Classic with a modern twist: a delicious piña colada roll made of fluffy batter, with a creamy filling and a light crunch
Holiday feelings are inevitable with this coconut Swiss roll! Look forward to summer, sun, sunshine – if not in reality, then at least on the cake plate ?. The sponge cake with coconut filling and pineapple is a bit reminiscent of piña colada. Just without alcohol. And much better!
The lemon and coconut roll recipe that I created for you scores points on several levels: On the one hand, the combination of three consistencies is simply unbeatable. I love it when something crispy, creamy and fluffy meet. Just like with these pastries made of airy dough, creamy filling and with a slight crunch effect. The special thing about the recipe are the white coconut waffles from our long-term partner Loacker from South Tyrol. They are not only in the curd cream, but also coat the finished product Pina Colada Rolle. As they consist of white chocolate, crispy wafers and delicious coconut cream, they are the perfect addition to my coconut roulade!
Roulades made from biscuit dough sometimes (wrongly!) Have a somewhat dusty image. In my opinion, Grandma’s classic is always up to date! Without the right instructions, however, the preparation can sometimes be a bit tricky. In my basic recipe, I’ll tell you how it works. And in the video for Coconut and lemon roll you can see the steps again in detail.
Contents
This is how the biscuit roulade with coconut filling becomes aromatic
Such a Biscuit roulade with coconut filling may well taste intensely like the main ingredient ?. That’s why I put desiccated coconut in the dough and the cream and conjured up the decoration from roasted coconut chips and crumbled white coconut waffles. For a fresh component, the Swiss roll is refined with pineapple. By the way, exceptionally with canned fruit, as the fresh variant often makes dairy products bitter.
The other ingredients, from desiccated coconut to bourbon vanilla sugar, should of course be as fresh and of high quality as possible. Just like it is the case with the white coconut waffles. Be sure to try out the coconut Swiss roll! And who is looking for “cakey” alternatives to Coconut roulade with pineapple is also interested in the juicy buttermilk coconut cake or the mug cake.
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Coconut Swiss Roll
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Delicious combination of fluffy biscuit, creamy quark cream, fruity pineapple and crunch – this roulade makes you feel like you’re on holiday
Quantity: 1 gr. Roulade
ingredients
For the filling
- 400 Gram Scene
- 200 Gram Quark
- 1 tablespoon Lemon juice
- 4 tablespoon Zucker or more
- 50 Gram Kokosraspel
- 1 1/2 parcel Instant-Gelatine see tips
- 150 Gram Loacker White Coconut Waffles
- 150 Gram Pineapple in a can
For decorating
- 200 Gram Scene
- 1 parcel Bourbon vanilla sugar
- 80 Gram Loacker White Coconut Waffles rough indication
- Coconut flakes at will
preparation
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Beat the eggs on the highest setting for about 8-10 minutes until they are very lightly frothy, slowly pouring in the sugar.
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Mix the flour, desiccated coconut and baking powder. Sieve the flour mixture onto the custard and very carefully fold in or stir in so that the air escapes as little as possible.
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Preheat the oven to 200 degrees top and bottom heat. Cover a tray with baking paper and delimit it to about 30 * 40 centimeters. Sprinkle a second baking paper with 1 tablespoon of sugar.
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Spread the dough on the baking sheet and bake immediately for 8-10 minutes (not too long!). As soon as the dough springs back with light finger pressure, it is ready.
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Turn the sponge cake onto the sweetened baking paper while it is still hot, brush the top paper with a little water and peel it off. Then put it back on immediately and cover with an additional kitchen towel so that the sponge cake can cool down in the damp for about 20 minutes.
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For the filling, dice the white coconut waffles. Whip the cream until stiff. Mix the quark with the sugar and juice, stir in the gelatine fix immediately, then fold in the whipped cream and waffle pieces.
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Spread the cream on the cooled roll. Leave a small margin on the side. Place the pineapple pieces on the spot that will later be the center of the roulade.
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Carefully roll up the roll using the parchment paper underneath. If necessary, shape again with your hands, cover with cling film and refrigerate for about an hour.
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Crumble the white coconut waffles for decoration. For the decoration, whip the cream with the cream stabilizer and vanilla sugar until stiff. Brush the roulade with it, cover with crumbled white coconut waffles and decorate with coconut chips. Chill again at least 1.5 hours before cutting.
Remarks
- Instant gelatine (gelatine fix or instant gelatine) is an alternative to sheet gelatine that does not have to be dissolved and heated. Please follow the instructions on the packaging for the quantity. I had 1.5 packets of 15g each. Vegetarian gelling agents, for example based on agar-agar, are also possible.
- If you have any questions or problems, please also read the blog post including tips and tricks. You can find information about sponge cake in general in this post.
- If the dough sheet tends to be more square than rectangular / oblong spread and baked, the result is more of a “snail” roll, for which you should use less filling, otherwise the roulade will be much too thick.
Tips & tricks for sponge cake
General information
Note: This article is a sponsored post in collaboration with Loacker (what does that mean?).
