Over 20 years ago, when my aunt met her mother in law for the first time, she was served Coconut Roll and loved it immediately. She has been making it ever since and her guests always love it.
I made a similar recipe I found on the internet, but didn’t like it at all, so she shared her recipe with me. Since I’m very fond of coconut, and adore chocolate, I added some cocoa powder to the recipe. This chocolate coconut roll is an amazing and incredibly delicious dessert. I’m convinced that all chocolate lovers will be very pleased with the final result.
This chocolate cake was a lot of fun to make. While it is generally very easy to make, it has lots of steps, so you need to be into making a cake that takes a full morning to make with stops and starts.
1/2 cup all purpose flour
1 Tsp baking powder
1/4 cup natural unsweetened cocoa powder
1/4 butter, melted
1 Tbsp strong brewed coffee
1/3 cup light brown sugar
1/3 cup granulated sugar
1/4 Tsp salt
4 large eggs, separated
1 Tsp vanilla extract
COCONUT WHIPPED CREAM
1/2 Tsp coconut extract
2 Tbsp marshmallow creme
1 cup cold heavy cream or heavy whipping cream
1/2 Tsp pure vanilla extract
3 Tbsp confectioners sugar
1 Tsp light corn syrup
1– 4 ounce bar semi-sweet chocolate
1/2 cup heavy cream or heavy whipping cream
Make the cake:
Preheat the oven to 350 degrees F. Lightly coat a 12×17 inch baking pan with nonstick cooking spray. Then line it with parchment paper leaving an extra 1-inch overhang.
In a medium bowl, beat together the egg wh̾i̾t ̾es and granulated sugar with an electric mixer on medium speed until stiff peaks form, about 5 minutes.
Combine egg yolks and brown sugar in another bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in vanilla extract.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine.
Add the melted butter, coffee, and egg yolk mixture into the dry ingreďïệnts. Beat well on medium speed until just combined.
Fold in the egg wh̾i̾t ̾es gently with a rubber spatula until completely combined. Do not overmix.
Pour batter into the prepared pan and gently spread evenly. Bake in the preheated oven until the cake springs back lightly when touched, about 10 minutes.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with cocoa powder.
As soon as the cake comes out of the oven, flip the cake upside down on a prepared towel. Carefully remove the parchment paper. Working at the short end, roll the cake with a towel. Allow the cake to cool at room temperature. Then chill for about 2-3 hours to speed it up.
Remove the cake roll from the refrigerator and set it out on the counter to warm up while you make the whipped cream. Preheat the oven to 350 degrees F. When the oven is ready, sprinkle the coconut shreds onto a small cookie sheet and bake for 5-8 minutes, or until golden.
Make the whipped cream:
Whisk the heavy cream, sugar, vanilla extract, and coconut extract with a stand mixer fitted with a whisk attachment on medium-high speed for 2-3 minutes until medium to stiff peaks form. Add the marshmallow creme and beat well.
Once the cake has cooled, unroll it carefully. Spread whipped cream over the inside of the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll.
Place it in the refrigerator until set.
Make the ganache topping:
In a medium bowl, add chopped chocolate and corn syrup.
In a saucepan, heat the cream over medium heat. When it just begins to bubble around the edges, pour over chocolate, let stand for a minute or two then whisk until the chocolate has melted and the mixture is completely combined.
Remove the cake from the refrigerator and pour the ganache over the cake evenly. Garnish as desired with toasted coconut.
Place onto a serving platter and refrigerate until sliced and served, at least 1 hour.