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A sponge sheet cake roll filled with a generous amount of cream cheese frosting, roasted hazelnuts and coconut flakes. Simple enough yet decadent and nearly tastes like the ferrero raffaello candies.

This recipe is the same as my mini raffaello pastries, so it isn’t new but i make it in a roll form quite often since it is much quicker though a few minimal steps are different so i decided to make a separate post for it and leave it here.

If you are a coconut lover and love everything nuts, you’ll love this recipe.

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Ingredients:

6 Eggs

1 cup Granulated Sugar

1 cup All purpose Flour

1/2tsp Baking Powder

1/3cup Roasted hazelnut halves

1/4cup coconut flakes (for filling)

1/2cup coconut flakes (for coating)

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Frosting:

8oz Cream cheese (room temp)

7oz Condensed Milk

8oz Cool Whip

Instructions:

Into a stand mixer add 6 eggs and 1 cup of sugar. Whip on medium-low speed to incorporate the sugar and then bring up the speed to high and whip until the eggs turn pale and fluffy.

Set the mixer on STIR setting, gradually add 1 cup of flour, stopping periodically to scrape the sides with a spatula.

Line a 13×18″ baking sheet with parchment paper, lightly grease with butter or cooking spray and transfer the batter onto the sheet spreading the batter equally all around the sheet. Bake in a preheated 350F oven until the top is golden brown or until toothpick comes out clean.

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Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

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5 from 1 vote

Raffaello Coconut Cake Roll

Author Alena’s Home Cooking

Ingredients

Sheet Cake

6 Eggs
1 cup Sugar
1 cup Flour
1/2 tsp Baking Powder (Optional)

Cream

8 oz Cream Cheese (room temprature)
7 oz Condensed milk
8 oz Cool Whip

Filling & Dredging

1/3 cup Roasted hazelnuts (crushed)
7 oz Dry coconut Flakes (unsweetened)

Soak

1/2 Cup Coconut Milk
OR Evaporated Milk
OR Unsweetened Black tea

Instructions

Into a stand mixer add 6 eggs and 1 cup of sugar. Whip on medium-low speed to incorporate the sugar and then bring up the speed to high and whip until the eggs turn pale and fluffy.
Set the mixer on STIR setting, gradually add 1 cup of flour, stopping periodically to scrape the sides with a spatula.
Line a 18"x 13" baking sheet with parchment paper, spray a little bit of cooking spray and transfer the batter onto the sheet spreading the batter equally all around the sheet.
Bake in a preheated 350F oven until the top is golden brown or until toothpick comes out clean.
Take off the baking sheet and roll up the cake into a log form. Allow to cool completely.
Unroll gently, spray lightly with coconut milk or any of the 3 choices listed above.
Spread frosting about 1/2" thickness onto the cake, toss roasted hazelnut halves and coconut flakes. Carefully roll up the cake into a log form again in the same direction it was rolled previously.
Spread any leftover cream on top of the cake roll and sprinkle dry coconut flakes all around to cover all sides.
Refrigerate overnight or freeze for later.
TIP: cutting a frozen roll will help you get neat cut slices