The Chocolate Roll with Coconut Filling is a stunning dessert that brings together the rich, deep flavor of cocoa with the tropical sweetness of coconut. Imagine a soft, moist chocolate sponge rolled around a creamy coconut filling—each bite feels like a little piece of paradise. This roll looks fancy enough for a celebration but is surprisingly simple to make at home. It’s one of those recipes that impresses everyone, yet doesn’t demand a pastry chef’s skill to pull off. The texture contrast—fluffy sponge and luscious coconut cream—is pure perfection.

Full Recipe

Ingredients:

For the Chocolate Sponge:

4 large eggs
100 g (½ cup) sugar
30 g (¼ cup) all-purpose flour
30 g (¼ cup) cocoa powder (unsweetened)
1 tsp baking powder
1 tbsp vegetable oil
2 tbsp milk
1 tsp vanilla extract
A pinch of salt

For the Coconut Filling:

150 g (1 ½ cups) shredded coconut
250 ml (1 cup) milk
80 g (⅓ cup) sugar
30 g (2 tbsp) butter
1 tbsp cornstarch
1 tsp vanilla extract

For the Chocolate Glaze (optional):

100 g (3.5 oz) dark chocolate
2 tbsp milk or cream
1 tsp butter

Cooking Directions:

Prepare the oven: Preheat your oven to 180°C (350°F). Line a baking sheet (around 30×40 cm or 12×16 inches) with parchment paper.
Make the chocolate sponge: In a large bowl, beat eggs and sugar with an electric mixer until pale, thick, and tripled in volume—about 5 minutes.
Combine dry ingredients: Sift together flour, cocoa powder, baking powder, and salt. Gradually fold this mixture into the eggs, being careful not to deflate the batter.
Add wet ingredients: Gently stir in oil, milk, and vanilla extract until smooth and fully combined.
Bake the sponge: Pour the batter onto the lined tray, spreading evenly with a spatula. Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
Roll the sponge: While the cake is still warm, turn it out onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper, then roll the sponge up with the towel (starting from the short end). Let it cool completely while rolled.
Prepare the coconut filling: In a saucepan, combine milk, sugar, and butter. Heat over medium heat until the butter melts. Dissolve cornstarch in a tablespoon of water, then stir it into the hot milk. Add the shredded coconut and cook for 3–4 minutes until thickened. Remove from heat, stir in vanilla, and let it cool.
Assemble the roll: Carefully unroll the cooled sponge and spread the coconut filling evenly across the surface. Roll it back up tightly (without the towel) and wrap it in plastic wrap to hold its shape. Chill for at least 1 hour.
Add the glaze: If using, melt chocolate with milk and butter over low heat. Stir until glossy, then pour over the roll and spread evenly.
Serve: Slice and serve chilled or at room temperature. Each slice should reveal that perfect swirl of dark chocolate and creamy white coconut.

Nutrients:

Calories: ~280 kcal per slice
Protein: 6 g
Fat: 15 g
Carbohydrates: 28 g
Fiber: 3 g
Sugar: 19 g
Calcium: 6% DV
Iron: 10% DV

Why You’ll Love This Recipe

There’s something magical about this dessert—it’s rich yet light, indulgent yet balanced. The cocoa gives a deep chocolate flavor without being too sweet, while the coconut filling adds a tropical creaminess that perfectly offsets it. It’s a dessert that appeals to both chocolate lovers and coconut enthusiasts. Plus, it’s versatile—serve it as a tea-time treat, a holiday centerpiece, or even as a make-ahead dessert for guests. Once you master it, you’ll find it’s easier than it looks and absolutely irresistible every single time.

The Origins and Inspiration Behind the Dish

This roll has roots in European-style Swiss rolls but takes a tropical detour with its coconut twist. Chocolate roll cakes became popular in the mid-20th century as elegant, easy-to-slice desserts for special occasions. Adding coconut to the filling was inspired by tropical and island desserts that celebrate the richness of coconut milk and flakes. The combination of cocoa and coconut captures both sophistication and homeliness—it’s like a bridge between European pastry tradition and sunny island flavor.

Ingredient Spotlight

Cocoa Powder: Use high-quality unsweetened cocoa for a rich, intense chocolate base that keeps the sponge light but flavorful.
Coconut: Shredded coconut provides texture and a subtle sweetness that perfectly complements the cocoa.
Cornstarch: This helps thicken the filling into a creamy, custard-like consistency.
Butter: Adds richness to both the filling and the glaze, ensuring a smooth mouthfeel.
Eggs: The key to the sponge’s soft, flexible texture. Beating them properly gives the cake its lift without heavy leavening.
Vanilla: Enhances both the chocolate and coconut flavors, creating a smooth, well-rounded taste.

Storage and Reheating Tips

This roll keeps beautifully in the refrigerator for up to 4 days. Wrap it tightly in plastic wrap or store in an airtight container to prevent it from drying out. It tastes best when served slightly chilled. For longer storage, freeze the roll (without glaze) for up to 2 months. Thaw overnight in the fridge before serving. Do not microwave to warm, as that can affect the texture of the filling—serve cold or at room temperature for best results.

Common Variations to Try

Chocolate Ganache Roll: Replace the coconut filling with a chocolate cream made from whipped cream and melted chocolate.
Nutty Coconut Roll: Add finely chopped almonds or hazelnuts to the filling for crunch.
Bounty-Inspired Version: Add a layer of melted dark chocolate between the cake and the coconut filling.
Tropical Twist: Add a touch of pineapple or mango puree to the filling for a fruity undertone.
Healthier Version: Use whole wheat flour, coconut sugar, and unsweetened coconut for a lighter treat.

Pairing Recommendations

This dessert pairs perfectly with a cup of strong espresso or a cappuccino—the bitterness of coffee complements the sweet coconut. If you prefer tea, go for a black or rooibos blend. For something more indulgent, a small glass of cold milk or even coconut milk makes an excellent match. You can also serve it with a scoop of vanilla or coconut ice cream for an extra luxurious dessert experience.

Health Benefits

While this dessert is certainly indulgent, it has its fair share of nutritional benefits too. Eggs provide protein and essential vitamins, while coconut adds healthy fats that promote energy and satiety. Cocoa contains antioxidants that may support heart health and improve mood. When made with natural ingredients and moderate sugar, this roll can be enjoyed guilt-free as part of a balanced diet.

Conclusion

The Chocolate Roll with Coconut Filling is a delightful blend of elegance and comfort—a dessert that looks like it came from a patisserie but tastes like a warm homemade treat. Its soft chocolate sponge, paired with a creamy, fragrant coconut center, makes it irresistible from the first slice to the last crumb. Whether for holidays, celebrations, or simply to treat yourself, this roll delivers both flavor and charm. One bite, and you’ll understand why this combination of chocolate and coconut never goes out of style—it’s a timeless classic reborn in every kitchen.

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