Raspberry Coconut Jelly Roll

Delight your taste buds with the Raspberry Coconut Jelly Roll, a stunning dessert that combines a light and fluffy sponge cake with the tart sweetness of raspberry jam and the tropical flair of shredded coconut. Perfectly baked in just 10 minutes, this jam-filled roll boasts a tender texture thanks to carefully folded ingredients and a clever rolling technique that locks in its signature shape. The sugared kitchen towel trick ensures a hassle-free process, while the final sprinkle of coconut adds a flavorful and visually appealing finish. Ideal for celebrations or casual tea time, this show-stopping jelly roll is a treat guaranteed to impress. Make it in under half an hour and serve up slices of pure joy!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 eggs
• 100 g granulated sugar
• 100 g all-purpose flour
• 1 tsp baking powder
• 0.25 tsp salt
• 1 tsp vanilla extract
• 30 g powdered sugar
• 200 g raspberry jam
• 50 g shredded coconut

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper, ensuring it covers the sides for easy removal.

Step 2

In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 2-3 minutes until thick and pale.

Step 3

Gradually add the granulated sugar while beating, and continue mixing until the mixture is light and fluffy, about 2 more minutes.

Step 4

Sift together the all-purpose flour, baking powder, and salt in a separate bowl.

Step 5

Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Add vanilla extract with the last portion of the dry ingredients.

Step 6

Pour the batter into the prepared pan, spreading it evenly with a spatula.

Step 7

Bake in the preheated oven for 8-10 minutes, or until the sponge springs back when lightly touched and is golden around the edges.

Step 8

While the cake is baking, dust a clean kitchen towel with powdered sugar to prevent sticking.

Step 9

Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Roll the cake up with the towel (starting from the shorter side) while it’s still warm, and let it cool completely in the rolled shape.

Step 10

Unroll the cooled cake gently and spread an even layer of raspberry jam over the surface.

Step 11

Carefully roll the cake back up, this time without the towel. Trim the edges if desired for a neat finish.

Step 12

Sprinkle shredded coconut over the roll, pressing lightly so it adheres to the cake.

Step 13

Slice and serve your Raspberry Coconut Jelly Roll with a smile!

Nutrition Facts

Serving size	690.3 grams (690.3g)

Amount per serving	% Daily Value*
Calories	1981

Total Fat 52.50g	67%
Saturated Fat 35.00g	175%
Polyunsaturated Fat 0.00g
Cholesterol 744mg	248%
Sodium 1364mg	59%
Total Carbohydrate 332.30g	121%
Dietary Fiber 10.90g	39%
Total Sugars 234.50g
Protein 38.90g	78%

Vitamin D 164IU	820%
Calcium 140mg	11%
Iron 10mg	54%
Potassium 664mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 7.9%

Carbs: 67.9%