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Holiday Coconut Cake Roll

Holiday coconut cake roll features a light sponge cake wrapped around coconut cream cheese filling and finished with a fluffy coconut coating. The cake is rolled while warm, cooled, filled, and chilled for neat slices.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling and chilling 2 hours
Total Time 2 hours 42 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 4 eggs large, separated and at room temperature
  • 0.875 cup granulated sugar divided (1/4 cup for the egg whites, 1/2 cup for the yolks, and 2 tablespoons for the towel)
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp vanilla extract
For the filling and coating
  • 1 package (8 oz) cream cheese softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold
  • 2 cups coconut sweetened flaked, divided

Equipment

  • 1 10x15-inch jelly-roll pan

Method
 

Bake the cake
  1. Heat the oven to 375°F.
  2. Grease a 10x15-inch jelly-roll pan.
  3. Line the pan with parchment paper and grease the parchment.
  4. In a clean large bowl, beat the egg whites until foamy.
  5. Gradually beat in 1/4 cup granulated sugar until stiff, glossy peaks form.
  6. In another large bowl, beat the egg yolks with 1/2 cup granulated sugar until pale and thick.
  7. Beat in the vanilla extract.
  8. Sift the flour, baking powder, and salt over the yolk mixture.
  9. Fold until just combined.
  10. Fold in one-third of the egg whites to loosen the batter.
  11. Gently fold in the rest until no white streaks remain.
  12. Spread the batter evenly in the prepared pan.
  13. Bake for 10–12 minutes, until the top springs back when lightly touched.
  14. Sprinkle a clean kitchen towel with the remaining 2 tablespoons granulated sugar.
  15. Turn the hot cake out onto the towel.
  16. Peel off the parchment.
  17. Roll the cake up from a short side with the towel inside.
  18. Cool seam side down for about 1 hour.
Make the filling and finish the roll
  1. Beat the cream cheese, powdered sugar, and vanilla until smooth.
  2. In a separate bowl, whip the heavy cream to medium-stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture.
  4. Set aside 1 cup of the mixture for coating.
  5. Fold 1 cup coconut into the remaining mixture.
  6. Gently unroll the cooled cake.
  7. Spread the coconut filling over the cake while leaving a 1/2-inch border.
  8. Roll it back up without the towel and place it seam side down on a serving platter.
  9. Spread the reserved cream cheese mixture over the outside of the roll.
  10. Press the remaining 1 cup coconut onto it.
  11. Refrigerate for at least 1 hour before slicing.

Notes

For clean slices, make sure the cake is fully cooled before filling and chill it before slicing. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free cream cheese and a dairy-free whipping cream alternative.