Coconut Raspberry Swiss Roll Recipe

Can a dessert be light, luscious, and ready in under an hour—without fancy tools or hard-to-find ingredients?

If you’ve ever looked longingly at a bakery’s Swiss roll—smooth, swirled, and bursting with filling—and thought, “No way I can make that at home…”—think again!

The Coconut Raspberry Roll is here to change your mind. It’s soft, it’s showstopping, and yes—it’s 100% doable, even if you’ve never rolled a cake before. Imagine biting into a tender, coconut-scented sponge wrapped snugly around a creamy, tangy-sweet raspberry filling, with a snowfall of toasted coconut on top. Sounds dreamy, right?

The best part? This isn’t just a pretty dessert—it’s one that works with your life. No stand mixer needed. No piping bags required. Just a few simple steps, a little love, and a kitchen towel (yes, really!).

Let’s roll—literally!

Why You’ll Love This Coconut Raspberry Roll

This recipe is more than just a treat—it’s a joyful little miracle in cake form. Here’s why it stands out:

Light & Airy Texture — Thanks to whipped eggs and gentle folding, the sponge stays soft and springy (no dry, crumbly rolls here!).
Naturally Balanced Flavors — Sweet coconut + tart raspberries = the kind of flavor harmony your taste buds sing about.
Quick & Doable — From start to finish? About 55 minutes. That includes baking and cooling time!
Beginner-Friendly — We’ll walk you through the “roll while warm” trick that keeps cracks away.
Health-Conscious Twists Built In — Real fruit, less sugar, and optional whole-grain or gluten-free options (more on that later!).

⏱ Prep Time: 20 minutes
⏱ Bake Time: 12–14 minutes
⏱ Cool & Assemble: 20–25 minutes
👩‍🍳 Difficulty Level: Easy (Seriously—even first-timers nail it!)

Table of Contents

Table of Contents

Ingredients You’ll Need

Everything on this list is pantry- or fridge-friendly. No specialty trips required!

For the Coconut Sponge Cake:

• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• ½ cup (60g) all-purpose flour (or gluten-free 1:1 blend)
• ¼ cup (20g) unsweetened shredded coconut (plus extra for topping!)
• 1 tsp pure vanilla extract
• ¼ tsp salt
• 1 tbsp coconut milk (canned or carton—just not sweetened!)

For the Raspberry Filling:

• 1 cup (125g) fresh or frozen raspberries (no need to thaw if frozen)
• 2 tbsp granulated sugar (adjust to taste)
• 1 tsp lemon juice
• 1 tsp cornstarch (helps thicken without gloopiness)

For the Coconut Whipped Cream:

• 1 cup (240ml) heavy cream or full-fat coconut cream (chilled!)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• 2 tbsp toasted coconut flakes (for garnish)

💡 Pro Tip: Chill your mixing bowl and beaters (or whisk) in the freezer for 10 minutes before whipping cream—this helps it fluff up faster!

More Desserts Recipes You’ll Love!
. Carrot Cake Roll Recipe
. Strawberry Cupcakes With Straweberry Buttercream
. Key Lime Pie
. Strawberry Shortcake Cheesecake Roll Recipe

Step-by-Step Instructions

Let’s break it down—no stress, no guesswork.

Step 1: Whip the Eggs & Sugar (The Secret to Fluff!)

1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper—just a spritz of oil or brush of butter does the trick.
3. In a large bowl, beat eggs and sugar with a hand mixer (or whisk—strong arms welcome!) for 5–7 minutes, until thick, pale, and ribbony. When you lift the beaters, the batter should leave a trail that holds for 2 seconds. This is what gives the cake its lift!

Step 2: Fold in Dry Ingredients Gently

4. Sift flour and salt over the egg mixture. Add shredded coconut, vanilla, and coconut milk.
5. Using a silicone spatula, fold gently—don’t stir! Cut through the center, sweep around the edge, and flip the batter over itself. Repeat until just combined. Overmixing = dense cake. We want airy!

Step 3: Bake to Golden Perfection

6. Pour batter into the prepared pan. Tilt to spread evenly.
7. Bake 12–14 minutes, until the top springs back when lightly touched and edges pull away slightly. Don’t overbake! A dry sponge cracks when rolled.

Step 4: The Magic Towel Roll (Your Crack-Prevention Trick!)

8. As soon as it’s out of the oven:
   • Dust a clean kitchen towel generously with powdered sugar.
   • Flip the hot cake onto the towel (peel off parchment right away).
   • Starting at the short end, gently roll the cake up inside the towel—like a sleeping bag.
   • Let it cool completely (about 20 minutes) on a wire rack. Why this works: Rolling while warm trains the cake to curve—so when you unroll it later for filling, it won’t crack!

Step 5: Make the Raspberry Filling

While the cake cools:
9. In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
10. Cook over medium heat, stirring often, for 4–5 minutes, until thickened and glossy.
11. Press through a fine-mesh sieve to remove seeds (optional, but gives a smoother texture).
12. Let cool completely in the fridge—warm filling melts the cream!

Step 6: Whip the Coconut Cream

13. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form (about 2–3 minutes).
14. Fold in 1 tbsp toasted coconut for extra crunch and flavor.

Assembly: How to Build Your Coconut Raspberry Roll Like a Pro

Now for the fun part—putting it all together!

1. Unroll the cooled cake gently on a clean surface. Don’t worry if it cracks a tiny bit—the filling hides it!
2. Spread the whipped cream evenly over the cake, leaving a ½-inch border around the edges.
3. Spoon the cooled raspberry filling in lines down the center third—don’t overfill, or it’ll squeeze out when rolled.
4. Roll it up again—this time without the towel! Use the parchment or a fresh sheet to help lift and guide. Start slowly, tucking the edge under, then roll firmly but gently.
5. Seal the seam on the bottom. Wrap loosely in plastic and chill for at least 30 minutes—this helps it hold its shape.
6. Just before serving, dust with powdered sugar and sprinkle with toasted coconut flakes. Slice with a serrated knife using a gentle sawing motion for clean cuts.

Presentation Tips:

• Serve on a wooden board or pastel plate for a rustic-chic look.
• Add a few whole raspberries and mint leaves on top.
• Drizzle with a little melted white chocolate for a bakery-worthy finish!

Storage & Make-Ahead Tips

Good news: This dessert loves planning ahead!

Make the sponge 1 day ahead — Bake, roll in the towel, and store (unfilled) at room temp, wrapped in plastic.

Filling & cream can be prepped 2 days ahead — Keep in separate airtight containers in the fridge.

Fully assembled roll?

• Refrigerate (covered) for up to 3 days.
• Do not freeze the assembled roll—the cream gets watery and the sponge turns gummy.
• But! You can freeze the unfilled sponge (wrapped tightly in plastic + foil) for up to 1 month. Thaw at room temp, then fill.

Reviving leftovers? Let slices sit at room temp 5 minutes before eating—cold sponge can taste a bit dense.

Recipe Variations: Make It Yours!

The beauty of the Coconut Raspberry Roll is how flexible it is. Try these fun twists:

🔸 Tropical Twist

• Swap raspberries for mango or passionfruit purée.
• Add lime zest to the sponge for a zing!

🔸 Chocolate Lover’s Dream

• Add 2 tbsp cocoa powder to the sponge (reduce flour by 1 tbsp).
• Use chocolate ganache + raspberries for a “chocolate-raspberry” vibe.

🔸 Vegan & Dairy-Free

• Use aquafaba (3 tbsp chickpea brine per egg) or flax eggs.
• Swap heavy cream for chilled full-fat coconut cream.
• Use maple syrup instead of sugar in the filling.

🔸 Gluten-Free & Refined-Sugar-Free

• Use certified GF flour blend.
• Sweeten filling with monk fruit or coconut sugar.
• Use date-sweetened whipped coconut cream.

🔸 Berry Medley Version

• Mix raspberries with blackberries or strawberries for a deeper color and complex flavor.

Final Thoughts: Roll with Joy!

There’s something magical about making a dessert that looks expensive but feels wonderfully homemade. The Coconut Raspberry Roll is more than just a recipe—it’s an invitation to slow down, try something new, and share sweetness with the people you love.

Don’t stress about perfection. A little squish? A tiny crack? That just means it’s real—and real is beautiful. Every roll tells a story: yours.

So preheat that oven. Grab those eggs. Toast that coconut. And remember: the best desserts aren’t made with fancy tools—they’re made with curiosity, courage, and a sprinkle of joy.

You’ve got this. Now go roll!

FAQs: Your Top Questions—Answered!

Q: Can I use frozen raspberries?
A: Absolutely! No need to thaw—just add 1 extra minute to the cooking time. Frozen berries often have more tartness, which balances the sweetness beautifully.

Q: Why did my cake crack when I rolled it?
A: Most likely, it cooled too long before the first roll—or was overbaked. The warm towel roll is key! Also, be gentle when unrolling to fill. A few small cracks are normal and get hidden by filling.

Q: Can I make this nut-free?
A: Yes! Coconut is a fruit, not a nut—so this recipe is naturally nut-free. Just double-check your shredded coconut label if allergies are severe (some facilities process nuts).

Q: Is this recipe healthy?
A: Compared to many desserts—yes! It uses real fruit, less sugar than store-bought versions, and healthy fats from coconut. For extra goodness:

• Raspberries are high in fiber and vitamin C.
• Coconut contains MCTs (medium-chain triglycerides), which support energy.
• Eggs provide protein and choline for brain health.

Q: What if I don’t have a jelly roll pan?
A: A rimmed half-sheet pan (13×18”) works if you double the recipe—or use a 9×13” pan and bake 16–18 minutes (result will be thicker; still delicious as a sheet cake!).

Q: Can kids help make this?
A: 100%! Little hands love:

• Whisking the raspberry filling (with supervision on the stove).
• Sprinkling coconut.
• “Helping” roll the cake (with guidance).
  It’s a fun, edible science experiment!

Q: How do I toast coconut?
A: Spread shredded coconut on a baking sheet. Bake at 325°F (160°C) for 5–7 minutes, stirring once, until golden. Watch closely—it burns fast! Or toast in a dry skillet over medium heat for 3–4 minutes.

Q: Can I use canned coconut milk for the cream?
A: Yes—but only the thick cream from the top of a chilled can of full-fat coconut milk. Scoop it out, leave the watery part behind, and whip like heavy cream. Add 1 tsp powdered sugar to stabilize.

Q: What’s the best way to slice it neatly?
A: Use a sharp serrated knife. Wipe it clean between cuts. Chill the roll 30+ minutes first—cold = cleaner slices!

Ready to roll into deliciousness? Tag us on social when you make your Coconut Raspberry Roll—we love seeing your creations! And if you tweak it, share your genius twist. After all, the best recipes grow when we share them. Happy baking!

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