COCONUT CREAM YULE LOG.

A classic holiday dessert — The Yule Log. This is a delicious coconut sponge cake rolled with a coconut cream cheese filling & toasted walnuts and coconut. Topped with a homemade coconut whipped cream, you have a delicious bite of heaven this holiday season!
Prep: 30 m • Bake: 15 m • Level: Medium • Serves: 10

A CLASSIC HOLIDAY DESSERT.

As you may know, the Yule log is one of the most classic holiday desserts! Typically, a Yule log would be a chocolate sponge cake filled with whipped cream and topped with a ganache frosting that is decorated as an actual log. Why is it a holiday dessert? I’m not sure! But it is layers of goodness!

MY INSPIRATION.

My inspiration for this Yule log was my all-time favorite coconut cream pie from Baker’s Square! I absolutely love it and can literally eat a whole pie by myself! It’s my go-to dessert for Thanksgiving and Christmas, and really any other time there’s a celebration! So, I decided to create my own Yule log with a coconut whipped cream topping to resemble the topping of a coconut cream pie!

INGREDIENTS.

FOR THE CAKE:​
  • ​3 large eggs
  • 3/4 cups granulated sugar
  • 2 tsp water
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3/4 cup all-purpose flour
  • ​1 cup shredded sweetened coconut
  • 1/4 cup powdered sugar, for rolling

FOR THE FILLING:
  • 8 oz cream cheese​
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 4 tbsp heavy whipping cream
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped walnuts

FOR THE TOPPING:
  • ​1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • ​1/4 tsp vanilla extract
  • 1/4 tsp coconut extract
  • Chopped walnuts and shredded coconut, for garnish

Note: You will need a 10x15“ baking pan, aluminum foil, and a stand mixer (or electric mixer).

DIRECTIONS.

  1. Preheat the oven to 350°. Line a 10x15” baking pan with aluminum foil and spray generously with nonstick spray, then set aside.
  2. In a mixing bowl, whisk the eggs with an electric mixer for about 3 minutes until they are foamy and have a dark yellow color. Then, whisk in the sugar, water, vanilla and coconut extract, salt, baking powder, and flour until fully combined. Lastly, fold in the cup of shredded coconut. Pour the batter on the baking sheet and spread evenly across with a spatula, then bake for 15 minutes. You’ll know it’s done if you lightly press the center of the cake with your finger and it bounces back up.
  3. While the cake is in the oven, set a clean kitchen towel on the counter and generously sprinkle about 1/4 cup powdered sugar all over it. Immediately after the cake finishes baking, carefully flip it over onto the towel with the 10” side facing you. Slowly and gently remove the foil without tearing any cake.
  4. Fold the towel over the edge of the cake and slowly roll the cake within the towel gently but tightly. Allow it to fully cool on the kitchen counter for about an hour (or place in the freezer for about 15 minutes to speed up the process).
  5. While the cake is cooling, make the filling and topping. In a mixing bowl, beat the cream cheese and sugar until crumbled. Then, add in the vanilla and coconut extract along with the heavy whipping cream and beat until thick and creamy.
  6. Set your mixing bowl in the freezer for about 10 minutes, then whisk the heavy whipping cream, sugar, vanilla and coconut extract until stiff peaks form.
  7. Spread the 1/2 cup coconut and 1/2 cup walnut flatly on a baking pan and toast in the oven at 350° until browned and fragrant.
  8. Once your cake is completely cool, slowly unroll it. Spread the filling neatly across the entire cake and sprinkle the toasted coconut and walnut evenly over the coconut cream cheese filling.
  9. Slowly roll the cake tightly, then spread the whipped cream topping all over the outside of the cake. Garnish with chopped walnuts and shredded coconut on all sides! Place in the refrigerator until ready to serve.

ENJOY!