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Coconut Roll Cake

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Preparation time
20 mins
Cooking time
15 mins
Serves 6-8


  1. Preheat the oven to 180ºC.

  2. For the dough: separate the yolks from the whites. In an electric mixer, beat the egg whites at full speed. Add sugar slowly until very firm. Add the softened butter, coconut, vanilla essence and mix for about 3 to 4 minutes until well combined. Reduce to minimum speed, add the flour mixed with the baking powder and whisk until a homogeneous and creamy mixture.

  3. For the filling: place a saucepan over medium heat, add the egg yolks, sugar and water. With the help of a beater or “fouet”, stir everything very well, until the cream thickens. As soon as it thickens, remove from heat and stir a little more and let cool.

  4. Line a baking tray (36 x 30 centimeters) with butter and parchment paper and spread the dough on top with the help of a spatula. Bake about 15 minutes until lightly browned.

  5. When the cake is baked, remove it from the oven. Place a cloth over the cake and turn it over the table. Remove the tray and carefully peel off the parchment paper. Cut the edges of the cake with a knife. Spread the egg cream on the cake. With the help of the cloth, carefully roll the cake from side to side (remove the cloth as you roll it).

  6. After curling, decorate the pie with the egg custard, the grated coconut and wild berries.