Coconut Cream Roulade

 

Years ago I saw a roulade in a Scandinavian holiday cookbook and I thought it was so pretty. I couldn’t wait to make it with my ingredients. But after a few tries I was no where near close to something that could be rolled. The cake broke into pieces.

Fast forward to a few months ago. I was making my doughnuts when it hit me—this could work—this could be my roulade. And I think Christmas is the perfect time for this recipe.

A few important notes about this recipe:

The cake must be completely cool, or it will melt the filling.

The filling should not be refrigerated or it won’t spread.

The roulade should not be refrigerated or the filling will turn hard—not what you want!

You could try to use less filling, but it will be harder to roll because the roll will be tighter.

The cake won’t seem cooked through until it’s completely cool. However, if you oven temperature is off then the cake may not cook properly. My last oven was off by 50 degrees, and my new oven is off by 25 degrees. You can buy an oven thermometer to find out what temperature your oven really is.

Coconut Cream Roulade

Ingredients:

  • 1/2 cup cooked butternut squash (I have been told that canned sweet potato works too.)
  • 3/4 cup cashew milk
  • 1/3 cup coconut flour, sifted
  • 1/4 cup honey
  • 3 tablespoons cocoa powder
  • 2 tablespoons coconut oil, liquified
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon vanilla stevia
  • 2 tablespoons psyllium husk POWDER

Directions:

1.  Add the squash, cashew milk, honey, coconut oil, vanilla, salt, baking soda, and stevia to the blender or food processor. Then add the psyllium husk powder last. Puree until smooth. Transfer to a mixing bowl.
2. Add the sifted coconut flour and cocoa powder. Mix with an electric mixer.
3. Scoop the dough onto a piece of unbleached parchment paper using a flexible silicone spatula. Flour the top slightly with cocoa powder and roll to about 9 x 11.5 inches. (I like to go around the edges of the dough with my hands, pressing the dough in to help make a nice rectangle while I’m rolling it out.)
4. Bake at 350 degrees for about 30 minutes.
Note: It won’t seem cooked through until it’s cool.
5. Allow to cool completely (about two hours).
6. Spread the filling (recipe follows) evenly and roll.
7. Store and serve at room temperature. Top with whipped coconut cream and raspberries.

Coconut Cream Filling

Ingredients:

Directions:

Combine all of the ingredients in a mixing bowl. Store at room temperature.

 

 

Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier


19 Responses to Coconut Cream Roulade

  • Maggie Savage says:

    Kelly this is such a beautiful recipe. Thanks so much for all you’ve done for The Balanced Platter. We’ve been so blessed to have you share your incredible recipes. Happy Holidays!

    [Reply]

    Tessa@The Domestic Diva Reply:

    @Maggie Savage, I second that Maggie!! And this roulade is way too pretty!

    [Reply]

    Kelly Brozyna Reply:

    @Maggie Savage, Thank you!

    [Reply]

    Denise Reply:

    @Maggie Savage,
    I am so excited to have discovered your site. I’m following it closely. I have a newish Gluten Free and sugar free blog.

    I would love to share recipes with you and resources. Please check it out and let me know what you think. I love that this is so healthy. Can’t wait to make it.

    [Reply]

    aggie Reply:

    I just finished rolling this desert. The cake batter was unable to be rolled out, so I spread it in a 9X11 sheet pan. the ends burned slightly, so I cut then off. For the cream filling I used an expensive organic creamed coconut & less water. This mixture would NOT turn creamy it was very oily and thick to spread. I am hoping the flavor of this birthday roulade is great. I have it in the fridge now but I have my DOUBTS about this cutting up into nice clean slices. I’d like to know why this recipe was sooooooooooooo far off the mark ???

    [Reply]

    Amy Green Reply:

    @aggie, Did you make any substitutions or changes to the recipe procedure?

    [Reply]

  • Kim says:

    Kelly, This is beautiful; and it sounds delicious!

    [Reply]

    Kelly Brozyna Reply:

    @Kim, Thank you!

    [Reply]

  • Aimee says:

    Kelly, do you think we can replace or omit the 2 tablespoons of psyllium husk POWDER. I don’t want to order something I may never use again.

    [Reply]

    Kelly Brozyna Reply:

    @Aimee, Iris said that she used flax meal, but I haven’t tried it myself.

    [Reply]

  • Kelly, this is genius! And makes the perfect Christmas cake. Thank you for sharing :)

    [Reply]

    Kelly Brozyna Reply:

    @Alyssa | Queen of Quinoa, Thank you :-)

    [Reply]

  • Becky says:

    This sounds amazing! I may have to make it just because, even though I already have my list of goodies to make for Christmas :)
    Thanks!

    [Reply]

  • Kim says:

    Thank you for posting this. You must have been reading my mind today I was trying to figure out how to make one of these for Christmas eve. I might just fill it with homemade coconut milk mint icecream though.

    [Reply]

  • Wow, it’s so beautiful! Well done!

    [Reply]

  • Tara says:

    I can’t have the cocoa powder. Could I leave it out or replace it with something? (Can’t do carob either.) I have the same question about replacing the psyllium; if I use flax, would it be the same amount as the psyllium? Or what about chia? Any idea what quantity of these things I should try?

    [Reply]

  • I love roulades!! Yours is beautiful, Kelly! Thanks for sharing your wildly fabulous creativity with us this year!!

    xoxo,
    Amy

    [Reply]

  • Sandy says:

    Can you substitute coconut milk for the cashew milk?
    Thank you! It looks yummy!

    [Reply]

  • Ricki says:

    Looks totally amazing, Kelly! Love the cream filling. Happy Holidays!

    [Reply]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

BundleoftheWeek.com, 5 eBooks for $7.40!

+ Get code for this badge


Enter your email address to subscribe to TBP's blog feed:

Delivered by FeedBurner

Real Time Analytics