Coconut Purple Cake Roll

Why You’ll Love This Recipe

This cake roll is not only visually stunning, but it also offers a wonderful balance of flavors and textures. The light, fluffy cake combined with the creamy, sweet filling and whipped frosting creates a delightful treat with every bite. The addition of coconut flakes brings a tropical flair, making it a great dessert for summer gatherings or festive celebrations. Plus, it’s an enjoyable baking project that rewards you with a beautiful and indulgent cake.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
42 g vegetable oil
100 g coconut milk
75 g cake flour
170 g egg white (about 6.5 eggs)
5 g cornstarch
50 g granulated sugar
1 tbsp lemon juice
1 tbsp vanilla extract

For the Taro/Ube Paste:
200 g taro/ube/purple sweet potato (cooked)
20 g condensed milk
50 g milk
50 g heavy cream/whipping cream
25 g unsalted butter
8 g purple sweet potato powder
10 g sugar

For the Whipped Cream Frosting:
200 g whipping cream
20 g sugar

For the Taro/Ube Frosting Topping:
150 g whipping cream
50 g taro/ube/purple sweet potato paste
10 g sugar
5 g purple sweet potato powder

For Garnishing:
Coconut flakes (optional)

directions

1. Prepare the Cake Batter

   • In a clean bowl, separate the eggs, placing the egg whites in the fridge to keep them cool.

   • In another bowl, mix the coconut milk and vegetable oil. Sift in the cake flour and mix well. Set aside.

   • Preheat your oven to 302°F (150°C). Line a 28 x 28 x 2.6 cm baking tray with parchment paper or a baking mat.

   • Add lemon juice, vanilla extract, cornstarch, and sugar to the egg whites. Use a hand mixer to beat the egg whites until soft peaks form.

   • Gently fold a scoop of whipped egg whites into the batter to lighten it. Then pour the batter back into the whipped egg whites and gently fold until just combined.

   • Pour the batter into the prepared baking tray, smoothing it out. Tap the tray a few times to remove any air pockets. Bake for about 25 minutes, or until the cake is golden brown and fully cooked.

2. Prepare the Taro/Ube Paste

   • In a separate bowl, combine the cooked taro/ube/purple sweet potato, sugar, milk, heavy cream, unsalted butter, purple sweet potato powder, and condensed milk.

   • Use a hand blender or food processor to blend the mixture until smooth.

3. Whip the Cream

   • In a clean bowl, combine the whipping cream and sugar. Beat until it thickens.

   • Add the taro/ube/purple sweet potato paste and purple sweet potato powder to the whipped cream and continue to beat until smooth.

4. Assemble the Cake Roll

   • Once the cake is baked, remove it from the oven and let it cool on a cooling rack.

   • When the cake is cool to the touch, carefully release the sides of the cake using an icing spatula, then flip the pan upside down onto parchment paper. Peel off the pan and baking mat.

   • Spread the whipped cream mixture evenly across the top of the cake. Smooth it out to cover the surface.

   • Carefully roll the cake from one end to the other, using the parchment paper to help guide it into a tight roll. Once rolled, allow the cake to rest in the fridge for at least 30 minutes.

5. Prepare the Frosting Topping

   • For the topping, combine the whipping cream, sugar, taro/ube/purple sweet potato paste, and purple sweet potato powder. Beat until thickened.

6. Finish the Cake Roll

   • Once the cake has chilled, frost the top with the prepared topping. Use a spatula or piping bag to create decorative patterns or frosting flowers.

   • Garnish the top with coconut flakes for a tropical touch.

7. Serve

   • Slice the cake roll into portions and serve chilled.

Servings and timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 2-3 hours (including chilling time)

Variations

• Tropical Twist: Add chopped fresh fruit such as mango or pineapple to the filling for added sweetness and a refreshing contrast to the rich flavors.

• Vegan Version: Replace the heavy cream and whipping cream with coconut cream and use a plant-based butter substitute.

• Nutty Garnish: Add toasted coconut flakes or chopped nuts on top for extra texture.

• Swap the Taro: If you can’t find taro or ube, purple sweet potatoes can be used as a substitute for a similar flavor and color.

• Chocolate Version: Swirl some melted dark chocolate into the whipped cream filling for a richer flavor combination.

storage/reheating

Store the Coconut Purple Cake Roll in an airtight container in the fridge for up to 3 days.
If you plan to store it longer, freeze the cake before frosting and store it wrapped in plastic wrap and foil for up to 1 month. Frost the cake after thawing.
For best texture, serve chilled and enjoy fresh.

FAQs

Can I use other types of sweet potatoes for this recipe?

Yes, purple sweet potatoes are a good alternative to taro or ube if those are not available.

How can I make the cake fluffier?

Ensure the egg whites are beaten to stiff peaks, and gently fold them into the batter to keep the texture light and airy.

Can I make this cake ahead of time?

Yes, the cake can be made a day ahead and stored in the fridge to allow the flavors to set.

How do I know when the cake is done?

The cake should be golden brown and spring back when lightly touched. A toothpick inserted in the center should come out clean.

Can I substitute the coconut milk with regular milk?

Yes, you can substitute with regular milk, but the flavor and texture may be slightly different.

Can I make this cake roll without a rolling mat?

Yes, a parchment paper-lined surface will also work well for rolling the cake.

Can I use whipped cream from a can instead of making it from scratch?

While fresh whipped cream offers the best texture, canned whipped cream can be used in a pinch.

How should I store the leftovers?

Store the leftovers in the fridge, wrapped tightly to maintain freshness. It will keep for about 3 days.

Is it possible to use a different frosting?

Yes, you can use a basic vanilla or cream cheese frosting if you prefer.

Can I add flavoring to the cake batter?

Yes, you can add a bit of almond extract or vanilla to enhance the cake flavor.

Conclusion

Coconut Purple Cake Roll is a beautiful and delicious dessert that combines the flavors of coconut, taro/ube, and purple sweet potatoes into a delightful treat. Whether for a special occasion or just to indulge in something unique, this cake roll will impress both in taste and presentation. With its creamy filling, light cake, and tropical garnishes, it’s a dessert you’ll want to make again and again.