This Coconut Swiss Roll is light, fluffy, and packed with a tropical coconut flavor. The whipped coconut cream gives it an extra rich touch that’s impossible to resist. If you’re a fan of coconut, this dessert will quickly become one of your favorites!
Why You’ll Love This Recipe
Cake rolls have always been one of my favorite types of cakes to make. They’re so versatile and can be customized in many different ways.
Over time, I’ve shared several of my favorite cake roll recipes with you, including Strawberry Swiss Roll, Chocolate Swiss Roll, Perfect Swiss Roll Cake, and Matcha Swiss Roll.
Each of these has its own unique charm, but today, I’m excited to introduce a version that is a bit different from the others.
What makes this Coconut Swiss Roll stand out is that it’s made using only egg whites. This gives the cake a light and airy texture, along with its beautiful white color.
Unlike many other cakes that use both egg whites and yolks, this recipe ensures that your egg yolks don’t go to waste. You can use them to make something equally delicious, like my Egg Yolk Cookies!
I’ll admit, this Coconut Swiss Roll might seem a bit intimidating at first, especially when you compare it to simpler cakes like my Pork Floss Cake, which doesn’t require rolling.
But don’t let that scare you! Once you follow my step-by-step guide, you’ll see that it’s actually much easier than it looks. The key is in taking your time with the folding and rolling, and I’ll walk you through every step so you can achieve a perfectly rolled cake every time.
Ingredients:
For the Coconut Cake:
- 95g coconut milk
- 15g milk
- 45g corn oil
- 170g egg whites
- 5ml lemon juice
- 70g cake flour
- 5g cornstarch
- 50g sugar
For the Coconut Whipped Cream:
- 230g heavy cream
- 20g coconut milk
- 20g granulated sugar
For Decoration:
- Coconut whipped cream (from above)
- Shredded coconut (as needed)
Instructions:
Step 1: Prepare the Cake Batter
- In a container, combine 95g coconut milk, 15g milk, and 45g corn oil. Whisk well until the mixture emulsifies, making sure it’s smooth and no longer has visible oil-water separation.
- Sift together 70g cake flour and 5g cornstarch, then gently fold them into the emulsified liquid to form a smooth batter. Set this aside.
Step 2: Whip the Egg Whites
- Place 170g egg whites in a clean, dry bowl, adding 5ml lemon juice to help stabilize the meringue.
- Using an electric mixer, start at low speed until large bubbles form. Then, add 1/3 of the 50g sugar (about 17g), and continue whipping on low speed.
- As the egg whites increase in volume and become finer, increase the mixer speed to medium and add the next 1/3 of the sugar (another 17g).
- Once the egg whites are at soft peaks (the meringue forms a slight hook when the whisk is lifted), add the final 1/3 of sugar (about 16g) and whisk at high speed until stiff peaks form. The meringue should hold its shape but not be dry.
Step 3: Combine the Cake Batter and Meringue
- Gently fold 1/3 of the whipped egg whites into the batter, using a spatula to carefully combine the two. Make sure to scrape from the bottom and gently turn the bowl.
- Then, pour the mixed batter back into the remaining meringue and continue folding gently until fully incorporated.
Step 4: Bake the Cake
- Pour the batter into a baking sheet lined with parchment paper, smoothing it into an even layer with a spatula. Tap the tray gently to release any large air bubbles.
- Place the tray in a preheated oven and bake at 150°C (300°F) for 26 minutes, keeping an eye on the cake to prevent it from overbaking.
- Once baked, remove the cake from the oven, tap it again to release the steam, and cool it on a wire rack.
Step 5: Make the Coconut Whipped Cream
- In a clean bowl, combine 230g heavy cream, 20g coconut milk, and 20g granulated sugar.
- Whip on low speed, gradually increasing the speed until the cream thickens and holds stiff peaks when lifted. Set aside.
Step 6: Assemble the Swiss Roll
- Once the cake has completely cooled, place a new sheet of parchment paper on top and flip the cake over. Carefully peel off the original parchment paper, ensuring the cake retains its shape.
- Use a spatula to evenly spread a layer of coconut whipped cream over the cake. Spread a generous amount on the third of the cake closest to you, while keeping the edges slightly thinner.
- Use a rolling pin to gently roll the cake, starting at the edge closest to you. Roll tightly but gently.
- Refrigerate the cake for 2 hours to set the roll.
Step 7: Decorate and Serve
- After the cake has chilled, remove it from the fridge and discard the parchment paper.
- Spread a final layer of coconut whipped cream over the surface of the roll, then sprinkle with shredded coconut for decoration.
- Slice into portions, and enjoy this fluffy, coconut-filled Swiss roll!
Frequently Asked Questions
Can I make this in advance?
Yes, this coconut Swiss roll is great for making ahead! You can assemble it and refrigerate it for up to 2 days. The cake stays moist and the flavors get even better after a day or two.
What can I substitute for the coconut milk in the cream?
If you’re not a fan of coconut milk, you can substitute it with regular milk or any plant-based milk. However, keep in mind the flavor will be less coconut-forward.
Fluffy Coconut Cake Roll
Ingredients
For the Coconut Cake:
- 95 g coconut milk
- 15 g milk
- 45 g corn oil
- 170 g egg whites
- 5 ml lemon juice
- 70 g cake flour
- 5 g cornstarch
- 50 g sugar
For the Coconut Whipped Cream:
- 230 g heavy cream
- 20 g coconut milk
- 20 g granulated sugar
For Decoration:
- Coconut whipped cream from above
- Shredded coconut as needed
Instructions
Step 1: Prepare the Cake Batter
- In a container, combine 95g coconut milk, 15g milk, and 45g corn oil. Whisk well until the mixture emulsifies, making sure it's smooth and no longer has visible oil-water separation.
- Sift together 70g cake flour and 5g cornstarch, then gently fold them into the emulsified liquid to form a smooth batter. Set this aside.
Step 2: Whip the Egg Whites
- Place 170g egg whites in a clean, dry bowl, adding 5ml lemon juice to help stabilize the meringue.
- Using an electric mixer, start at low speed until large bubbles form. Then, add 1/3 of the 50g sugar (about 17g), and continue whipping on low speed.
- As the egg whites increase in volume and become finer, increase the mixer speed to medium and add the next 1/3 of the sugar (another 17g).
- Once the egg whites are at soft peaks (the meringue forms a slight hook when the whisk is lifted), add the final 1/3 of sugar (about 16g) and whisk at high speed until stiff peaks form. The meringue should hold its shape but not be dry.
Step 3: Combine the Cake Batter and Meringue
- Gently fold 1/3 of the whipped egg whites into the batter, using a spatula to carefully combine the two. Make sure to scrape from the bottom and gently turn the bowl.
- Then, pour the mixed batter back into the remaining meringue and continue folding gently until fully incorporated.
Step 4: Bake the Cake
- Pour the batter into a baking sheet lined with parchment paper, smoothing it into an even layer with a spatula. Tap the tray gently to release any large air bubbles.
- Place the tray in a preheated oven and bake at 150°C (300°F) for 26 minutes, keeping an eye on the cake to prevent it from overbaking.
- Once baked, remove the cake from the oven, tap it again to release the steam, and cool it on a wire rack.
Step 5: Make the Coconut Whipped Cream
- In a clean bowl, combine 230g heavy cream, 20g coconut milk, and 20g granulated sugar.
- Whip on low speed, gradually increasing the speed until the cream thickens and holds stiff peaks when lifted. Set aside.
Step 6: Assemble the Swiss Roll
- Once the cake has completely cooled, place a new sheet of parchment paper on top and flip the cake over. Carefully peel off the original parchment paper, ensuring the cake retains its shape.
- Use a spatula to evenly spread a layer of coconut whipped cream over the cake. Spread a generous amount on the third of the cake closest to you, while keeping the edges slightly thinner.
- Use a rolling pin to gently roll the cake, starting at the edge closest to you. Roll tightly but gently.
- Refrigerate the cake for 2 hours to set the roll.
Step 7: Decorate and Serve
- After the cake has chilled, remove it from the fridge and discard the parchment paper.
- Spread a final layer of coconut whipped cream over the surface of the roll, then sprinkle with shredded coconut for decoration.
- Slice into portions, and enjoy this fluffy, coconut-filled Swiss roll!