Imagine a dessert that transports you to a sun-soaked Caribbean beach with every single bite! This Pina Colada Swiss Cake Roll is not just a cake, it's a culinary vacation that combines the creamy, tropical flavors of a classic cocktail with a light, elegant Swiss roll. Perfect for those who crave a sweet escape and want to impress their guests with a show-stopping dessert that looks professionally made but is surprisingly simple to create. Get ready to turn your kitchen into a tropical paradise and wow everyone with this decadent, flavor-packed treat!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Caribbean
Serves: 10 servings
Ingredients
- 4 large eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1/4 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1 cup whipped cream
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, beat eggs and sugar together using an electric mixer for 5-7 minutes until the mixture becomes light, fluffy, and forms thick ribbons when the beater is lifted.
- Gently fold in the all-purpose flour using a spatula, being careful not to deflate the egg mixture. Mix until just combined, ensuring no dry flour spots remain.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with an offset spatula to create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
- While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately.
- Roll the cake with the towel, starting from the short end, and let it cool completely to room temperature. This helps the cake maintain its rolled shape.
- In a mixing bowl, combine whipped cream, coconut milk, and drained crushed pineapple. Gently fold to create the filling.
- Carefully unroll the cooled cake and spread the pineapple-coconut cream filling evenly, leaving a small border around the edges.
- Re-roll the cake carefully, using the towel to help guide and support the rolling process.
- Sprinkle shredded coconut over the top of the rolled cake, gently pressing to help it adhere.
- Refrigerate the cake roll for at least 1 hour to allow the filling to set and flavors to meld.
- Before serving, slice the cake roll into 1-inch thick pieces and garnish with additional shredded coconut or a small pineapple wedge if desired.
Tips
- • Always use room temperature eggs for the fluffiest cake texture • Be gentle when folding flour to maintain the egg mixture's airiness • Use a clean kitchen towel dusted with powdered sugar for perfect rolling • Don't overbake - a golden color and springy touch are your cues • Refrigerate the cake roll for at least an hour to help the filling set • For a cleaner slice, use a sharp, warm knife when cutting • Store leftovers in an airtight container in the refrigerator for up to 3 days • For extra flavor, you can add a splash of rum to the filling for an authentic pina colada touch
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 110mg
