Coconut Almond Swiss Roll Cake Recipe

Introduction

The Coconut Almond Swiss Roll Cake is a delightful dessert that combines a light, fluffy sponge with rich chocolate spread and creamy filling. Toasted almonds and coconut flakes add a wonderful crunch and tropical flavor, making it perfect for special occasions or an indulgent treat.

Ingredients

• 3/4 cup sliced almonds, toasted
• 1/2 cup sweetened coconut flakes, toasted
• 5 large eggs
• 3/4 cup granulated sugar
• 1 Tbsp sour cream
• ½ tsp baking powder
• 1 cup all-purpose flour, measured then sifted
• 4 Tbsp unsalted butter
• 1/2 cup granulated sugar (for chocolate spread)
• 3 Tbsp cocoa powder
• 3 Tbsp half and half
• 8 oz cream cheese, room temperature
• 1/2 cup granulated sugar (for cream)
• 1 cup heavy whipping cream, cold

Instructions

1. Step 1: Preheat the oven to 355°F. Line a baking sheet with parchment paper, spray with baking spray, and lightly dust with flour. Set aside.
2. Step 2: Spread sliced almonds on a small baking sheet and coconut flakes on another. Bake for 5-7 minutes until golden. Remove and let cool.
3. Step 3: Separate the egg whites and yolks into two bowls. Beat the egg whites on high speed for 2 minutes until soft peaks form. Gradually add 3/4 cup sugar and beat for another 2 minutes until stiff peaks form.
4. Step 4: Using the same whisk, beat egg yolks and sour cream together for 1 minute. Gently fold the yolk mixture into the egg whites on low speed until combined.
5. Step 5: Combine the flour and baking powder. Add half of this mixture to the eggs and beat lightly. Add the remaining flour and beat just enough to incorporate. Be careful not to overbeat.
6. Step 6: Pour the batter evenly into the prepared baking sheet. Bake for 12-14 minutes, testing the center with a toothpick to ensure it comes out clean.
7. Step 7: When done, let the cake cool for about a minute, then roll it up gently into a roulade while still warm.
8. Step 8: For the chocolate spread, combine butter, 1/2 cup sugar, cocoa powder, and half and half in a saucepan. Cook over medium heat, stirring frequently until thick and smooth. Set aside to cool.
9. Step 9: Beat the cream cheese until smooth, then add 1/2 cup sugar and mix until combined.
10. Step 10: In a separate bowl, whip the cold heavy cream until peaks form. Gently fold the whipped cream into the cream cheese mixture.
11. Step 11: Carefully unroll the cooled cake and remove the parchment paper. Spread the cooled chocolate mixture evenly over the cake.
12. Step 12: Spread about two-thirds of the cream mixture over the chocolate layer.
13. Step 13: Sprinkle about half of the toasted almonds over the cream.
14. Step 14: Roll the cake tightly back into a roulade. Cover the top and sides with the remaining cream.
15. Step 15: Decorate the top with toasted coconut flakes.
16. Step 16: Refrigerate the cake, covered, for at least 2 hours or overnight to set before serving.

Tips & Variations

• To prevent cracking when rolling, roll the cake while it’s still warm and flexible, and use a clean kitchen towel sprinkled with sugar for rolling if desired.
• You can substitute the sour cream with Greek yogurt for a slightly tangier flavor.
• For a nut-free version, omit the almonds and add extra toasted coconut flakes or fresh berries.

Storage

Store the Swiss Roll cake covered in the refrigerator for up to 3 days. Reheat slices gently at room temperature or enjoy cold—the flavors are best when chilled. Do not freeze, as the cream filling may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake in advance?

Yes, the cake can be assembled and refrigerated overnight to allow the flavors to meld and the filling to set perfectly.

How do I prevent the cake from sticking to the parchment paper?

Lightly spray the parchment with baking spray and dust with flour before pouring the batter. This helps the cake release easily after baking.

Coconut Almond Swiss Roll Cake Recipe

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★★★★★

4.6 from 87 reviews

• Author: Aiden
• Total Time: 2 hours 45 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Coconut Almond Swiss Roll Cake is a delightful dessert featuring a light and airy sponge cake rolled with rich chocolate spread and a creamy, sweetened cream cheese filling. Toasted almonds and coconut flakes add a lovely crunch and tropical flair, making it a perfect treat for any occasion.

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Ingredients

Scale 1x2x3x

Cake and Toasted Toppings

• 3/4 cup sliced almonds, toasted
• 1/2 cup sweetened coconut flakes, toasted
• 5 large eggs
• 3/4 cup granulated sugar
• 1 Tbsp sour cream
• 1/2 tsp baking powder
• 1 cup all-purpose flour, measured then sifted

Chocolate Spread

• 4 Tbsp unsalted butter
• 1/2 cup granulated sugar
• 3 Tbsp cocoa powder
• 3 Tbsp half and half

Cream Filling

• 8 oz cream cheese, room temp
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream, cold

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Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 355°F (180°C). Line a baking sheet with parchment paper, spray it with baking spray, and lightly dust with flour to prevent sticking.
2. Toast almonds and coconut flakes: Spread sliced almonds on a small baking sheet and coconut flakes on another. Bake for 5-7 minutes until golden and fragrant. Remove and let cool.
3. Prepare the Swiss Roll batter: Separate egg whites and yolks into two bowls. Beat the egg whites on high speed for 2 minutes until soft peaks form. Gradually add 3/4 cup granulated sugar while continuing to beat until stiff peaks form.
4. Mix egg yolks and sour cream: Using the same whisk, beat egg yolks and sour cream for 1 minute until smooth. Gently fold this yolk mixture into the beaten egg whites at low speed until just combined.
5. Add dry ingredients: Sift together flour and baking powder. Add half the flour mixture into the egg batter and beat gently, then add the remaining flour and beat again lightly—avoid overmixing.
6. Bake the cake: Pour batter evenly onto the prepared baking sheet. Bake in the preheated oven for 12-14 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
7. Roll the cake: Once the cake comes out of the oven, let it cool for about a minute, then carefully roll it up into a roulade while still slightly warm to shape it.
8. Make the chocolate spread: In a saucepan over medium heat, combine butter, 1/2 cup sugar, cocoa powder, and half and half. Stir frequently until the mixture thickens smoothly. Remove from heat and let cool.
9. Prepare the cream filling: Beat the cream cheese until smooth, then add 1/2 cup sugar and mix well. In a separate bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until well combined.
10. Assemble the Swiss Roll: Fully cool the cake roll and carefully unroll it, removing the parchment paper. Spread the cooled chocolate spread evenly over the surface.
11. Add cream and almonds: Spread about two-thirds of the cream filling over the chocolate layer, then sprinkle half of the toasted almonds evenly over the cream.
12. Re-roll the cake: Roll the cake tightly back into a roulade. Use the remaining cream to coat the top and sides of the roll.
13. Decorate and chill: Garnish the top of the roulade with the toasted coconut flakes. Cover and refrigerate for at least 2 hours or overnight to let flavors meld and the cake to firm up.

Notes

• Be sure to fully cool the cake before spreading chocolate and cream to avoid melting.
• When folding flour and whipped cream, use gentle motions to maintain lightness.
• Use room temperature cream cheese for smoother mixing.
• To easily roll the cake, you can dust it lightly with powdered sugar after unrolling to prevent sticking.
• Store the cake covered in the refrigerator and consume within 3 days for best taste.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: Swiss Roll, Coconut Almond Cake, Chocolate Cream Cake, Rolled Sponge Cake, Dessert Recipe