Chocolate Coconut Roll Recipe
Description
Are you looking for an indulgent dessert that’s both delicious and easy to make? Look no further than this Chocolate Coconut Roll Recipe! This recipe is the perfect combination of creamy chocolate and sweet coconut, making it a favorite among both kids and adults. The chocolate coconut roll is a light and fluffy cake roll with a creamy chocolate filling and a generous topping of shredded coconut. It’s the perfect treat to share with family and friends or to keep all to yourself. Plus, it’s so easy to make that you’ll be enjoying your Chocolate Coconut Roll in no time!
Ingredients
For the Chocolate Coconut Roll: - 3/4 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 4 large eggs - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 cup butter, melted - 2 tablespoons cocoa powder - 1/2 cup sweetened flaked coconut For the Chocolate Filling: - 1/2 cup butter, softened - 1/2 cup granulated sugar - 1/4 cup cocoa powder - 1 teaspoon vanilla extract - 2 tablespoons heavy cream - 1/2 cup chopped pecans - 1/2 cup sweetened flaked coconut
Instructions
1. Preheat the oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with parchment paper or greased foil. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large bowl, beat together the eggs and sugar until light and fluffy. Add the vanilla extract and melted butter and beat until combined. 4. Slowly add the flour mixture to the egg mixture, stirring until just combined. 5. Spread the batter into the prepared pan and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. 6. While the cake is still warm, sprinkle the cocoa powder and coconut flakes evenly over the top. 7. Place a piece of parchment paper or greased foil over the top of the cake and turn it out onto a clean surface. Gently peel away the parchment paper or foil. 8. To make the filling, beat together the butter and sugar until light and fluffy. Add the cocoa powder, vanilla extract, and heavy cream and beat until combined. Fold in the pecans and coconut. 9. Spread the filling evenly over the cake and roll the cake up from the short end. 10. Place the roll seam side down onto a serving plate. Slice and serve.
Equipment
- Medium bowl
- Large bowl
- Whisk
- Baking pan
- Parchment paper or greased foil
- Toothpick
- Serving plate
Notes
- The cake can be stored in an airtight container in the refrigerator for up to 1 week.
- The cake can be frozen, tightly wrapped in plastic wrap, for up to 3 months.
Nutrition
One serving of this Chocolate Coconut Roll Recipe is approximately 300 calories. The nutritional value per serving includes 8 grams of fat, 11 grams of protein, and 39 grams of carbohydrates. This recipe is also a good source of dietary fiber, with 3 grams per serving. The sugar content is 14 grams per serving, making this recipe a great option for those looking to limit their sugar intake.
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