Coconut Chocolate Roll Cake

A juicy, flavorful, and not overly sweet roll cake that is a great alternative to the classic walnut roll for many.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

Dough

  • 300 g Wheat flour, white, multi-purpose

  • 25 g Cocoa, powdered, unsweetened

  • 60 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

  • 1.5 dl Milk, whole milk

  • 10 g Yeast, dry

  • 50 g Powdered sugar

  • 0.5 teaspoons Salt, table

Filling

  • 2.5 dl Sweet cream

  • 250 g Coconut, flakes

  • 70 g Sugar, white

  • 2 piece Egg, fresh

  • pieces Butter, unsalted

  • pieces Egg, egg white, fresh

  • pieces Powdered sugar

Steps

  1. First, prepare the yeast. Heat about 150 ml of milk until lukewarm (slightly warm). Pour it into a cup and add crumbled yeast, a teaspoon of sugar, and a teaspoon of flour. Mix and wait for the mixture to start rising (for the yeast to activate).

  2. Meanwhile, sift the flour into a larger bowl. Add cocoa powder, egg yolks, butter in pieces, powdered sugar, and salt, and make a well in the center. Once the yeast has risen, pour it into the well and start mixing. The dough will be sticky at first, but as you mix, it will form a ball. You can knead the dough by hand or with a machine - in any case, it needs to be kneaded for a long time until it becomes smooth and soft.

  3. Grease the bowl in which the dough will rise, then place the dough in it and let it rise for at least one hour, or until it doubles in size.

  4. While the dough is resting, prepare the filling. Heat the sweet cream until it almost boils and then remove it from the heat. Whisk the sugar and eggs until frothy. Pour the sweet cream into the bowl with the coconut flour, then add the egg and sugar mixture. Mix until you get a uniform mixture.

  5. Place the risen dough on a floured cloth and roll it out to about half a centimeter thick. Spread the prepared filling evenly over the dough, all the way to the edges. Roll it up.

  6. Grease a long roll cake pan with butter and place the rolled cake in it. Cover it and let it rise again for about an hour, or until it almost doubles in size.

  7. Preheat the oven to 180 degrees Celsius (170 degrees if you have a convection oven). Before baking, pierce the cake several times with a knitting needle or wooden skewer to allow steam to escape during baking. If desired, you can brush the top with egg white or a beaten egg.

  8. Bake the cake in the preheated oven for about one hour. Be careful not to burn the top, so cover it with aluminum foil or baking paper if necessary, or move it to a lower rack. Let the cake cool completely before slicing and dust it with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 415.02 kcal
  • Fat: 19.86 g
    • Saturated Fat: 14.77 g
  • Carbohydrates: 50.56 g
    • Sugars: 12.43 g
  • Protein: 7.65 g
  • Fiber: 1.38 g

Advice

The ingredients are sufficient for approximately 10 thicker slices of the roll cake.