Coconut Raspberry Roll

The other day, a friend came over for lunch. She’s always so good about eating my “experiments’ (Thanks, Charity!). This was one trial recipe that turned out so well and was delicious!

If you’re looking for a beautiful dessert to serve for the holidays, this one fits the bill!



1/2 cup flour

1/2 teaspoon baking powder

6 eggs, separated

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract


8 ounces cream cheese

1 cup powdered sugar

1/4 teaspoon salt

1 teaspoon coconut extract

2/3 cup heavy cream

2  cups shredded sweetened coconut

small jar of raspberry jam


2 cups powdered sugar

1/2 cup butter

2 tablespoons cream

1 teaspoon coconut extract

sweetened flaked coconut

Optional: fresh raspberries


Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper, then spray with non-stick spray.

In a small bowl, combine flour and baking powder. Set aside.

In a large bowl, combine egg white and 1/4 cup sugar. Whip with an electric mixer until stiff peaks form.

In a second large bowl, combine egg yolks, extracts, and 1/4 cup sugar. Whip until light and creamy, about five minutes.

Fold egg whites into yolk mixture – gently – then stir in flour mixture.

Pour batter into the prepared pan, spreading to edges in an even layer.

Bake for 9-11 minutes, until edges are lightly golden.

Remove from oven and cool 10 minutes in the pan.

Loosen sides of cake with a knife then flip the cake onto a tea towel dusted with powdered sugar. Peel away parchment paper then roll up the cake in the towel. Allow to cool completely.

When cool, combine softened cream cheese, sugar, extract, cream and coconut. Unroll cake and spread filling over cake, then spread jam over filling. Carefully roll cake and transfer to serving plate.

Mix powdered sugar, butter, cream, and extract. If the frosting seems too thick, add more cream. Too thin, add more sugar. Frost the cake, then press coconut into frosting. You may also substitute sweetened whipped cream for the frosting.

Serve with a garnish of whipped cream and fresh raspberries.

Refrigerate any leftovers.

Serves approximately 10-12.




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