Name: Pandan Swiss Roll with Coconut Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Southeast Asian
Ingredients: 4 large eggs; ½ cup sugar; ¼ cup coconut milk; ½ tsp pandan extract; ½ cup cake flour; Pinch of salt; 1 cup heavy cream; 2 tbsp sugar; ¼ cup shredded coconut

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Dreaming of a dessert that’s as beautiful as it is delicious? Look no further than this Pandan Swiss Roll with Coconut! This tropical treat is a showstopper, with a soft, cloud-like pandan sponge cake rolled around billowy coconut cream and finished with a snowy sprinkle of shredded coconut. Each bite brings the perfect balance of fragrant pandan, creamy coconut, and airy texture—a dessert that feels like a ticket to Southeast Asia right from your kitchen.

Pandan Swiss Roll with Coconut Recipe - Recipe Image

Ingredients You’ll Need

One of the greatest joys of making a Pandan Swiss Roll with Coconut is that the ingredient list is simple, yet every element is absolutely vital. Each brings something special, from flavor and color to delicate texture. Don’t skip or substitute here if you want the irresistible authenticity!

Eggs: The structure builders! They create that signature spongey lightness.
Sugar: Sweetens the cake and filling, plus helps the eggs whip up nice and thick.
Coconut Milk: Adds richness and that unmistakable tropical flavor you want in every bite.
Pandan Extract: The star—just a little gives the cake its vivid green color and aromatic, grassy-vanilla scent.
Cake Flour: Makes the sponge tender and fluffy; all-purpose will work in a pinch but isn’t quite as delicate.
Salt: Balances the sweetness and heightens flavors.
Heavy Cream: Whips up into a dreamy, stable filling.
Shredded Coconut: For both the filling and the snowy topping—a must for coconut lovers!

How to Make Pandan Swiss Roll with Coconut

Step 1: Prepare the Pandan Sponge Batter

Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. Using a stand mixer or hand mixer, whip the eggs and sugar together until they’re thick, pale, and triple in volume—think ribbons folding over themselves. Gently fold in the coconut milk and pandan extract, marveling as the batter transforms into a luscious pastel green. Sift in the cake flour and salt, then fold just until incorporated to keep your batter light as air.

Step 2: Bake the Cake

Pour that gorgeous green batter into your prepared pan and smooth it into all the corners. Bake for 10 to 12 minutes—the cake should spring back when you touch it lightly. As soon as it’s done, turn it out onto a clean, slightly damp tea towel, peel off the paper, and while still warm, roll it up gently with the towel inside. Let it cool completely in this shape, which helps prevent cracks later.

Step 3: Make the Coconut Cream Filling

While the cake cools, whip the heavy cream and sugar together until you get soft peaks. Now, fold in the shredded coconut for bursts of chewy texture and lasting coconut taste—seriously, don’t skimp here! The finished filling should be thick enough to hold its shape but remain luxuriously smooth.

Step 4: Assemble the Pandan Swiss Roll with Coconut

Carefully unroll the cooled cake and take a moment to appreciate your handiwork. Spread the coconut cream evenly over the surface, making sure to go right to the edges. Using the tea towel as a guide, gently roll the cake back up, this time without the towel—go slow to keep the swirl tight and even. Let the rolled cake chill in the fridge for at least 30 minutes so everything sets just right.

Step 5: Finish and Serve

When you’re ready to serve, go wild with the shredded coconut on top! Use as much or as little as you like, pressing it gently so it sticks. The result: a Pandan Swiss Roll with Coconut that’s as stunning to look at as it is to eat.

How to Serve Pandan Swiss Roll with Coconut

Garnishes

For extra flair, finish your Pandan Swiss Roll with Coconut with a generous sprinkle of toasted or plain shredded coconut. Add edible flowers or thin slices of fresh pandan leaves for a festive, tropical touch that makes every slice feel special.

Side Dishes

This dessert pairs beautifully with fresh fruits like mango, lychee, or pineapple for even more tropical flavor. If you’re serving to a crowd, offer alongside a pot of jasmine or green tea—the floral notes are a match made in heaven.

Creative Ways to Present

Try slicing your Pandan Swiss Roll with Coconut into petite spirals and arranging them upright for an elegant dessert platter. You can also layer slices in a trifle dish with extra coconut cream and fruit for a showy, deconstructed presentation that keeps people reaching for more.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the roll tightly in plastic wrap and store in the refrigerator. This will keep your Pandan Swiss Roll with Coconut moist and fresh for up to 3 days, so you can sneak a slice whenever a craving hits!

Freezing

Yes, you can freeze your Pandan Swiss Roll with Coconut—but do so before topping with extra coconut. Wrap the whole (or sliced) roll in several layers of plastic and freeze for up to 1 month. Thaw overnight in the fridge, then add the shredded coconut topping right before serving for maximum freshness.

Reheating

While this dessert is best enjoyed chilled, if you prefer a softer texture, let individual slices sit at room temperature for about 10 minutes. Avoid microwaving, as this can melt the cream and ruin the beautiful swirl (and we definitely don’t want that to happen!).

FAQs

Can I use fresh pandan leaves instead of extract?

Absolutely! Blending fresh pandan leaves with a little water and straining to make pandan juice is more traditional and gives a fresh, grassy aroma, but pandan extract is faster and still delivers a beautiful flavor and color.

Do I have to use cake flour?

While cake flour yields the best, most tender sponge, you can use all-purpose flour in a pinch. For a closer texture, substitute 1 tablespoon of each ½ cup with cornstarch.

What if I don’t have a jelly roll pan?

You can use any rimmed baking sheet that’s roughly 10×15 inches. Adjust the baking time slightly if your pan is a different size, as thickness will affect how quickly the cake bakes.

Is this recipe gluten-free?

As written, it uses flour, but you can try swapping in a cup-for-cup gluten-free flour blend. The texture might be a bit different, but it’s still delicious with the coconut filling!

Can I make the filling dairy-free?

Yes! Use full-fat coconut cream (chilled and whipped) in place of heavy cream, and stick with unsweetened shredded coconut. This tweak makes the Pandan Swiss Roll with Coconut totally dairy-free yet fabulously luscious.

Final Thoughts

This Pandan Swiss Roll with Coconut is like a little slice of paradise, right out of your own oven. With its vibrant color, airy cake, and dreamy filling, it’s sure to become a beloved favorite. Go ahead—treat yourself and someone you love to this tropical delight!