Go Back
–+ servings
Coconut & Pistachio Cake Roll on a serving plate, with a couple of espresso cups on the side.
Print Recipe
5 from 1 vote

Coconut & Pistachio Cake Roll

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!
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Other
Servings: 8
Calories: 264kcal
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:

  • Preheat oven to 200°C (375°F).
  • Combine all dry ingredients in a bowl. Mix.
  • Cream sugar and eggs. Add dry ingredients. Mix using a spatula or wooden spoon.
  • 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.
  • Place tray in the middle of the oven for 10 to 15 minutes, or once it starts darkening in color.
  • 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.
  • Put a clean kitchen towel on top of the cooked cake and flip the tray, so the baking paper is on top.  
  • 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).
  • Starting from the end of the long side of the cake, roll it gently (including the kitchen towel underneath) and turn into a log. 
  • 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:

  • Place pistachio in a food processor or blender and grind until it turns into fine powder texture.
  • 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).
  • Add pistachio. Mix with a spatula or wooden spoon.  

For Assembling the Cake Roll:

  • Gently unroll the cake and spread the pistachio cream evenly on top of the cake.
  • 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.
  • Refrigerate for at least an hour.
  • When ready to serve, cut the ends with a serrated knife, to trim the edges.
  • 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.

Nutrition

Calories: 264kcal