Raspberry and Coconut Cream Roll

Raspberry coconut cream roll-2

You know when you follow a recipe and everything is going well until a certain stage, well that is what happened with me.  A Swiss roll is meant to have that extra piece of cake in the middle when you roll it, well mine sort of disappeared.

Raspberry coconut cream roll-9

Raspberry coconut cream roll-8

I found it really useful to use the damp tea towel to roll the swiss roll.  However I was not sure if I should leave it on there to cool, so I moved the sponge onto a cooling rack to cool and then when it came time to roll it up I just placed the sponge back on the tea towel.

Raspberry coconut cream roll-7 Raspberry coconut cream roll-4

The lightly toasted coconut adds a little surprise when you are eating the roll.

Raspberry coconut cream roll-6

Strawberries would also be great to us too, I like that little bit of tartness that a raspberry has.  More jam could be used too or just jam by itself would be good.

Raspberry coconut cream roll-3

Raspberry coconut cream roll

This roll reminds me a bit of twinkies that you would buy in the supermarket, the cake part on the outside and the ‘creamy’ part on the inside.  I use to really like them when I was younger 🙂

(Recipe adapted slightly from James Martin – Home Comforts).

Raspberry and Coconut Cream Roll

Recipes of My Art
Servings 6 - 8


  • For the sponge
  • 5 eggs
  • 125 g caster sugar plus extra for dusting
  • 1 teaspoon vanilla essence
  • 95 g self-raising flour
  • For the Filling
  • 250 ml cream
  • 100 g fresh raspberries
  • 25 g desiccated coconut
  • 3 tablespoons raspberry jam
  • 15 g caster sugar
  • 1/2 teaspoon vanilla essence
  • icing sugar to decorate


  • Preheat the oven to 190°C. Line a 38cm x 25cm Swiss roll tin with backing paper.
  • Place the eggs, sugar and vanilla essence into a bowl and whisk until it has thickened and is light and fluffy. Over the mixture, sift the flour and fold in with a big spoon until it has all been incorporated.
  • Pour the mixture into the lined backing tray, even the mixture out with a spatula and bake for 10 - 15 minutes, until it is firm to the touch.
  • While the sponge is cooking place the coconut in a pan on a medium heat and lightly toast until just golden brown.
  • Place a damp tea towel that is slightly bigger than the sponge on the surface and sprinkle over some caster sugar. Turn the sponge out on the tea towel and carefully peel of the baking paper. Using the tea towel, roll the sponge up starting at the side that is closest to you then unroll and place the sponge on a cooling rack and allow to cool.
  • Once the sponge is cool place it back onto the damp tea towel, whip the cream with the vanilla essence and caster sugar until firm peaks can form. Spread the jam over the sponge, sprinkle the coconut over the jam then spread some raspberries over the jam, then dollop the cream over the raspberries (keep some raspberries and coconut aside to decorate with).
  • With the assistance of the tea towel roll the sponge up again, be gentle as if you push to hard you will squeeze the filling out. You want the two long sides on the cake to touch at the bottom.
  • Sprinkle over some icing sugar and the left over coconut and raspberries.


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