Coconut Swiss Roll with Velvety Pastry Cream

Introduction

The Coconut Swiss Roll with Pastry Cream is a light, elegant and irresistibly tropical dessert. Its fluffy sponge cake and silky coconut pastry cream create a beautiful harmony of textures, making every slice tender, creamy and delicately fragrant. The subtle sweetness of coconut paired with vanilla transforms this classic rolled cake into a refreshing treat fit for festive occasions, birthdays or simple afternoon indulgence.

Although a Swiss roll may seem intricate, the method is surprisingly accessible when approached step by step. The sponge cake bakes quickly, stays soft and flexible, and rolls effortlessly without breaking. Meanwhile, the pastry cream offers a smooth, rich texture enhanced with shredded coconut to bring depth and authenticity to the flavor profile. Once chilled and set, the roll slices beautifully and presents a stunning swirl that feels both traditional and exotic.

Whether you enjoy coconut as a nostalgic flavor or you’re exploring tropical-inspired desserts, this recipe delivers a refined yet homely cake that never fails to impress.

History and Background of the Swiss Roll

The Swiss roll, despite its name, is believed to originate from Central Europe rather than Switzerland. Rolled sponge cakes appeared in European bakeries during the nineteenth century, often filled with jam, buttercream or custard. Their popularity spread quickly thanks to their elegant appearance and the simplicity of the technique.

Over time, Swiss rolls evolved into dozens of regional variations. In many Asian countries, for example, they are celebrated for their delicate textures and light fillings. In Western pâtisserie, the roll is often served during festive seasons such as Christmas, when it transforms into the famous Yule log.

This coconut version brings a tropical twist to the classic. By incorporating coconut milk, shredded coconut and optional fruit jam, the recipe creates a refreshing dessert that blends European baking tradition with island-inspired flavors. The pastry cream filling, smoother and richer than whipped cream alone, adds sophistication while maintaining the dessert’s comforting appeal.

Ingredients

For the sponge cake

4 eggs
100 g sugar
100 g flour
1 pinch of salt
1 teaspoon vanilla or coconut extract (optional)

For the coconut pastry cream

500 ml milk (half whole milk, half coconut milk recommended)
100 g sugar
4 egg yolks
50 g cornstarch
1 teaspoon vanilla extract
40 g shredded coconut

For finishing

Shredded coconut (about 30 g)
Icing sugar
Optional white chocolate shavings or whipped cream

A soft coconut Swiss roll filled with creamy coconut pastry cream. Light, tropical and perfect for celebrations or afternoon tea.

Preparation

Step 1: Prepare the sponge cake

Preheat your oven to 180°C (350°F).
Separate the egg whites from the yolks. Place the yolks in a mixing bowl with the sugar and whisk until the mixture becomes pale, thick and creamy. This aeration helps create a soft sponge that rolls smoothly.

Add the sifted flour to the yolk mixture and incorporate it gently. If using vanilla or coconut extract, add it at this stage to enhance the aroma.

In another bowl, whip the egg whites with a pinch of salt until firm peaks form. Carefully fold them into the batter using a spatula. The goal is to preserve as much air as possible, ensuring the sponge remains light.

Line a baking tray with parchment paper and spread the batter evenly from edge to edge. Bake for 8 to 10 minutes, or until lightly golden and soft. Do not overbake, as a dry sponge is more likely to crack during rolling.

Immediately after baking, unmold the sponge onto a slightly damp tea towel. Peel off the parchment paper carefully. Roll the sponge with the towel inside to help it retain its shape while cooling. Leave it to cool completely on a wire rack.

Step 2: Prepare the coconut pastry cream

Heat the milk—or the milk and coconut milk blend—with half of the sugar in a saucepan. Stir occasionally to prevent the mixture from sticking.

In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Add the cornstarch and whisk again until fully incorporated.

To temper the yolk mixture, pour a small amount of hot milk over it while whisking continuously. Then return the entire mixture to the saucepan.

Cook over medium heat, stirring constantly, until the cream thickens. Once thick, remove from the heat and stir in the vanilla extract and shredded coconut. The coconut will soften as it cools and infuse the cream with additional flavor.

Transfer the pastry cream to a shallow dish, cover it with plastic wrap pressed directly against the surface and refrigerate until fully chilled. This prevents a skin from forming and ensures a smooth texture.

Step 3: Assemble the Swiss roll

Carefully unroll the cooled sponge. Spread a generous layer of the chilled coconut pastry cream evenly across the entire surface. For added tropical flavor, you may optionally spread a thin layer of pineapple or mango jam before applying the pastry cream.

Roll the cake back up tightly from the shorter side to create a neat spiral. Wrap the roll in plastic film to maintain its shape. Refrigerate for at least two hours to allow it to firm up and become easier to slice.

Step 4: Finishing touches

Remove the Swiss roll from the film. Dust the exterior with shredded coconut for added texture and visual appeal. A light sprinkle of icing sugar creates a delicate snowy finish.

If you want a more indulgent look, pipe whipped cream along the top and add white chocolate shavings. These elements pair beautifully with the coconut and elevate the presentation for special occasions.

Keep the finished roll refrigerated until serving. The flavors improve as the cake rests, making the dessert even more delightful after several hours.

Nutritional Information (Estimated per Serving)

Although nutritional values can vary, especially with optional toppings, one serving typically contains:

Calories: 260–320 kcal
Protein: 6 g
Fat: 12 g
Carbohydrates: 36 g
Sugars: Moderate
Fiber: 1–2 g from coconut
Sodium: Low

This dessert is light compared to buttercream-based rolls, thanks to the airy sponge and milk-based pastry cream. Coconut adds healthy fats, while the overall sweetness remains balanced.

Frequently Asked Questions

Can I prepare the Swiss roll in advance?

Yes. This dessert is ideal for make-ahead preparation. You can prepare it one day in advance and store it in the refrigerator. Add icing sugar or whipped cream only before serving to maintain freshness.

How do I keep the sponge from cracking?

Roll the sponge while it is still warm and allow it to cool rolled up. Do not overbake it. Proper moisture and flexibility are essential for preventing cracks.

Can I replace coconut milk?

You may use only whole milk, but the flavor will be milder. Alternatively, replace coconut milk with almond milk for a different aromatic twist.

Can I freeze the Swiss roll?

Freezing is possible but recommended only without the finishing decorations. Wrap tightly and store for up to one month. Thaw in the refrigerator before serving.

Can I make the pastry cream lighter?

Yes. Replace part of the pastry cream with whipped cream to create a lighter filling known as diplomat cream. Fold the whipped cream into the cooled pastry cream for a softer texture.

Can I add fruit inside the roll?

Absolutely. Thin slices of mango, pineapple, banana or even fresh berries pair beautifully with coconut. Ensure fruit pieces are not too thick to maintain an even roll.

Conclusion

The Coconut Swiss Roll with Pastry Cream is a beautifully tender and flavorful dessert that blends the sophistication of classic European baking with the tropical notes of coconut. Each component contributes to an elegant final result: a soft sponge cake, a luscious coconut pastry cream and a delicate snowy finish of coconut and icing sugar. While the technique is simple, the effect is striking, making this roll a perfect choice for celebrations or weekend baking projects.

With its light texture, delicate sweetness and refreshing taste, this dessert appeals to both coconut lovers and those who enjoy refined, airy cakes. However, serve it chilled, sliced into elegant spirals, and enjoy a moment of tropical indulgence in every bite.

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