Mango Coconut Swiss Roll Cake

Serves 10

40 mins prep

20 mins cook

60 mins total

This mango coconut cake is filled with a super creamy mousse-like mango mascarpone filling and rolled like a cake roll! It's covered with shredded coconut and is the perfect tropical cake for all year round. Especially for the holidays. It's light, refreshing, and creamy - the perfect ending to a heavy holiday meal. I decorated it like a Buche de Noel because I make it every year for my family for Christmas!

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Mango Puree

Combine mango, sugar, salt, whole vanilla bean (cut in half with seeds scraped out and added) and water in a medium saucepan. Cook on medium low heat until it comes to a simmer and thickens.
⅗ cups mango, cubed
⅕ cup granulated sugar
⅕ whole vanilla bean
⅕ cup water
⅕ teaspoon sea salt
Once it reaches a very thick, jammy consistency, remove from heat and let cool. Remove vanilla bean pod. Blend in a blender or immersion blender until smooth and set aside. This can be made up to a few days ahead of time, refrigerate in an airtight container.

Sponge Cake

Preheat oven to 355°F (180°C). Line a 9” by 13” pan (or similar sized pan) with parchment paper. Grease the top of the parchment paper with a bit of oil or baking spray.
Combine eggs, sugar, and salt in a large bowl or stand mixer. Use an electric mixer to beat until thick and lightened in color, about 10 minutes. This will take a while.
1 ⅕ large eggs
⅕ cup granulated sugar
⅕ teaspoon sea salt
Add vanilla and sift the flour and baking powder right into the eggs. Gently fold with a whisk until no more dry streaks remain. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Let the sponge cool at room temperature for 2 minutes.
⅕ teaspoon pure vanilla extract
⅕ cup all purpose flour
⅕ teaspoon baking powder
Lay out a clean kitchen towel and dust with powdered sugar. Flip the cake pan over on the towel to release. Peel off the parchment paper and gently roll the cake with the towel without squishing the cake. Let cool to room temperature.
⅖ tablespoons powdered sugar

Filling and Assembly

Beat whipping cream in a chilled bowl with an electric mixer or whisk until medium-stiff peaks form. Add mascarpone cheese and beat until very thick and creamy - like a mousse. Set aside 1/3 cup for later.
⅕ cup heavy whipping cream
⅕ cup mascarpone cheese
Add the prepared mango puree into the whipped cream and gently fold until incorporated.
Cover the roll with a thin layer of the reserved mascarpone whipped cream.
Press flaked coconut into the cream all over the cake. Refrigerate the cake to set for at least 3 hours or overnight.
⅕ cup flaked coconut
Before serving, cut the ends of the cake with a serrated knife (use a sawing motion) to reveal the swirl, and optionally use frosting to pipe trees on top with an open star piping tip.