter evenly in the pan. Bake for 10–12 minutes or until springy to the touch.
4. Dust a clean towel with powdered sugar. Invert the hot cake onto it, remove parchment, and roll gently with the towel. Cool completely.
5. Beat cream cheese and powdered sugar until smooth. Whip cream to soft peaks, add coconut extract, and fold in shredded coconut.
6. Unroll the cooled cake, spread filling evenly, and roll again tightly. Wrap in plastic and refrigerate for 30 minutes.
7. Dust with powdered sugar and optionally add toasted coconut or a white-chocolate drizzle before serving.
Notes
For extra moisture, brush sponge with sweetened coconut milk before filling.
Chill bowl and whisk before whipping cream for better results.
Use canned coconut milk for a more authentic tropical flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg