This Coconut Cake Roll is what happens when dessert refuses to be boring. It’s filled and smothered with a rich vanilla cream cheese frosting, then showered with sweetened shredded coconut like it’s the star of its own tropical vacation. Bring this to the table, and suddenly you’re everyone’s favorite baker.

A coconut cake roll with toasted coconut garnish.

This coconut Swiss roll makes a great centerpiece at a party and it is a great way to end any meal or make a special occasion more memorable.You can get creative with the decorations and flavors by topping it with strawberries, chocolate curls, toasted nuts, or crushed candy canes.

Here is Why This Coconut Swiss Roll Recipe Works

That Perfect Sponge: The cake is light, fluffy, and rolls like a dream—no cracking disasters here (as long as you measure your pan!).

Coconut Lovers, Rejoice: Packed with sweetened shredded coconut inside and out, this is your tropical dessert fix.

Creamy Frosting Goals: A rich vanilla cream cheese frosting that’s smooth, thick, and won’t wimp out on you.

Easier Than It Looks: Impress everyone without breaking a sweat, this cake’s all about maximum wow with minimal effort.

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

The Ingredients

Pantry: All-purpose flour, sugar, powdered sugar, baking powder, salt, shredded coconut.
Fridge: Whole milk (or coconut milk), cream cheese, heavy cream, eggs.
Spices and Seasonings: Coconut extract, vanilla extract.

Note on ingredients: Powdered sugar is also called confectioners sugar. Use full fat cream cheese for the best texture.

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

Ingredients used for making a coconut Swiss roll cake.

Variations

Add a few ingredients and you have a whole new flavor profile. Here are some ideas.

Mango Coconut Swiss Roll: Fold ½ cup of finely diced fresh mango into the frosting. Top with toasted coconut.

Raspberry Coconut Roll Cake: Swirl 1 cup of raspberry jam into the frosting and sprinkle fresh raspberries over the filling before rolling. Decorate the top with more berries.

Pineapple Coconut Swiss Roll: Mix in ½ cup of finely chopped, well-drained pineapple into the frosting.

If you like this recipe, try our red velvet cake roll.

Coconut sponge cake batter on a sheet pan.

Freshly baked coconut cake cooling in a sheet pan.

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, fat free sponge cake is the secret to making a crack-free, easy-roll Swiss cake roll.

Spreading the cream cheese filling over the coconut sponge cake.

frosting spread out on a sponge cake just before rolling into a log.

Tips for Success

Make sure to measure your jelly roll pan (15 x 10 inches is key!) and line it with parchment paper to prevent sticking.
Beat the eggs and sugar long enough to reach that ribbon stage. This creates the light, airy texture you need.
When folding the flour mixture into the eggs, be gentle to avoid deflating all that beautiful volume.
Sprinkle powdered sugar generously on the cake before rolling it in the towel. This keeps it from sticking.
Use room-temperature eggs and slightly softened cream cheese for the best results.
Roll the cake while it’s still warm to prevent cracking, and let it cool completely before adding the filling.
Allow the assembled cake roll to chill in the fridge for at least an hour to set the frosting and make slicing easier

A coconut roll on a platter with a slice of cake in the background.

Storage

Fridge: To store leftovers, wrap the coconut Swiss roll in plastic wrap and place it in an airtight container to keep it from drying out. Store in the refrigerator for up to 3 days.

Freezing Instructions: To freeze, wrap the cake roll securely in plastic wrap, followed by a layer of aluminum foil, and place it in a freezer-safe container. Freeze for up to 3 months.

A fork on a plate with a slice of rolled coconut cake.

Coconut Roll Cake

This Swiss Roll coconut cake is a fluffy, creamy masterpiece wrapped in sweet, coconut perfection. It’s easy enough to make on a whim but fancy enough to make you look like a pro. One slice, and everyone’s coming back for more!

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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.