The coconut and chocolate roll is a rich dessert with a unique flavor, perfect for slicing into single portions, best enjoyed with your hands!
I made a soft and fluffy cocoa roll like never before; I recommend being very cautious when rolling it, and if it cracks a little, don’t despair!
For the filling, I stuffed the roll with a thin layer of hazelnut cream and a mixture of coconut, whipped cream, and white chocolate.
Finally, I garnished the roll with a milk chocolate ganache and a sprinkle of coconut. This resulted in a magnificent coconut and triple chocolate roll, and once served and tasted, applause will ensue: Libellula’s word!
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Coconut and Chocolate Desserts
- Difficulty: Easy
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
Ingredients
- 3 Eggs
- 3/4 cup Sugar
- 2 teaspoons Water
- 1 teaspoon Vanilla extract
- 1/4 cup Unsweetened cocoa powder
- 1 pinch Salt
- 1 teaspoon Baking powder
- 3/4 cup Flour
- to taste Hazelnut cream
- 1/2 cup Heavy cream
- 1/2 cup Desiccated coconut
- 2/3 cup White chocolate
- 2/3 cup Milk chocolate
- 1/3 cup Liquid cream
- to taste Desiccated coconut
Tools
- Baking Tray
- Mixer
Preparation
To make the coconut and chocolate roll, in a bowl, beat the eggs with the sugar, add the water and vanilla extract, continuing to mix. Then add the cocoa, salt, flour, and finally incorporate the baking powder. Mix well until you get a smooth and homogeneous mixture.
Pour the mixture into a rectangular baking tray (13.7×9.8 inches) lined with parchment paper, level it well, and bake in the preheated oven at 356°F for 10 minutes.
Once cooked, remove from the oven and let cool by turning it onto another sheet of parchment paper.
Meanwhile, make the cream. Whip the cream and melt the white chocolate in a bain-marie. Add the coconut to the cream, and once it has cooled, add the melted chocolate. Mix everything with a spatula, using an upward motion.
Take the roll, with the help of a brush, dampen the parchment paper with a little water to detach it from the roll. Fill with a thin layer of hazelnut cream; then fill with the previously made chocolate and coconut cream. Roll it up from the long side and close well with the parchment paper.
In a glass bowl, melt the milk chocolate in a bain-marie. Remove it from the water and incorporate the cream, stirring with a wooden spoon. You should get a homogeneous and glossy mixture. Let it cool and then pour it over the roll, trying to cover the entire surface and around the edges.
Sprinkle with coconut. Place in the fridge for a few hours to set. Slice the coconut and chocolate roll into pieces and serve. Enjoy!
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