Chocolate Coconut Swirl Cake Recipe
Description
This decadent Chocolate Coconut Swirl Cake is a must-try for coconut and chocolate lovers alike. The rich chocolate sponge cake, swirled with a luscious coconut cream filling, creates an irresistible combination of flavors. Whether you’re preparing a special treat for a potluck or just indulging your sweet tooth, this moist and flavorful cake is sure to impress. Its light texture and balanced sweetness make it a great dessert option for both adults and kids, perfect for any occasion where you want to leave a lasting impression.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 1/2 cup |
| Eggs | 5 large |
| Cocoa powder | 1/2 cup |
| Heavy cream | 1 1/4 cups |
| Brandy | 3 tablespoons |
| Coconut cream (grated) | 2 tablespoons |
| Sugar (for filling) | 2 tablespoons |
| Fresh coconut (grated) | 1/4 cup |
| Chocolate curls (for garnish) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 317.8 kcal |
| Fat | 23 g |
| Saturated Fat | 14.8 g |
| Cholesterol | 183.1 mg |
| Sodium | 65.1 mg |
| Carbohydrate | 22.3 g |
| Fiber | 3.1 g |
| Sugar | 17.2 g |
| Protein | 6.3 g |
Instructions
Step 1: Prepare the Oven and Cake Pan
- Preheat your oven to 350°F (175°C).
- Grease a 33 x 13 x 9-inch jelly roll pan to ensure the cake doesn’t stick.
- Lay a large sheet of wax paper or baking parchment on your work surface and dust it evenly with 2 tablespoons of sugar. This will help prevent sticking when you turn out the cake later.
Step 2: Prepare the Egg Mixture
- Separate the eggs into yolks and whites.
- In a heatproof bowl, place the egg yolks and add the remaining sugar (1/2 cup minus the 2 tablespoons used earlier).
- Using a handheld electric mixer, whisk the yolks and sugar together until the mixture thickens and turns pale in color. This should take around 3-5 minutes.
Step 3: Add Cocoa Powder
- Sift the cocoa powder over the egg yolk mixture to ensure there are no lumps.
- Gently fold the cocoa into the egg yolk mixture using a metal spoon. This step should be done slowly and carefully to keep the batter light and airy.
Step 4: Whisk Egg Whites
- In a separate clean and grease-free bowl, whisk the egg whites until they form soft peaks. The egg whites should hold their shape but still be soft and smooth.
Step 5: Combine the Egg Whites and Chocolate Mixture
- To lighten the chocolate mixture, fold in about 1 tablespoon of the whipped egg whites into the chocolate batter.
- Once incorporated, carefully fold in the rest of the egg whites until the mixture is even and well-combined.
Step 6: Bake the Cake
- Scrape the cake batter into the prepared jelly roll pan, making sure it spreads evenly into the corners.
- Smooth the surface with a metal spatula for an even bake.
- Bake for 20-25 minutes, or until the cake is firm and springy to the touch.
- Once baked, turn the cake out onto the prepared sugar-dusted wax paper and gently peel off the lining paper.
Step 7: Cool the Cake
- Cover the cake with a damp towel to prevent it from drying out and let it cool completely before moving on to the filling.
Step 8: Prepare the Coconut Cream Filling
- In a mixing bowl, whisk the heavy cream together with the brandy (or whiskey) until it just holds its shape. You don’t want to over-whip the cream as it could become too stiff.
- Grate the coconut cream and stir it into the whipped cream, along with 2 tablespoons of sugar.
Step 9: Assemble the Cake
- Once the cake is completely cooled, spread about 3/4 of the coconut cream filling evenly over the surface of the cake. Be sure to cover all the edges to ensure every bite gets a taste of that delicious filling.
Step 10: Roll the Cake
- Carefully roll up the cake starting from one of the long sides. Take your time with this step to avoid cracks or breaks in the cake. Use the wax paper to help guide the rolling process.
Step 11: Add the Finishing Touches
- Transfer the rolled cake onto a serving plate.
- Pipe or spoon the remaining coconut cream mixture over the top of the cake.
- For a decorative touch, use a vegetable peeler to make chocolate and coconut curls, and sprinkle them on top.
Serving Suggestions
This Chocolate Coconut Swirl Cake is perfect for serving at potlucks, parties, or any time you want to impress a crowd. The light sponge cake combined with the rich coconut cream filling makes for an ideal dessert. Pair this cake with a hot cup of coffee or a scoop of vanilla ice cream for an extra indulgent treat.
Tips for Success
- Rolling the Cake: If you’re worried about cracks forming while rolling the cake, don’t rush. Rolling while the cake is still slightly warm (but not hot) makes it more pliable.
- Substitutions: You can swap brandy with rum or leave out the alcohol entirely if you prefer an alcohol-free version.
- Coconut Garnish: If you can’t find fresh coconut, toasted coconut flakes will work just as well and provide a delightful crunch on top.
Recipe Keywords:
Coconut, Chocolate, Kid Friendly, Potluck, Sweet, Dessert, Jelly Roll, Brandy Cake, Oven Baked, < 4 Hours, Moist Cake, Party Dessert
This delightful Chocolate Coconut Swirl Cake is bound to become a favorite for coconut lovers. Its tender chocolate sponge, combined with the creamy coconut filling, provides an extraordinary dessert experience for any occasion.
