Ooo, a patterned roll cake filled with buttercream and coconut — that’s a showstopper dessert! The patterned cake (sometimes called a “decorated Swiss roll”) looks stunning when sliced, and the creamy coconut buttercream filling adds luscious texture and flavor.

Here’s how you can make it step-by-step:

🎂 Patterned Roll Cake with Coconut Buttercream

Ingredients:

For the patterned sponge cake:

• 4 large eggs (separated)

• ¾ cup (150g) granulated sugar (divided: ⅓ for pattern, ⅔ for sponge)

• ⅓ cup (40g) all-purpose flour

• 2 tbsp cornstarch

• 2 tbsp milk

• 1 tsp vanilla extract

• Food coloring (2–3 colors for the pattern)

• Parchment paper

For the coconut buttercream:

• 1 cup (230g) unsalted butter, softened

• 3 cups (360g) powdered sugar, sifted

• ¼ cup coconut milk (or regular milk)

• 1 tsp vanilla extract

• ¾ cup shredded sweetened coconut (toasted if you want extra flavor)

Instructions:

Step 1: Make the patterned batter

1. Preheat oven to 350°F (175°C). Prepare a 10×15 inch jelly roll pan by lining it with parchment paper.

2. Beat the egg yolks with ⅔ of the sugar until pale and thick.

3. Add milk and vanilla, mix well.

4. Sift flour and cornstarch into the egg yolk mixture, fold gently.

5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (⅓ cup) and beat until stiff peaks.

6. Gently fold the egg whites into the yolk mixture in batches, careful not to deflate the batter.

Step 2: Prepare the pattern

1. Divide a small amount of plain batter into 2 or 3 bowls.

2. Tint each with a different food coloring.

3. Transfer each color to separate piping bags.

4. On the parchment-lined pan, pipe your desired pattern (stripes, polka dots, swirls) onto the parchment paper.

5. Bake the pattern for about 3-5 minutes until set but not browned.

6. Remove from oven and pour the rest of the plain batter gently over the pattern.

7. Bake the whole cake for 10–12 minutes or until a toothpick comes out clean.

Step 3: Roll the cake

1. While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.

2. Peel off parchment paper.

3. Starting from the short edge, roll the cake up with the towel inside.

4. Let it cool completely rolled up to “set” the shape.

Step 4: Make the coconut buttercream

1. Beat the softened butter until creamy.

2. Gradually add powdered sugar, beating well after each addition.

3. Add vanilla and coconut milk, continue beating until smooth and fluffy.

4. Fold in shredded coconut.

Step 5: Assemble the cake

1. Carefully unroll the cooled cake.

2. Spread an even layer of coconut buttercream over the surface.

3. Roll the cake back up without the towel.

4. Wrap in plastic wrap and refrigerate for at least 1 hour to set.

Optional finishing touches:

• Dust with powdered sugar or toasted coconut on top.

• Drizzle with melted chocolate or coconut syrup.

• Garnish with fresh berries or edible flowers.