Go coconuts (pun intended) this Christmas with this Toasted Coconut Chocolate Log Cake! This log cake is as decadent as the usual classic, with a toasty and fragrant flavour profile thanks to the coconut!

The making of this Toasted Coconut Chocolate Log Cake is straightforward, though the techniques can understandably be intimidating. Firstly, you will need to prepare a flexible sponge cake layer (recipe attached below). Then, you will have to roll it up tight to form the log shape eventually. After which, you can fill it with cream and toasted coconut before the final exterior coating.

It honestly does sound like quite a bit of work, but I can guarantee you that it’s worth it! This is especially so considering the cost of a log cake out there.

An important note though, is to not be fearful of failing. Speaking from personal experience, I found a log cake initimidating too until I made one myself. The key is to be confident and to sense your cake as you roll. Additionally, as this recipe produces a rather soft cake (make sure to gear towards the underbake side as overbaked cakes can be dried and difficult to roll), you are set up for success!

Should you need further information or guidance on rolling and filling, please do not hesitate to contact me! Here are some quick tips:

For Rolling:

  1. Firstly, ensure that the cake is moist and on the underbaked side (timing provided in recipe).
  2. Secondly, use parchment paper to help you roll. I prefer parchment / baking paper over kitchen towel as they do not stick.
  3. Finally, gently roll forward and backward to ensure that the cake is slowly getting more flexible.

For filling:

  1. Frost only the centre, leaving a 2cm or 1 inch gap away from the sides. This ensures that the filling do not “spill out” as you roll.
  2. Secondly, make sure that you level out the filling so that the finished product looks good.
  3. Finally, make sure to press in your toasted coconut so that it won’t flake out.

I hope these tips help and without final ado, the recipe for this Toasted Coconut Chocolate Log Cake!

Toasted Coconut Chocolate Log Cake Recipe
by Javier Tan November-12-2022

Go coconut this Christmas with this delectable Toasted Coconut Chocolate Log Cake. Fragrant and decadent, each bite is filled with flavours!


For Cake:

  • 4 Eggs, Large, 60g each, Separated into Yolks and Whites
  • 2/3 Cup or 80g of Plain or All-Purpose Flour, Sifted
  • 2 Tbspn or 20g of Cocoa Powder, Sifted
  • 1/2 Cup or 100g of Caster Sugar
  • 1/2 Teaspoon or 3g of Baking Powder, Sifted
  • A pinch of approx. 2g of Cream of Tartar
  • 3 Tablespoons or 45ml of Coconut Milk, Room Temperature (I am using Ayam brand)
  • 2 Tablespoons or 30ml of Coconut Oil or Flavourless Veg Oil (e.g Canola) + Extra for Coating
  • 1/2 Teaspoon or 2.5ml of Vanilla Extract


  • 150g or ml Heavy Whipping Cream, or Non-Dairy Whipping Cream
  • 1/2 Cup or approx 80g of Coconut, Toasted at 160 degrees C, 3 minutes

Chocolate Cream Coating:

  • 150g or ml Heavy Whipping Cream, or Non-Dairy Whipping Cream
  • 1/3 Cup or approx 80g Dark Chocolate Chips


For the Cake:

  1. Preheat your oven to 200 degrees C or 400 F and lightly brush the 15 x 9 inches baking tray with vegetable oil.
  2. Then, whisk together the egg yolks, coconut milk, vegetable oil and vanilla together until it is of a single consistency (egg yolk mixture).
  3. Next, whip the egg whites into the meringue stage (click for more info). Add all the sugar in two portions as well as cream of tartar to aid in stabilization.
  4. Whisk in 1/3 of the egg whites into the egg yolk mixture to lighten it up.
  5. Then, fold in the egg whites in two portions to the egg yolk mixture.
  6. Fold in the sifted flour, cocoa powder and baking powder.
  7. Next, transfer the batter and spread evenly on the baking tray and bake for 13 to 16 minutes or until dark brown and springy to touch!
  8. Once done, let it rest for 5 minutes before removing it from the tray and placing it onto a large piece of parchment paper. Use a small fruit knife to dislodge from the sides if its too sticky.
  9. Then, roll gently using a piece of parchment paper or clean dish towel to prepare the cake for filling. I left it in a curled up position as pictured above for 10 minutes.

For the Filling, Chocolate Cream and Assembly:

  1. Whip the cold heavy whipping cream until stiff peaks. I would recommend the non-dairy whipping cream for easy whipping, especially for beginners.
  2. After the cake has cooled and curled for 10 minutes, proceed to transfer the cream on the cake, leaving an inch allowance or the cream will flow out.
  3. Then, proceed to refrigerate for at least an hour.
  4. Remove from the fridge. If making a secondary branch, slice off the end and attach it to the side of the main cake.
  5. To make the chocolate cream, heat up the heavy whipping cream at low heat until bubbles appear. Next, turn off the heat and pour in the chocolate chips until the chocolate chips have melted and is well-incorporated.
  6. Allow the chocolate cream to cool for 20 minutes before whipping as per Step (1). If it doesn’t come together, you can refrigerate for 10 minutes before whipping again.
  7. Then, frost the exterior of the cake and make tree-marks using a fork.


  • Prep time: 2 hours
  • Cook time: 30 mins
  • Total time: 2 hours 30 mins
  • Yield: 1 Delicious Toasted Coconut Chocolate Log Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Refrigerate for up to a week!
  3. Please be careful when transporting these as the cream can melt. However, non-dairy whipped cream tend to be more stable.
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan