If you’re ever craving a dessert that balances lightness, flavor, and a touch of tropical magic, the Pandan Swiss Roll with Toasted Coconut Flakes Recipe is your new best friend. This delightful cake roll features a fluffy pandan-infused sponge wrapped around a cloud of whipped cream, all kissed by the crunch and nuttiness of toasted coconut flakes. Every bite invites you to savor the fragrant pandan aroma coupled with the creamy, airy filling, making it a perfect treat for any occasion that promises to impress family and friends alike.
Ingredients You’ll Need
The ingredients for this Pandan Swiss Roll with Toasted Coconut Flakes Recipe are refreshingly straightforward yet crucial to achieving its vibrant look and signature moist texture. Each component plays a role: from the eggs that provide structure, to the pandan extract creating that irresistible fragrance, and the toasted coconut adding a delightful finishing touch.
- 100 g large coconut flakes: For that irresistible toasted topping – be sure to spread them evenly for consistent browning.
- 6 large eggs (room temperature): Room temperature eggs whip better, helping the sponge become extra fluffy.
- 1/2 teaspoon cream of tartar: Stabilizes the egg whites, ensuring a strong meringue for a light cake.
- 150 g granulated sugar (divided into 100g + 50g): The sugar is split to sweeten both the egg whites and yolks for a balanced flavor.
- 50 g milk (dairy or non-dairy): Adds moisture and tenderness to the cake batter.
- 50 g light-tasting oil (e.g. canola oil, avocado oil): Keeps the sponge moist without overpowering pandan’s delicate aroma.
- 1-2 teaspoons pandan extract: The star ingredient; choose a quality extract for that lush, authentic flavor.
- 1 drop green gel food colouring (optional): Use only if your pandan extract is clear to enhance the cake’s vibrant green hue.
- 120 g cake flour: A fine flour that provides a soft crumb, perfect for sponge cakes.
- 400 g whipping cream or heavy cream (cold): Creamy and rich, this will turn into the luxurious filling.
- 40 g powdered sugar: Sweetens the whipped cream gently without graininess.
- 1 teaspoon vanilla extract: Adds warmth and depth to the whipped cream flavor.
- 1 teaspoon pandan extract (optional): Enhances the filling with a touch of additional pandan aroma if desired.
How to Make Pandan Swiss Roll with Toasted Coconut Flakes Recipe
Step 1: Toasting the Coconut Flakes
Start by preheating your oven to 325°F. Line a large baking tray with parchment paper on the bottom, then scatter your coconut flakes evenly. Pop them in the oven and bake for 5 to 10 minutes, stirring occasionally to ensure they toast evenly and achieve a lovely golden brown. This step is vital because the toasted coconut brings a wonderful crunch and nutty flavor to complement the soft cake.
Step 2: Preparing the Pandan Cake Batter
Next, increase the oven temperature to 350°F and clean your baking tray to reuse. Separate your eggs carefully, keeping whites and yolks in separate bowls. To the whites, add cream of tartar and start whipping them on low to medium speed until frothy. Gradually add 100g sugar while beating until stiff peaks form – this fluffy meringue is what gives your Swiss roll that signature lift.
Step 3: Mixing the Egg Yolk Mixture
Whip the egg yolks with the remaining 50g sugar until combined, then add milk, oil, pandan extract, and the optional green gel food coloring. This mix is where your sponge’s soft texture and vibrant color begin to develop.
Step 4: Combining Flour and Batters
Sift in the cake flour gently to avoid lumps, then fold in about one-third of the meringue to lighten the batter. After that, carefully fold in the remaining meringue, making sure not to deflate all that precious air – this is the secret to a light texture!
Step 5: Baking the Sponge
Pour the batter into the lined tray and smooth it out with an offset spatula. Bake for 12-13 minutes until the edges lightly brown and the top is puffy. After baking, let the cake cool only briefly in the pan, then flip it onto a wire rack to prevent sogginess and prepare for filling.
Step 6: Rolling the Cake
While the cake is still warm, trim off the browned edges and carefully roll it up with parchment paper inside. This pre-roll helps the cake retain its shape and prevents cracking once you add the filling.
Step 7: Making the Whipped Cream Filling
In a cold bowl, whip your cream with powdered sugar, vanilla extract, and optional pandan extract until you get firm peaks. This luscious cream will be your cake’s luscious filling and coating.
Step 8: Assembling the Swiss Roll
Unroll your cooled cake and spread the whipped cream evenly, leaving a small margin on the end to seal the roll. Roll the cake back up without the parchment this time, then wrap it tightly in plastic wrap and chill for at least 3 hours to let everything set beautifully.
Step 9: Final Touch with Toasted Coconut Flakes
Before serving, spread a thin layer of whipped cream all around the cake roll and press the toasted coconut flakes onto the surface, giving it that irresistible textured finish everyone will love.
How to Serve Pandan Swiss Roll with Toasted Coconut Flakes Recipe
Garnishes
A simple dusting of powdered sugar adds a sweet, snowy touch, but the real showstopper is the generous coating of toasted coconut flakes that provide a satisfying crunch contrasting the soft cream and sponge.
Side Dishes
Serve this Pandan Swiss Roll alongside fresh tropical fruits like mango slices or ripe papaya, or even a light jasmine tea. The refreshing sides balance the richness and enhance the fragrant pandan flavors.
Creative Ways to Present
For a fun twist, cut the roll into bite-sized pinwheels and arrange them on a platter sprinkled with edible flowers. You can also drizzle a little coconut caramel sauce on top or sprinkle some toasted sesame seeds for an extra nutty dimension.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. Keeping it well-wrapped ensures the roll stays moist and the whipped cream remains fresh.
Freezing
You can freeze the Pandan Swiss Roll with Toasted Coconut Flakes Recipe by wrapping it carefully in plastic and then foil. Freeze for up to 2 weeks. Thaw it overnight in the fridge to keep the cream texture smooth without melting.
Reheating
Reheating is not recommended for this dessert since it’s best enjoyed chilled, but letting it sit at room temperature for 15-20 minutes before serving can soften the cream for easier slicing.
FAQs
Can I use shredded coconut instead of coconut flakes?
Shredded coconut can work, but large flakes hold up better when toasted and offer a more satisfying crunch. If you only have shredded coconut, toast it carefully to avoid burning as it’s finer and browns faster.
Do I need to use green food coloring?
The green food coloring is optional and only needed if your pandan extract doesn’t impart a strong green hue. Its main purpose is to visually enhance the cake without changing the flavor.
What can I substitute for pandan extract?
If pandan extract is unavailable, vanilla or almond extract can be substitutes, but the distinct aroma will differ. Pandan is unique and gives this roll its signature tropical vibe, so it’s best to seek it out if possible.
How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still warm and using parchment paper to help roll it tightly prevents cracks. Also, make sure not to overbake the sponge; it should be soft and pliable, not dry.
Can I make the whipped cream filling ahead of time?
Yes, whip the cream just before assembling for the best texture and flavor, but you can prepare it a few hours in advance and keep it chilled. Avoid whipping too far in advance to prevent it from losing volume or separating.
Final Thoughts
Trust me, once you try this Pandan Swiss Roll with Toasted Coconut Flakes Recipe, it will quickly become a treasured addition to your dessert repertoire. With its light pandan sponge, luscious cream, and irresistible coconut crunch, it’s like a tropical vacation on a plate. Take your time with each step and enjoy the process—your patience will be rewarded bite after bite!
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Pandan Swiss Roll with Toasted Coconut Flakes Recipe
- Total Time: 4 hours 37 minutes
- Yield: 8 servings
Description
This Pandan Swiss Roll is a light and fluffy sponge cake infused with fragrant pandan extract, filled with a rich whipped cream filling, and coated with toasted coconut flakes for a delightful tropical flavor. Perfect as an elegant dessert or a special treat, it features a tender cake rolled with smooth cream and a hint of pandan sweetness.
Ingredients
Toasted Coconut Topping
- 100 g large coconut flakes
Pandan Cake
- 6 large eggs (room temperature)
- 1/2 teaspoon cream of tartar
- 150 g granulated sugar (divided into 100g + 50g)
- 50 g milk (dairy or non-dairy)
- 50 g light-tasting oil (e.g. canola oil, avocado oil)
- 1–2 teaspoons pandan extract
- 1 drop green gel food colouring (optional, if your pandan extract is clear)
- 120 g cake flour
Whipped Cream Filling
- 400 g whipping cream or heavy cream (cold)
- 40 g powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pandan extract (optional, only if yours is clear)
Instructions
- Toasted Coconut Topping: Preheat the oven to 325°F. Line a 12×17″ baking tray with parchment paper on the bottom only. Scatter the coconut flakes evenly on the tray and toast in the oven for 5-10 minutes, stirring occasionally until lightly golden brown. Let cool completely on the tray before transferring to a container for later use.
- Prepare for Cake Baking: Increase the oven temperature to 350°F. Clean the baking tray lined with parchment paper used for toasting coconut and set aside.
- Separate Eggs: Carefully separate the 6 large eggs into two bowls—whites in one, yolks in another—ensuring no yolk contaminates the whites. Set the yolk bowl aside.
- Make Egg White Meringue: Add 1/2 teaspoon cream of tartar to the egg whites. Using an electric mixer, beat on low-medium speed until foamy like cappuccino foam. Gradually add 100g sugar one spoonful at a time, beating well after each addition. Increase speed to medium-high and beat until stiff peaks form. Set aside.
- Prepare Egg Yolk Mixture: Beat the egg yolks with the remaining 50g sugar until combined. Add milk, oil, pandan extract, and green gel food coloring if using. Mix until smooth.
- Sift Flour into Egg Yolk Mixture: Sift 120g cake flour into the egg yolk mixture and fold gently until just combined and smooth.
- Combine Meringue and Yolk Batter: Fold about one-third of the egg white meringue into the egg yolk mixture to lighten it. Then gently fold in the remaining meringue in two batches until there are no visible streaks. Use a spatula and scrape the bottom of the bowl carefully to ensure an even mixture.
- Fill and Spread Batter: Pour the batter into the prepared lined baking tray. Use an offset spatula to spread evenly to the edges and smooth the surface.
- Bake the Sponge: Bake for 12-13 minutes or until the edges are lightly browned and the top is puffy and springy. Remove from oven and let cool in the pan for 5 minutes.
- Remove Cake from Pan: Run an offset spatula around the edges to loosen. Place a wire rack or clean parchment over the pan, hold both sides with oven mitts, and flip the cake onto the rack. Peel off parchment paper from the cake. Place a fresh parchment sheet on top and flip the cake onto it.
- Pre-roll Cake: Optionally, trim the browned edges off the two short ends with a serrated knife. While still warm, roll the cake up gently with the parchment paper from one short end to form a log. Let cool completely in this rolled shape.
- Whip Cream Filling: In a clean large bowl, combine cold whipping cream, powdered sugar, vanilla extract, and pandan extract if using. Beat with a hand mixer on medium-high speed until firm peaks form.
- Spread Cream on Cake: Carefully unroll the cooled cake and spread a thick, even layer of whipped cream over the top, leaving about 1 inch at the edge free of cream. Reserve any remaining whipped cream for decoration.
- Roll the Cake with Filling: Roll the cake back up tightly without the parchment paper, starting from the same side. Place a sheet of plastic wrap beside the end and roll the cake onto the plastic wrap. Use an offset spatula to push in any cream that spills out and remove excess cream from seams.
- Chill the Cake Roll: Wrap the cake roll tightly in plastic wrap and chill in the refrigerator for at least 3 hours or overnight to let the filling set firmly.
- Apply Coconut Coating: Before serving, spread a thin layer of whipped cream over the outside of the chilled cake roll. Press the toasted coconut flakes evenly all over the cream coating to cover the cake.
- Slice and Serve: Trim about 1/2 inch off both ends of the cake roll to reveal a clean swirl. Using a serrated knife, slice the cake into 1-2 inch thick pieces and serve chilled.
Notes
- Ensure eggs are at room temperature for better volume in the meringue.
- Use cake flour for a tender and soft sponge texture.
- If pandan extract is clear, add a drop of green gel food coloring for the vibrant pandan color.
- To prevent cracking, roll the cake while warm and cool it rolled up.
- Keep the whipped cream cold while whipping and assembling to maintain firmness.
- Store any leftover cake wrapped in plastic wrap in the refrigerator and consume within 2-3 days.
- Light oils such as canola or avocado oil are preferred to not overpower the pandan flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
