Coconut cream roll
The coconut cream roll is made from a simple sponge cake, which first has a cocoa pattern made on it. After baking, the sponge is rolled, unrolled, and filled with a layer of chocolate and coconut cream. It is important to roll the sponge while it is still warm to maintain its shape without breaking. Quick info Total time: not specified in the original recipe Preparation time: not specified Baking time: 3 minutes for the cocoa pattern, then the sponge is baked at 180 degrees until golden Servings: one roll; the number of slices depends on the thickness at which it is cut Difficulty: medium Type of recipe: homemade dessert, suitable for festive meals or served cold Ingredients For the sponge 5 eggs 10 tablespoons sugar 2 tablespoons oil 6 large tablespoons flour 1 tablespoon cocoa For the chocolate layer 100 g milk chocolate 50 g dark chocolate 3 tablespoons water For the coconut cream 600 ml milk 5 tablespoons sugar 50 g cornstarch 10 g crushed gelatin 1 packet vanilla sugar 100 g coconut Preparation method 1. Preparing the sponge mixture Separate the egg whites from the yolks. Whip the egg whites until foamy, then gradually add the sugar. Continue mixing until the sugar dissolves, and the foam becomes dense and shiny. Incorporate the yolks, then add the oil and mix until the mixture is homogeneous. Finally, add the flour and mix gently, with movements that do not deflate the foam. 2. Making the cocoa pattern Take a cup of the sponge mixture and mix it with the tablespoon of cocoa. Put this mixture into a piping bag. Line the baking tray with parchment paper and directly form the desired patterns on the paper. The pattern does not need to be very complicated; it is enough to be distributed over the surface where the sponge will be placed. Place the tray in the preheated oven at 180 degrees and bake the pattern for 3 minutes. This step sets the cocoa mixture so that it does not mix with the rest of the batter. 3. Baking the sponge Remove the tray from the oven and carefully pour the rest of the mixture over the cocoa pattern. Spread the batter as evenly as possible without pressing too hard. Put the tray back in the oven at 180 degrees and bake the sponge until it turns golden. The original recipe does not specify an exact time for this step, so watch the color of the sponge. When baked, turn the sponge onto a towel and roll it so that the pattern remains on the outside. Let it cool in this shape. Rolling while the sponge is warm helps form the roll. If the sponge cools completely before being rolled, it may become more difficult to shape. 4. Preparing the chocolate layer Chop the milk chocolate and dark chocolate. Put them together with the 3 tablespoons of water in a double boiler. Stir until the chocolate completely melts and you obtain a uniform mixture. Let the sponge cool enough to be unrolled, then carefully spread the melted chocolate over the inner surface. 5. Preparing the coconut cream Put the milk, sugar, and cornstarch in a pot and boil the mixture until it thickens. Stir occasionally to incorporate the cornstarch and prevent the cream from sticking. Turn off the heat and add the coconut and vanilla sugar. Mix until the ingredients are evenly distributed. Soak the gelatin in 50 ml of cold water and let it sit for 10 minutes. After soaking, melt the gelatin over low heat without boiling, then add it to the warm cream. Mix well. 6. Filling and rolling Spread the coconut cream over the chocolate layer. Work carefully, especially if the chocolate layer is not completely set. Roll the sponge back up without pressing too hard so that the filling remains between the layers. Let the roll cool until the cream stabilizes, then it can be sliced and served. Why I make this recipe often The roll is practical when I want a dessert that can be prepared in advance and served cold. The sponge can be rolled while warm, and the milk and coconut cream gives it a consistent texture after cooling. The chocolate layer separates the sponge from the cream and provides a more intense flavor without the need for additional ingredients. Tips and variations Tips The egg whites should be beaten until a dense and shiny foam forms. If the sugar is not well dissolved, the mixture may remain less uniform. The flour is incorporated at the end and mixed gently. This way, the sponge retains its volume better. The cocoa pattern is baked alone for 3 minutes before adding the white mixture. Do not skip this step if you want the design to remain visible. The sponge is rolled immediately after baking while it is still pliable. After cooling, it is unrolled carefully to avoid breaking. The gelatin is soaked in cold water and melted separately over low heat. It should not be boiled, as it may lose its ability to set the cream. Substitutions The recipe uses both milk chocolate and dark chocolate. Both are used together for the chocolate layer, and the quantities can be kept exactly for the same consistency. Coconut is part of the main composition of the cream and should not be omitted if you want to achieve a coconut cream. Cornstarch and gelatin have different roles: cornstarch thickens the cream during boiling, while gelatin helps the cream to stabilize after cooling. Variations You can change the shape of the cocoa decorations while keeping the same mixture. Stripes, spirals, or irregular shapes are easy to create directly in the tray. For a more discreet pattern, the decorations can be made thinner. If you prefer a more visible design, spread the cocoa mixture over a larger surface without forming a thick layer. Serving ideas The roll is served cold after the cream has set. It can be sliced crosswise so that the outer pattern and the layers of chocolate and coconut are visible. Slices are easier to cut with a sharp knife. For a neat appearance, wipe the blade between cuts, especially if the chocolate layer is firmer. Frequently asked questions Should the sponge be rolled while warm? Yes. After being removed from the oven, the sponge is turned onto a towel and rolled with the pattern on the outside. This way, it forms the roll and reduces the risk of breaking when filling. How long is the sponge baked? The cocoa pattern is first baked for 3 minutes. After pouring the rest of the mixture, the sponge is baked at 180 degrees until it turns golden. The recipe does not provide an exact time for this second stage. When is the cream spread over the sponge? The sponge is unrolled after it has cooled, then the chocolate layer is first spread. After that, the coconut cream is added, and the roll is formed again. Why is gelatin used in the cream? Gelatin helps the cream to set after cooling, so the filling remains inside the roll when it is sliced. Can it be served immediately after rolling? It is recommended to let it cool before serving. The cream needs time to stabilize, and the roll will slice more easily after cooling. Nutritional values The values below are estimates. Since the recipe does not specify the number of servings or the final weight of the roll, the calculation is made approximately for 10 slices. For a slice of approximately 1/10 of the roll: Calories: approximately 390–410 kcal Protein: approximately 7–8 g Carbohydrates: approximately 45–50 g Fats: approximately 18–20 g The quantities may vary depending on the type of chocolate, the fat percentage of the milk, the size of the eggs, and how large the tablespoons of flour are. Coconut, chocolate, sugar, and oil contribute the most to the energy value of the dessert. Storage and reheating Keep the roll in the refrigerator in a covered container for about 2–3 days. It is best to keep it whole as long as possible and slice it before serving so that the sponge does not dry out. The roll is not reheated. It is served cold, directly from the refrigerator or after a few minutes at room temperature, if you prefer the chocolate layer to be less firm.
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