Desserts & Baking Gluten-Free Vegetarian

Coconut-Raspberry Dream Cake Rolls

Name: Coconut-Raspberry Dream Cake Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: INGREDIENTS; 4 large eggs; 1 cup granulated sugar; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/3 cup unsweetened coconut flakes; 1/2 cup raspberry puree; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup coconut cream

by Linda October 12, 2026

written by Linda October 12, 2026

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These Coconut-Raspberry Dream Cake Rolls are a delightful treat that beautifully combine the tropical flavors of coconut with the tartness of fresh raspberries. Light and airy, the cake is rolled up with a creamy coconut filling, making each bite a blissful experience.

This recipe is perfect for special occasions or as a sweet ending to a family meal. The vibrant raspberry swirl adds a touch of elegance and color, making it not only a delicious dessert but also a visually stunning centerpiece.

Coconut-Raspberry Dream Cake Rolls

Serves: 8 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 250 calories 15g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup unsweetened coconut flakes
1/2 cup raspberry puree
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup coconut cream

Instructions

Preheat the oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
In a mixing bowl, beat the eggs and sugar together until thick and pale, about 5 minutes.
Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Fold in the coconut flakes gently until evenly distributed.
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the cake springs back when touched.
Once baked, remove from the oven and let cool for 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
Roll the cake up with the towel starting from the short side, then let it cool completely in this shape.
In the meantime, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the coconut cream until well combined.
Unroll the cooled cake and spread the coconut filling evenly over the surface. Drizzle the raspberry puree on top and swirl gently with a knife.
Roll the cake back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour to set before slicing.

Notes

Tip: For an even more tropical flavor, consider adding a teaspoon of coconut extract to the filling!

For the best flavor, use fresh raspberries. If they’re not in season, frozen raspberries can work too—just be sure to thaw and drain them well.

Feel free to experiment with the filling by adding a splash of vanilla extract or a hint of lime zest for an added flavor twist. Store any leftovers in the refrigerator, covered, for up to 3 days.

cake rolls coconut dessert raspberry tropical

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Coconut-Raspberry Dream Cake Rolls

Coconut-Raspberry Dream Cake Rolls

Ingredients

Instructions

Notes

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