The coconut and chocolate roll is a rich dessert with a unique flavor, perfect for slicing and serving in single portions, preferably eaten with your hands!
I made a soft and fluffy cocoa roll like never before; I advise you to be 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 cream made from coconut, whipped cream, and white chocolate.
To finish, I garnished the roll with a milk chocolate ganache and a sprinkle of coconut. I thus obtained a magnificent coconut and three chocolate roll, and once served at the table and tasted, applause will start: Libellula’s word!
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Roll or log: sweet and savory recipes
Coconut desserts – 10 easy recipes to make
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
Ingredients
- 3 Eggs
- 150 g Sugar
- 2 teaspoons Water
- 1 teaspoon Vanilla extract
- 20 g Unsweetened cocoa powder
- 1 pinch Salt
- 1 teaspoon Baking powder
- 100 g Flour
- as needed Hazelnut cream
- 100 ml Whipping cream
- 50 g Desiccated coconut
- 100 g White chocolate
- 80 g Milk chocolate
- 80 ml Liquid cream
- as needed Desiccated coconut
Tools
- Baking Tray
- Mixer
Preparation
To make the coconut and chocolate roll, beat the eggs with the sugar in a bowl, 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 obtain a smooth and homogeneous batter.
Pour the batter into a rectangular baking tray (13.8×9.8 inches) lined with parchment paper, level well, and bake in the preheated oven at 356°F for 10 minutes.
Once baked, remove from the oven and let cool by turning it onto another sheet of parchment paper.
In the meantime, prepare the cream. Whip the cream and melt the white chocolate in a double boiler. Add the coconut to the cream, and once cooled, also add the melted chocolate. Mix everything with a spatula in a bottom-to-top motion.
Take the roll, using a brush, moisten the parchment paper with a little water, so it separates from the roll. Fill with a thin layer of hazelnut cream; then fill with the coconut and chocolate cream made earlier. Roll it up lengthwise and seal well with the parchment paper.
In a glass bowl, melt the milk chocolate in a double boiler. Remove it from the water and mix in the cream, stirring with a wooden spoon. You should obtain a smooth and shiny mixture. Let cool and then pour it over the roll, trying to cover the entire surface and around the edges.
Sprinkle with the coconut. Place in the fridge for a few hours to set. Slice the coconut and chocolate roll and serve. Enjoy!
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