Coconut Chocolate Roll is a delightful dessert that combines rich chocolate flavors with the tropical essence of coconut. This luscious roll is perfect for any occasion, whether you’re looking to impress guests at a dinner party or simply indulge your sweet tooth. Follow along as we guide you through the steps to create this mouthwatering treat that will have everyone asking for the recipe!
Ingredients
- 4 eggs (large)
- A pinch of salt
- 100 g sugar (about ½ cup)
- 2 tbsp oil (vegetable or coconut oil)
- 80 g flour (about â…” cup)
- 20 g cocoa (about ¼ cup)
- 0.5 tsp baking powder (optional)
- 2 tbsp coconut flakes
- 400 ml milk (about 1 â…” cups)
- 200 g coconut shavings (about 2 cups)
- 80 g sugar (about â…“ 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, then add sugar and beat for 5-6 minutes until thick and foamy. Add oil and mix.
- Sift flour and cocoa into a separate bowl, then add to the egg mixture in three batches, mixing carefully.
- Add coconut flakes and mix gently. Preheat the oven to 180°C (356°F). Spread the dough onto a baking sheet lined with parchment and bake for 15-18 minutes. Once cooked, roll the cake while hot and let cool.
- For the cream, combine milk, coconut flakes, sugars, semolina, and butter in a saucepan. Cook for 5-6 minutes after boiling, then let cool.
- Unroll the cooled cake, spread the coconut filling, and roll it tightly. Wrap in parchment and refrigerate for at least 1.5 to 2 hours.
- For decoration, prepare melted chocolate in a pastry bag and decorate the top of the roll as desired.
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 2 hours 38 minutes (including chilling)
Servings: 10-12 slices
Nutrition Info: Each slice contains approximately 220 calories, 8g fat, 30g carbs, and 5g protein.
How to serve
To serve your Coconut Chocolate Roll, slice it into generous portions and arrange on a decorative plate. The rich chocolate and smooth coconut filling create a beautiful contrast that will catch the eye of your guests. Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Garnish with freshly grated coconut or a sprinkle of cocoa for a stunning presentation.
FAQs
Q: Can I make Coconut Chocolate Roll in advance?
A: Yes, you can prepare the roll a day in advance. It tastes just as delicious when chilled overnight, allowing the flavors to meld together.
Q: What can I substitute if I don’t have coconut flakes?
A: If you don’t have coconut flakes, you can use finely chopped nuts or breadcrumbs as an alternative. This will slightly change the flavor but will still provide a nice texture.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or bring it to room temperature before serving for the best flavor!
Coconut Chocolate Roll
A delightful dessert combining rich chocolate flavors with the tropical essence of coconut, perfect for any occasion.
For the dough
- 4 large eggs
- a pinch salt
- 100 g sugar ((about ½ cup))
- 2 tbsp oil ((vegetable or coconut oil))
- 80 g flour ((about â…” cup))
- 20 g cocoa ((about ¼ cup))
- 0.5 tsp baking powder ((optional))
- 2 tbsp coconut flakes
For the cream
- 400 ml milk ((about 1 â…” cups))
- 200 g coconut shavings ((about 2 cups))
- 80 g sugar ((about â…“ 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))
Prepare the dough
- Beat eggs with a pinch of salt until fluffy, then add sugar and beat for 5-6 minutes until thick and foamy.
- Add oil and mix.
- Sift flour and cocoa into a separate bowl, then add to the egg mixture in three batches, mixing carefully.
- Add coconut flakes and mix gently.
- Preheat the oven to 180°C (356°F).
- Spread the dough onto a baking sheet lined with parchment and bake for 15-18 minutes.
- Once cooked, roll the cake while hot and let cool.
Prepare the cream
- Combine milk, coconut flakes, sugars, semolina, and butter in a saucepan.
- Cook for 5-6 minutes after boiling, then let cool.
Assemble the roll
- Unroll the cooled cake, spread the coconut filling, and roll it tightly.
- Wrap in parchment and refrigerate for at least 1.5 to 2 hours.
Decorate
- Prepare melted chocolate in a pastry bag and decorate the top of the roll as desired.
To serve, slice into generous portions and arrange on a decorative plate. Pair with whipped cream or vanilla ice cream for an extra treat.