This coconut roll is another one of our Christmas must haves. It is really delicious and since it doesn’t require baking, you can make it easily while balancing all the baking trays covered with baked and unbaked cookies. This roll happens in two bowls and a clean part of your working surface.
Since the title for this coconut roll is already too long, let me tell you a little something about it in the intro. The darker part is made with ground biscuits, coffee and melted chocolate and the white part is made of coconut and butter. Together all these flavours come alive in a perfect balance of warm winter aromas. You could of course add some orange zest, but my biscuits were actually flavoured with orange, so I didn’t put any extra because I didn’t want it to be overpowering since there are already so many flavours inside this roll. But trust me, they are all the right ones. Put this cake on your Christmas list and you will not be disappointed, I promise!
preparation time: about 30 minutes
Ingredients for the dark part:
14 Tbsp coffee (cooked beverage, not ground coffee beans)*
100 g melted bittersweet chocolate
350 g ground biscuits (I used graham crackers)
80 g powdered sugar
1 Tbsp cocoa powder
Ingredients for the white part:
3 Tbsp water
3 Tbsp granulated white sugar
100 g butter, soft at room temperature
80 g powdered sugar
100 g ground coconut flakes
*If you don’t like the flavour of coffee (I could not imagine a thing like that, but ok…) or if you wish to make this roll for kids to enjoy as well, you could substitute coffee for milk or chocolate milk. Or, if you like your Christmas cakes to have a kick, substitute wo tablespoons of coffee with some rum or brandy. But I am telling you, coffee gives this cake the aroma I would not give up and isn’t overpowering at all.
1. Start by making the coffee. I don’t know about the type of coffee you make, but you could, of course, use any type of coffee beverage you like – espresso, moka, Turkish… When the coffee has set, measure 14 Tbsp into a cup. Melt the chocolate in a microwave or over a low heat.
2. Crush biscuits or graham crackers into a fine powder using a food processor. Sift together powder sugar and cocoa powder to avoid having any lumps and start adding everything else – 14 tablespoons of coffee and melted chocolate. Mix everything well with a wooden spoon or a food processor until you get a soft mixture. Depending on the type of biscuits you are using, the mixture might be softer so if you find it is too sticky, put it in the fridge for half an hour to harden a bit.
3. Make the white filling part. Take a small saucepan and add 3 tablespoons of water and granulated white sugar. Put it over low heat and wait for the sugar to melt, but don’t let it caramelize. Let it cool for a few minutes.
4. In a separate bowl cream together butter and powdered sugar. Add the mixture of water and sugar and mix it in. Finally, add coconut and mix everything until well combined.
5. Cover your working surface with a large piece of parchment paper because it will be easier to roll it later. I find it easier to divide both drak and white parts of the cake in two beause it makes rolling that much easier. Sprinkle the parchment paper with coconut flakes and place first half of the chocolate – coffee mixture. Then sprinkle the top with coconut flakes as well (they work just the same as sprinkling the cookie dough with flour, so the mixture doesn’t stick to the working surface or your rolling pin) and using a rolling pin roll it thinly into a large rectangle.
6. Then smear half of the coconut mixture on top and start rolling tightly. Wrap the coconut roll into some plastic wrap or aluminum foil so it keeps the shape better and put it into the fridge to cool for several hours. Repeat everything with the other halves of both mixtures. When the coconut roll has cooled and hardenned, cut it into slices using a sharp knife. Enjoy it with a cup of coffee.