Piña Colada Cake Roll

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Piña Colada Cake Roll

Skip to the recipe

Today is July 25, which means we’re halfway to Christmas. So here’s a Christmas in July recipe! It came up quick and out of nowhere, so no long blog post today. Basically, I thought of baking a Christmas recipe for today, Sean suggested a Yule Log, and here you have it. A Piña Colada Cake Roll that, from the outside, appears to be a snow-covered log that could contain a peppermint, egg nog, or other Christmas flavored dessert. But instead, it has summery flavors of a piña colada with a coconut-rum cake, pineapple filling, and coconut whipped cream.

Next week, I’ll post a video of the cake roll process! It’s a bit intimidating, but I promise it’s easier than it looks. Merry Christmas in July!

xoxo Katie


The Recipe

Piña Colada Cake Roll

It’s Christmas in July! Whether you’re eating this cake around the fire in the winter or outside on a hot summer evening, you will love the bursts of pineapple and coconut flavor in this rolled up cake.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 servings

Ingredients:

  • 3 eggs, room temperature
  • 1 cup granulated sugar
  • 1 1/2 teaspoons coconut extract
  • 3 tablespoons ice cold water
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons rum, optional
  • 1/4 cup powdered sugar

For the filling and whipped cream

  • 20 ounce can crushed pineapple (or 1 fresh pineapple, chopped and crushed)
  • 1/2 cup granulated sugar
  • 2 tablespoons corn starch
  • 1 cup heavy whipping cream
  • 1/2 teaspoon coconut extract
  • 3/4 cup shredded coconut, plus more for topping

Instructions

  1. Preheat the oven to 375 degrees F and line a 15 x 10 x 1” (or similar sized) baking pan with parchment paper, then spray with non-stick spray.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a stand mixer fitted with a whisk attachment (or in a medium bowl with a hand mixer) beat the eggs on medium speed for 2 to 3 minutes until foamy. Add the sugar and coconut extract and beat for 2 to 3 more minutes until the mixture begins to thicken and turn light yellow.
  4. Add the cold water and flour mixture to the egg mixture and gently fold using a rubber spatula until just combined; be careful not to overmix.
  5. Spread the batter into the prepared pan and bake on the middle rack of the oven for 12 to 15 minutes until the cake springs back when lightly touched. Remove from the oven and immediately loosen the outer edges of the cake from the pan with a knife.
  6. Dust the top of the cake with the powdered sugar (to prevent it from sticking) and place a clean kitchen towel on top of it. Place a baking sheet or large cutting board over the towel and gently flip the cake pan over so the bottom is now on top. Gently remove the baking pan and parchment paper from the cake.
  7. Starting with a short side, roll the cake in a jelly-roll style in the towel. Allow the cake rolled in the towel to cool completely on a wire rack.
  8. To make the filling, add the crushed pineapple, sugar, and cornstarch to a medium saucepan over medium heat.
  9. Cook, stirring frequently until the mixture thickens, about 5 minutes. Transfer the filling into a heat safe bowl, cover with plastic wrap, and allow it to cool completely in the refrigerator before using. (Extra filling can store in the refrigerator for up to 1 week).
  10. To make the whipped cream, add the heavy whipping cream and coconut extract to the bowl of a stand mixer fitted with a whisk attachment (or a large bowl and a hand mixer). Whip on high speed until light and fluffy, about 5 to 8 minutes. Store in the refrigerator until ready to use.
  11. To assemble the cake roll, unroll the cake and sprinkle an even layer of shredded coconut over the cake leaving 1” around the border uncovered. Then, spread an even layer of the pineapple filling over the coconut. You will likely have some filling left over, but feel free to be generous with it in the cake. Gently re-roll the cake. Don’t worry about any cracks, just keep rolling, placing it seam-side down when completely rolled. Spread the whipped cream around the outside of the cake roll and sprinkle with shredded coconut if desired. Cover and refrigerate for at least 1 hour before serving.
  12. Store covered in the refrigerator for up to 5 days.

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