Pineapple Cake Roll Recipe

This spectacular Pineapple Cake Roll Recipe features a light-as-air coconut sponge cake wrapped around whole fresh pineapples filled with a sweet maraschino cherry cream. Frosted with luscious coconut buttercream and garnished with toasted chips, it is a tropical showstopper that looks like a giant, edible present perfect for a summer celebration.

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Pineapple Cake Roll Ingredients

The Coconut Sponge:

• 6 large eggs: Separated. The whipped whites provide the lift for this chiffon-style sponge.
• 1 1/4 cups all-purpose flour: Spooned and leveled for accuracy.
• 1 1/2 cups confectioners’ sugar: Creates a finer crumb than granulated sugar.
• 1/4 cup vegetable oil: Keeps the cake flexible for rolling without cracking.
• 1 teaspoon coconut extract: Infuses the sponge with tropical aroma.
• 1/4 cup whole milk: Adds moisture.

The Filling & Frosting:

• 2 cored and peeled pineapples: Whole fresh fruit forms the structural core of this unique roll.
• 5 sticks unsalted butter: The foundation of the buttercream.
• One 5.4-ounce can unsweetened coconut cream: The thick solid part adds intense flavor.
• 3/4 cup maraschino cherries: Chopped, plus juice for color and flavor.
• 1 cup toasted coconut flakes: Adds texture to the filling.
• Garnishes: Toasted coconut chips, dried pineapple rings, and whole cherries.

How To Make Pineapple Cake Roll

1. Whip the Whites: Preheat oven to 375°F. Beat egg whites and lemon juice to soft peaks. Add 1/2 cup sugar and beat to stiff peaks.
2. Mix the Batter: Whisk egg yolks, milk, oil, and coconut extract. Sift in the flour, baking powder, salt, and remaining sugar; whisk until smooth. Fold the stiff whites gently into the batter in three batches to preserve the air.
3. Bake: Spread batter into a greased and lined 11×17-inch jelly roll pan. Bake for 12-14 minutes until a toothpick comes out clean but the cake is still pale.
4. The Roll: Dust the hot cake with powdered sugar. Invert onto a clean kitchen towel. Peel off the paper. Starting at a short end, roll the cake up with the towel inside. Let it cool completely curled up (about 1 hour). This sets the “memory” of the cake so it won’t crack later.
5. Make the Buttercream: Beat butter and salt until fluffy. Add confectioners’ sugar and coconut cream. Beat until thick. Reserve 2 cups of white frosting for decoration.
6. Make Maraschino Cream: To the remaining frosting, mix in the toasted coconut flakes, chopped cherries, and cherry liquid. This pink cream is your filling.
7. Stuff the Pineapples: Pat the fresh pineapples dry. Pipe the pink maraschino cream into the hollow core of each pineapple, tapping them on the counter to pack the filling down tight.
8. Assemble: Unroll the cooled cake. Spread the remaining pink cream over the surface. Place the stuffed pineapples end-to-end in the center. Pull the cake sides up and over the pineapples to encase them fully. Trim any excess overlap so the seam is flush. Turn seam-side down.
9. Decorate: Pipe the reserved white coconut frosting over the top. Garnish with toasted coconut chips, dried pineapple, and cherries.

Recipe Tips

• Towel Texture: Use a flat-weave kitchen towel (like flour sack cloth) for rolling. Terry cloth towels will leave lint on your beautiful cake.
• Pineapple Core: Ensure the pineapples are cored wide enough to hold a good amount of filling. A pineapple corer tool is invaluable here.
• Dry the Fruit: Fresh pineapple is wet. Dry it thoroughly with paper towels before wrapping, or the sponge cake will turn to mush.
• Rolling Direction: Unlike a traditional Swiss roll, this cake wraps around a large object. You may need to trim the cake width to fit the circumference of your pineapples perfectly.

What To Serve With Pineapple Cake Roll

• Pina Colada: Double down on the coconut-pineapple theme.
• Vanilla Bean Ice Cream: A simple scoop balances the complex cake.
• Lime Sorbet: A tart palate cleanser.
• Rum Glaze: Drizzle a little rum syrup over the slice for an adult kick.

How To Store Pineapple Cake Roll

• Refrigerate: Due to the fresh fruit and cream cheese/butter filling, this cake must be stored in the refrigerator. It keeps well for up to 2 days.
• Serve Chilled: The structure holds up best when the butter filling is cold. Slice it straight from the fridge.
• No Freezing: Do not freeze. Fresh pineapple releases water when thawed, destroying the cake.

Pineapple Cake Roll Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 85g
• Sugar: 60g
• Protein: 6g

Nutrition information is estimated per slice.

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