Roll the cake while it’s still warm. To get the best cake roll shape, roll the cake in a kitchen towel while it’s still warm and malleable. Salt - The salt in the coconut filing is very important as it really makes a difference to the taste, so do not skip the salt.

Roll up TIGHTLY into a log so the rolls won’t be opening while baking. It is ok if the filling runs down to the pan. You will have rolls with crunchy edges on the bottom. It is delicious! Make the Wet Ingredients: First, preheat the oven. Next, use a stand mixer or hand mixer to beat the eggs and a cup of sugar until the mixture triples in volume- roughly 10 minutes, longer if using a hand mixer. And that can be a problem when you’ve largely committed yourself to plant-based ethical-eating. You, always, seem to end up doing the work. Depending on the diet you follow, you may find similar recipes for coconut flour rolls which are often keto, or for coconut date rolls, made with Medjool dates and a hit among vegans. Use extra cold heavy whipping cream. Extra cold cream will make for a super fluffy whipped cream. If you have to, pop it in the freezer for 5-10 minutes before whipping it.

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Use sweetened coconut flakes for more decadence. If you have a raging sweet tooth, opt for sweetened coconut flakes over unsweetened ones.

The dough in this coconut rolls recipe is kneaded in a mixer. If you wish to knead by hand, you will need to knead it slightly longer than the time mentioned in the recipe.Freshly grated coconut - this is coconut in fine grated form. If frozen, let it thaw first before using. All-purpose flour + salt - salt is best mixed with flour before being added to the yeast. It should not be added directly to the the yeast as it can kill the yeast. Use fine salt. Use softened butter and cream cheese. Allowing the butter and cream cheese to soften at room temperature will make them so much easier to work with and incorporate. Leave them out for about 30 minutes on the counter before you get to baking. Forget the candies... What I wanted were these sweet rolls!!! 🙂 I loved getting there in the afternoon, just when one of the batches was leaving the oven, warm and aromatic as only the most wonderful treats can be...

Make the Whipped Cream: In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. In small portions, add the whipped cream to the butter and cream cheese mixture. The best pan to use: I prefer a 9×13-inch metal pan because it will bake them evenly. Avoid ceramic pans that can take longer to bake them through. This Raffaello cake roll is the ultimate birthday cake for coconut lovers. I also find it to be fitting for any season. I’ve made it for everything from casual summer BBQs to Christmas dinners and it’s always been a major crowd pleaser. Roll out the dough on a floured surface to form a 15-inch rectangle, then brush most of the melted butter on top of the dough and spread the filling, leaving 1-2 inches free on the edges. SEE PIC. 1 Sprinkle brown sugar on top, distributing evenly. Roll up tightly like a cinnamon roll log and cut into 12 slices. Use brown sugar in the filling for extra flavor. It will complement the nutmeg and add a comforting caramelized flavor to the rolls while contrasting well with the tropical coconut flavors.

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Whip up some of our divine strawberry and coconut milkshake and pop a few Coconut Rollers on the side, to win the Favourite Treat Master of the Year Award. Let’s get rolling Use ground almond. Instead of using roasted almond slivers, sprinkle on ground almond meal instead if you like a finer texture. Mix the egg whites with the coconut, sugar, and salt until well blended. Stir in the butter. Let the batter rest for at least 15 minutes to allow the coconut to absorb moisture (or cover and store it in the refrigerator for up to 3 days). Keep in mind they have nothing to do with the coconut wafers sold by Costco and Sprouts under the name crispy coconut rolls. Bake in a preheated oven for about 25-30 minutes at 390° F (200° C) if the dough is from scratch or at 350° F (180° C) if the dough is pre-made. Cover loosely with a sheet of aluminum foil for the last 15 minutes, especially if the dough is homemade. You don’t want them to brown too much on top. They are ready when puffy and golden brown! SEE PIC. 3

Add coconut milk and stir until the glaze is smooth. This glaze will crust, so it is important not to make it too much in advance. As soon as the coconut rolls are out of the oven, brush the top with butter and pour the coconut glaze all over them. If you are using a store-bought refrigerated crescent roll dough, try to roll out the dough on a floured surface as a whole as you can and then mend the pieces together forming a rectangle. Follow the same directions to fill it, roll it up into a log, cut, and brush with melted butter. There will be no need to wait for 30 minutes because they will not rise! In fact, you will save more than 90 minutes because you won’t prepare the dough from scratch and wait to rise it two times. The dough recipe uses instant dry yeast. Unlike active dry yeast, with instant yeast, there is no need to dissolve the yeast in warm milk or liquid and let it froth before using (which can take up to 15 minutes if using active yeast).

I’m definitely a coconut fan and people who like coconut are going to like these Crispy Coconut Rolls by Tropical Fields from Costco. Taste Coconut in shredded form (thin short strips) will not be as good as grated coconut. You can still use shredded coconut, just process it in a food processor to make it fine and use as indicated in the recipe. For evenly baked and golden brown coconut rolls, tent a loose piece of foil over the rolls after about 15 minutes in the oven (halfway baked through). This will make the center and tops bake evenly and avoid them brown too much on top before the centers cook. Sift and measure icing sugar into a glass or jar. I prefer to use my measuring glass with a small spout as it is easier to pour the glaze onto the coconut rolls later.