This coconut cake roll makes a great centerpiece at a party. It is filled and covered with a creamy, vanilla cream cheese frosting and sprinkled with sweetened shredded coconut. The cake is light, spongy, and full of flavor. It is a great way to end any meal or make a special occasion more memorable.

A coconut cake roll with toasted coconut garnish.

This coconut Swiss roll is perfect for any occasion, and it is easy to make. There’s something special about the combination of light and fluffy vanilla sponge cake with creamy coconut filling. It’s a delightful way to end any meal or just as an afternoon snack.

You can get creative with the decorations and flavors by topping it with strawberries, chocolate curls, toasted nuts, or crushed candy canes.

If you like this cake try our coconut cake with buttercream frosting or our mini bunny cakes.

overhead photo of a coconut cake roll with strawberries on top — Coconut Cake Roll

❤️ Here is Why This Recipe Works

The combination of light and spongy cake, creamy vanilla cream cheese frosting, and sweetened shredded coconut makes for a delicious flavor and texture.
The lightness of the cake also ensures that it doesn’t overpower the frosting or coconut, so all three elements come together to create a truly delightful dessert.
Additionally, its rolled shape makes it an impressive centerpiece for any party table.
The cake roll is easy to make and will impress your guests.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

Eggs, room temperature
Sugar
Coconut extract
All-purpose flour
Baking powder
Salt
Powdered sugar
Cream cheese
Heavy cream
Shredded coconut

A cake roll on a platter with two slices of cake next to the platter

How to Make It

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Beat the eggs, then gradually add sugar and coconut extract. Stir in the water, then fold in the dry ingredients. Spread the batter evenly in the prepared pan and bake.
Dust the top of the cake with confectioner’s sugar and place a kitchen towel over the top. Place a baking sheet or plastic cutting board over the towel and invert the cake.
Gently peel off the parchment paper and roll the cake in the towel jelly-roll style. Cool completely on a wire rack.
Make the filling and frosting while the cake cools.
Unroll the cake and spread it with a thick layer of frosting. Sprinkle with shredded coconut then roll it up again.
Spread the remaining frosting on the outside of the cake roll and sprinkle the remaining coconut on the roll. Cover and refrigerate for 1-2 hours.

process photos showing how to make a coconut cake roll — How to roll the cake

The secret to a no-crack cake roll:

The cake itself was a recipe that I adapted from Taste of Home and it does not have butter or any other fat in it. The light, no-fat sponge cake is the secret to making a crack-free, easy-roll cake roll.

The filling/frosting is an adaptation of the frosting I used in my Lemon Cream Icebox Cake.

A slice of Coconut Cake Roll and a cup of coffee

close up photo of a Coconut Cake Roll showing the swirl of cake and frosting

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Coconut Cake Roll

A recipe for a coconut cake roll that is light and not too sweet. It has a filling and frosting of a creamy mixture and covered with shredded coconut. This is an easy recipe that doesn’t crack when rolling. A dessert that will put smiles on the faces of your guests!

4.59 from 114 votes

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Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 402kcal

Author: Pat Nyswonger

Ingredients

For the Cake

4 eggs room temperature or slightly warm
1 cup sugar
2 tablespoons whole milk or coconut milk
1 teaspoon coconut extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup powdered sugar to sprinkle on the cake before rolling in a towel

For the filling/frosting:

16 ounces cream cheese
1 cup sugar
⅛ teaspoon salt
1 teaspoon coconut extract
1-½ cup heavy cream
2-½ cups shredded coconut

To roll the cake

¼ to ½ cup powdered sugar

Instructions

Note: Let the cream cheese sit on the counter for about 30 to 45 minutes while you make the cake. It should be slightly chilled yet semi-soft when you make the filling.

For the Cake

Preheat oven to 375°
Line a greased 15-inch x 10-inch x 1-inch baking pan with parchment paper. Spray the paper with non-stick spray; set aside.
In a large bowl, beat the eggs for 3 minutes until foamy. Gradually add the sugar and continue to beat for 6 to 10 minutes until almost tripled in volume. This step is essential to giving the cake roll that light, airy texture. You will know the batter is ready when you lift the whisk and the batter falls in a ribbon like pattern on the top for a second or two before being reabsorbed.
Whisk in the milk and coconut extract.
Sift the flour, baking powder, and salt over the batter. Use a wide, flexible spatula to gently fold the flour mixture into the egg mixture. Don't over mix the batter but make sure you get all the flour incorporated.
Spread the batter evenly in the prepared pan.
Bake on the middle rack of the oven for 13-16 minutes or until the cake springs back when lightly touched. Remove from the oven and loosen the outer edges with a knife.
Sprinkle a clean dish towel with confectioner's sugar and invert the warm cake on the towel. Remove the pan and peel off the parchment paper.
Starting with the short side, roll the cake and the towel into a log. Cool completely on a wire rack.

For the filling/frosting:

In a stand mixer fitted with a whisk attachment, add the softened cream cheese, sugar, salt, and coconut extract. Whisk together just briefly until smooth, and there are no visible lumps.
Stop the motor and scrape down the sides and bottom of the bowl. With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.

To assemble the cake roll:

Unroll the cake; spread a thick layer of frosting evenly over cake to within 1 in. of edges. Sprinkle with 1 cup of shredded coconut.
Roll up again and spread the remaining frosting on the outside of the cake roll and sprinkle the remaining coconut on the roll. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator. Yield: 10-12 servings.

Notes

Measure your pan, this recipe calls for a 15 x 10 inch jelly roll pan. A larger pan will create a much thinner cake which will crack when you roll it up.
* The sides of the jelly roll pan should be at least 3/4 of an inch high.
* Whole eggs will whip up with much more volume if they are brought to room temperature before you whip them. You can bring them to room temperature quickly by placing them in a bowl of warm water for a few minutes before you crack them open.
** Before rolling the cake up into the towel, put a generous sprinkling of powdered sugar on the cake. This will prevent the cake from sticking to the towel.
*Do not use reduced fat cream cheese for the frosting as it will not get thick enough or come to firm peaks when whipped with the cream.
* Make sure your cream cheese is at room temperature (68°F to 72°F) before you start whipping it. Room temperature cream cheese will whip up smooth and creamy while cold cream cheese will leave lumps and chunks in your frosting.