Coconut & Pistachio Cake Roll on a serving plate, with a couple of espresso cups on the side.
Coconut & Pistachio Cake Roll
Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins
 
Here’s a slight variation of your usual coconut cake! This Coconut & Pistachio Cake Roll is mostly made of shredded coconut, as opposed to flour with added coconut. The flavor of coconut is so intense in every bite of this homemade cake – and then you get the richness of the pistachio cream. YUM!
Course: Dessert
Cuisine: Other
Keyword: cake recipes from scratch, easy cake recipes
Servings: 8
Calories: 264 kcal
Author: Neriz
Ingredients
For the Coconut Cake Roll:
  • 3 eggs
  • 1/2 cup sugar
  • 1 & 1/2 cup shredded coconut, dried
  • 1/3 cup potato flour
  • 1 & 1/2 tsp baking powder
  • 1/2 tbsp powdered sugar (for dusting)
For the Pistachio Cream:
  • 1 cup pistachio nuts
  • 1/3 cup half & half
  • 1 to 1 & 1/2 tbsp sugar (optional)
Instructions
For the Coconut Cake Roll:
  1. Preheat oven to 200°C (375°F).
  2. Combine all dry ingredients in a bowl. Mix.
  3. Cream sugar and eggs. Add dry ingredients. Mix using a spatula or wooden spoon.
  4. Pour cake batter on a baking sheet (14.75-Inch-by-9.75-Inch) lined with baking paper. Use a spatula to spread the coconut evenly on the tray.
  5. Place tray in the middle of the oven for 10 to 15 minutes, or once it starts darkening in color.
  6. Once the cake is out of the oven, sprinkle the top with powdered sugar. This will prevent the cake from sticking to the kitchen towel.
  7. Put a clean kitchen towel on top of the cooked cake and flip the tray, so the baking paper is on top.  

  8. Remove the baking paper gently off the cake. Pull the cake closer to the edge of the kitchen towel, but make sure there is a tiny bit of kitchen towel dangling (you will be rolling this piece of the kitchen towel as well).
  9. Starting from the end of the long side of the cake, roll it gently (including the kitchen towel underneath) and turn into a log. 
  10. Set the cake roll aside while preparing the filling.

    (Check out the video above to see how this is done). 


For the Pistachio Cream Filling:
  1. Place pistachio in a food processor or blender and grind until it turns into fine powder texture.
  2. In a bowl, combine cream and sugar. Whisk until soft ribbons are formed. (Depending on how sweet you want your cake, you can completely skip the sugar, if you desired).

  3. Add pistachio. Mix with a spatula or wooden spoon.  


For Assembling the Cake Roll:
  1. Gently unroll the cake and spread the pistachio cream evenly on top of the cake.
  2. Roll the cake again, without the kitchen towel this time. Wrap the cake roll with a plastic and make sure the ends are tight as well.
  3. Refrigerate for at least an hour.
  4. When ready to serve, cut the ends with a serrated knife, to trim the edges.

  5. Use a serrated knife when slicing the cake roll as well. If you have dried coconut or grinded pistachio left, sprinkle on top of the cake roll, if desired.