This Chocolate Coconut Bûche de Noël (Yule Log) is an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting enriched with caramelized coconut for extra flavor and texture.
The recipe is quite easy to put together. This time I’ve used a chocolate sponge cake that is so elastic that doesn’t need rolling while still hot before filling, which is great as it saves time and reduces any worries of cracks appearing.
Instead of covering the roll in chocolate ganache, I preferred to decorate it with chocolate shards that give an amazing effect. Dust with powdered sugar before serving to create a wintery scenery.
Hope you will try this amazing Chocolate Coconut Bûche de Noël, tag me on Instagram if you do, and enjoy!
For more Buche de Noel – Yule Log ideas you may also like this Gingerbread Orange Cake Roll that is simply bursting with Christmas flavor. This Cranberry White Chocolate Meringue Roll is also very festive with an amazing flavor and texture. For a rich and chocolatey roll you may like this Chocolate Swiss Roll or this Chocolate Mocha Hurricane Swiss Roll.
Caramel Pecan Pumpkin Roll
Chocolate Strawberry Swiss Roll
Strawberry Swiss Roll
Chocolate Coconut Bûche de Noël (Yule Log)
Makes about 10-12 servings
Chocolate Sponge Cake
- 4 eggs , separated
- 1/2 cup (100g) sugar , divided
- 1 tsp (5g) vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 tsp (1g) baking powder
- 1/4 tsp (1g) salt
Caramelized Coconut For Frosting
- 1/2 cup (25g) unsweetened shredded coconut
- 2 tbsp (30g) sugar
- 1 tbsp (15ml) water
White Chocolate Coconut Frosting
- 4 oz (120g) Mascarpone cheese
- 1 tbsp (8g) powdered sugar
- 1 tsp (5g) vanilla extract
- 3.5 oz (100g) white chocolate
- 2 tbsp (30g) whipping cream
- 1 cup (240g) whipping cream , chilled
- 4 oz (120g) semisweet chocolate
- 1.5 oz (40g) semisweet chocolate , small pieces
- powdered sugar
Prepare chocolate sponge cake.
- Preheat oven to 350F (180C). Grease and line with parchment paper a 12×16 inch (30x40cm) baking sheet. Set aside.
- Separate egg whites from yolks. Add 1/3 cup (70g) sugar over the yolks and mix until thick and creamy. Add vanilla and mix to combine.
- In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into yolks mixture.
- Whip whites until foamy. Gradually add 2 tbsp (30g) sugar and continue whipping until stiff peaks form.
- Gently and gradually fold the whites into the yolk mixture.
- Spread batter evenly into the prepared baking sheet. Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely. No need to roll the sponge while still hot.
Prepare the white chocolate coconut frosting.
- Place chocolate and 2 tbsp (30g) cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Cool to room temperature.
Caramelize shredded coconut.
- Add sugar and water in a medium pan over medium heat until dissolved completely and light caramel colored. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
- In a large bowl add mascarpone and mix for few seconds until smooth. Incorporate powdered sugar, vanilla and melted chocolate. Add caramelized coconut and refrigerate until cream is whipped.
- In another bowl whip chilled cream until stiff peaks form. Gradually incorporate into chocolate mixture.
Assemble the roll.
- Spread chocolate coconut frosting evenly over the cake leaving a 1 inch (2 cm border).
- Roll the cake and refrigerate for at least 2 hours.
Prepare chocolate shards.
- Melt 4 oz (120g) semisweet chocolate over a bain-marie. Remove from heat and add 1.5 oz (40g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly on a parchment paper into a thin layer.
- Roll the parchment paper and refrigerate for 30-40 minutes.
- Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake or refrigerate until ready to use.
- Use melted chocolate to stick each shard on top and sides of the roll.
- Refrigerate for 15 minutes to set the shards.
- Dust with a bit of powdered sugar. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
This looks amazing! My pick for my Christmast dessert this year after watching your video yesterday. Do you know if I could freeze it after the cake been rolled?
I made it !!! Is awesome !!! Not difficult at all . The white chocolate coconut frosting is “silky” and smooth . Taste great . I will make it again an Christmas ! Thank you for the recipe .
I want to make a vanilla sponge cake instead of chocolate. Would the recipe change without adding in the cocoa powder?
It’s kind of easy, but TOO MUCH CREAM. I rolled the cake and the cream came out on all sides. When watching your video, I noticed that the cream layer in your video wasn’t the same as mine …
So, well. Kind of a failure.
Thank you for the recipe, looks great tastes great!! Directions are easy to follow and if you allow me i want to share a little tip: i used a jel cooler to cool my fingertips while decorating the cake with chooclate shards 🙂 Merry xmas and happy new year…
Can this be made a day ahead? Will the cream last?
Just made this recipe! It turned out great! I’ve been dreaming to make it for many years and now it’s in my fridge! Thank you very much for all the instructions! The hardest part for me was to make caramelized coconut, but after 6 times of trying I made it. Thank you very much and Happy New Year!
So glad it turned right for you after all 🙂 Happy New Year too 🙂 sorry for the late relpy
Is there something I can use to sub the cocoa. I have an allergy in the house
maybe try with carob powder.. but definitely will have a different flavor
Can this be made ahead of time?
it can be made with day or two in advance for sure