Coconut Swiss Roll: Super-Soft and Delicious!

This is a light roll wrapped around a silk-smooth mascarpone, white-chocolate filling, and finished with a snowdrift of shredded coconut. This Coconut Swiss Roll is the kind of dessert that makes tea time feel ceremonial and snack time downright celebratory. In a single tray you get a citrus-kissed sponge, a decadent mascarpone-white chocolate filling studded with crunchy vanilla wafers.

You can pair this dessert with afternoon tea, or serve it during potlucks, and birthdays.

What is Coconut Roll?

Similar to classic Swiss roll, the Coconut Roll swaps heavy buttercreams for a lighter mascarpone-and-whipped-cream filling and finishes the package with white chocolate and shredded coconut. Swiss-roll style cakes date back to 19th-century Europe, but coconut versions are especially beloved in warmer climates and by bakers who prefer a fresh, less sweet finish.

The “roll” format is brilliant because a thin sponge cools and fills faster than a layered cake, which means big wow with less waiting.

Pro Tips for the Best Coconut Roll

• Keep everything cold for fluff. Chilled mascarpone and cold whipping cream whip up lighter, which gives you an airy filling that won’t weep.
• Don’t overbake the sponge. A slightly underbaked, but cooked through sponge rolls more cleanly and stays moist.
• Use gentle folding motions to preserve the air in the sponge batter and whipped cream to keep the final roll tender.
• Let melted white chocolate cool a touch before mixing into mascarpone so you don’t melt the cheese and make the filling runny.

Frequently Asked Questions

Can I make the sponge ahead of time?

You can bake the sponge, wrap it in parchment and cling film, and keep it in the fridge for up to 24 hours. Bring it back to room temperature briefly before spreading the filling to avoid lumps.

Can I use cream cheese instead of mascarpone?

You can, but mascarpone is softer, milder, less tangy, and gives a silkier result. If you swap in cream cheese, choose full-fat, beat it briefly to loosen the texture, and consider adding a teaspoon of extra melted white chocolate to smooth it.

My roll cracked while rolling, what happened?

Cracks usually mean the sponge cooled too much or was slightly overbaked. To prevent them, roll the sponge while still warm and flexible, or if it cracks, patch with extra filling and chill, once sliced, the cracks are less noticeable.

How to Store Coconut Roll

Wrap the roll tightly in plastic wrap or place in an airtight container and refrigerate. Avoid leaving exposed to air, coconut can dry out and the filling can form a thin crust. For party service, slice just before serving for the freshest texture.

Can I Freeze Coconut Roll?

You can freeze slices wrapped individually in plastic and placed in a freezer-safe bag for up to 1 month. Freezing a whole roll is possible but may slightly change texture, especially the whipped cream. For best quality, freeze only if needed.

How to Make the Coconut Roll 

In a large bowl, add eggs and sugar.

Using electric whisks, beat for a few minutes until the mixture has lightened in colour and become pale and fluffy

Add the lemon zest and mix.

Sift together flour and powder and gently mix.

Pour the batter into the lined tray and spread it evenly. Tap the tray once on the counter to remove large air bubbles.

Slide into the oven and bake for 10–15 minutes and the top should be lightly golden.

In a large bowl, whip the cold cream using electric whisks until stiff peaks form.

On a cutting board, chop the vanilla wafers into small chunks, also some texture is great.

Melt white chocolate in a small pot over very low heat or in the microwave in 20-second bursts; let it cool slightly so it’s warm but not hot. Mix in the mascarpone with the slightly cooled melted white chocolate and add in wafers.

Gently fold in the whipped cream a little at a time until you have a smooth, fluffy filling. Stop when fully combined, overworking will deflate the cream.

When the sponge is out of the oven, then carefully flip it onto a sheet of parchment paper. Peel away the lining paper from the baked side. Spread and smooth about 2/3 of the cream evenly over the sponge, leaving a 1 cm border all around.

Use the parchment to lift and roll the sponge away from you into a tight spiral. The parchment helps you get a neat roll without sticking. Finish with the seam side down so it keeps its shape.

Use the remaining cream to cover the outside of the roll, a rustic swoop or a smooth finish both look great. Then, sprinkle shredded coconut generously over the roll.

Slice with a sharp knife and enjoy.