Chocolate Coconut Swiss Roll

Introduction

Indulge in the perfect bite-sized treat with these adorable Chocolate Coconut Swiss Roll Mini Cakes! These delightful spirals combine the rich intensity of chocolate cake with a luscious cream filling and a snow-white coating of coconut flakes. Visually stunning yet surprisingly simple to make, these mini rolls are perfect for impressing guests at dinner parties, adding elegance to afternoon tea, or satisfying your sweet tooth any day of the week. The beautiful contrast between the dark chocolate cake and the white cream filling creates an eye-catching spiral when sliced, while the coconut coating adds both texture and a tropical flavor note. Best of all, there’s no need to stress about presentation—their rustic, handmade quality is part of their charm! These mini rolls offer the perfect balance of flavors and textures in each bite-sized piece.

Ingredients

For the Chocolate Sponge:

4 large eggs, at room temperature
100g (1/2 cup) granulated sugar
1 teaspoon vanilla extract
80g (2/3 cup) all-purpose flour
20g (1/4 cup) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, melted and cooled

For the Cream Filling:

240g (1 cup) cream cheese, softened
60g (1/2 cup) powdered sugar
1 teaspoon vanilla extract
120ml (1/2 cup) heavy cream, whipped to soft peaks

For the Coating:

100g (1 cup) desiccated coconut or shredded coconut
2 tablespoons powdered sugar (optional, for dusting)

Instructions

Prepare the baking sheet: Preheat your oven to 180°C (350°F). Line a 25x38cm (10×15-inch) jelly roll pan or similar sized baking sheet with parchment paper, leaving an overhang on all sides. Lightly grease the parchment.
Whip the eggs: In a large bowl, beat the eggs and sugar with an electric mixer on high speed for 5-6 minutes until thick, pale, and tripled in volume. The mixture should fall in ribbons when the beater is lifted.
Add vanilla: Beat in the vanilla extract.
Prepare dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Combine wet and dry ingredients: Gently fold the dry ingredients into the egg mixture using a rubber spatula, taking care not to deflate the air bubbles. When almost combined, fold in the melted butter.
Bake the sponge: Pour the batter onto the prepared baking sheet and spread evenly with an offset spatula. Bake for 10-12 minutes until the cake springs back when lightly touched.
Prepare for rolling: While the cake is still hot, dust a clean kitchen towel with cocoa powder. Invert the cake onto the towel, peel off the parchment paper, and trim any crisp edges.
Initial roll: Starting from the short end, carefully roll the cake along with the towel. Allow to cool completely in this position (about 1 hour) – this helps prevent cracking when you fill and re-roll.
Prepare the filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until well combined.
Fill the cake: Carefully unroll the cooled cake. Spread the cream filling evenly over the surface, leaving a 1/2-inch border around the edges.
Roll again: Gently re-roll the cake (without the towel this time), keeping it tight but being careful not to squeeze out the filling. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
Cut and coat: Unwrap the chilled roll and cut into 8-10 even pieces with a sharp serrated knife using a gentle sawing motion. Spread the coconut on a plate, then roll the outer edges of each mini roll in the coconut, pressing gently to adhere.
Final chill: Arrange the mini rolls on a serving plate and refrigerate for another 30 minutes before serving.

Nutritional Information and Timing

Prep Time: 30 minutes Bake Time: 10-12 minutes Chilling Time: 1 hour 30 minutes Total Time: 2 hours 15 minutes

Yield: 8-10 mini rolls

Per Mini Roll (based on 10 servings):

Calories: 280
Fat: 18g
Saturated Fat: 12g
Carbohydrates: 25g
Sugar: 18g
Protein: 5g
Fiber: 2g
Sodium: 170mg

Cooking Tips and Tricks

Room temperature ingredients: Ensure your eggs are at room temperature for maximum volume when whipped. Cold eggs won’t incorporate as much air.
Don’t overmix: When folding dry ingredients into the whipped eggs, use a gentle hand and a figure-eight motion to maintain as much air as possible in the batter.
The hot roll technique: Rolling the cake while warm is crucial – it “trains” the cake to curl without cracking. If you wait until it’s cool, it will likely break.
Clean cuts: Wipe your knife with a damp cloth between each cut for neat, clean slices. A serrated knife works best.
Coconut adherence: If the coconut isn’t sticking well, lightly brush the outside of the rolls with a bit of simple syrup or honey thinned with water before rolling in coconut.
Even thickness: Use an offset spatula to ensure your cake batter is spread evenly in the pan. Uneven thickness will result in some parts being overcooked while others remain underdone.
Prevent drying: If your sponge feels dry or starts to crack when rolling, brush it lightly with simple syrup before adding the filling.
Perfect filling consistency: The filling should be firm enough to hold its shape but soft enough to spread easily. If too soft, chill it for 15-20 minutes before spreading.

Variations and Substitutions

Flavor twists: Add 1 tablespoon of instant coffee to the cocoa mixture for a mocha version, or substitute 1 teaspoon of peppermint extract for the vanilla in the filling for a mint chocolate combination.
Alternative coatings: Instead of coconut, try rolling the mini cakes in crushed nuts, chocolate sprinkles, or cocoa powder.
Dietary adaptations: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend plus 1/4 teaspoon of xanthan gum.
Filling variations: Replace the cream cheese filling with chocolate ganache, marshmallow fluff, or pastry cream for different flavor profiles.
Boozy version: Add 1 tablespoon of rum, Baileys, or Kahlúa to the filling for an adult version.
Fruity addition: Spread a thin layer of raspberry or cherry preserves on the cake before adding the cream filling.
Chocolate lovers: Add 3 tablespoons of melted and cooled dark chocolate to the cream filling for a double-chocolate experience.
Vegan option: Use plant-based cream cheese and coconut whipped cream for the filling. Replace eggs in the cake with aquafaba or commercial egg replacer.

Common FAQs

Q: Why did my cake crack when I rolled it?

A: This typically happens if the cake is overcooked (too dry) or has cooled too much before rolling. Make sure to roll while still warm and don’t overbake. A few small cracks can be hidden by the filling and coconut coating.

Q: Can I make these mini rolls ahead of time?

A: Absolutely! These rolls actually improve with time as the flavors meld. See the storage section below for detailed instructions.

Q: My cream filling is too runny. What went wrong?

A: The heavy cream was likely under-whipped or the cream cheese was too warm. Make sure to whip the cream to soft peaks separately before folding it into the cream cheese mixture, and ensure your cream cheese is cool but softened.

Q: The coconut won’t stick to my rolls. How can I fix this?

A: If the coconut isn’t adhering, lightly brush the outside of each roll with a little simple syrup or thinned honey to create a sticky surface before rolling in coconut.

Q: Can I freeze these mini rolls?

A: Yes, they freeze beautifully! See the storage section below for freezing instructions.

Storage and Make-Ahead Tips

Refrigerator:

Store assembled mini rolls in an airtight container in the refrigerator for up to 3 days.
Place parchment paper between layers if stacking to prevent sticking.
The flavor actually improves after a day as the moisture from the filling softens the cake and the flavors meld together.

Freezer:

Mini rolls can be frozen for up to 2 months.
Wrap each individual roll tightly in plastic wrap, then place in a freezer-safe container or bag.
The coconut coating may lose some texture after freezing, so you can alternatively freeze them before the coconut step and add fresh coconut after thawing.

Thawing:

Thaw frozen rolls overnight in the refrigerator.
Let stand at room temperature for 15-20 minutes before serving for the best flavor and texture.

Make-Ahead Components:

Cake base: The chocolate sponge can be baked up to 1 day ahead, rolled in the towel, wrapped in plastic, and stored at room temperature.
Filling: The cream filling can be prepared up to 2 days ahead and stored in the refrigerator. Re-whip briefly before spreading if it seems to have set too firmly.
Assembled roll: The filled and rolled cake (before cutting) can be made 1-2 days ahead and kept wrapped in the refrigerator.
Complete mini rolls: Fully assembled and coconut-coated mini rolls can be prepared 1 day in advance for the best quality.

Serving Tips:

For the best presentation, dust with a little additional powdered sugar just before serving.
These mini rolls are perfect on their own, but can also be served with a small dollop of whipped cream and fresh berries for an elegant dessert plate.
For a special occasion, drizzle the plate with chocolate sauce or raspberry coulis before placing the mini rolls.

These Chocolate Coconut Swiss Roll Mini Cakes are sure to become a favorite in your dessert repertoire. Their combination of rich chocolate, creamy filling, and tropical coconut creates a sophisticated yet approachable treat that’s perfect for any occasion, from casual family gatherings to elegant dinner parties. With a little practice, you’ll be creating these impressive little desserts with ease, delighting everyone who tries them!