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Coconut Roulade

Pineapple & Coconut Roulade

It's fresh, it's fruity and it's all things Caribbean! Except for rum... Our Pineapple & Coconut Roulade is one of the most frequently cooked desserts in our house. We make it in summer to represent all things tropical, we make it in winter, because it looks like a mound of snow, we make it for most of our special occasions! Light and fresh, although sweet and moreish at the same time, this dessert is perfect after a big meal!
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Baking, Dessert
Cuisine American, British, Caribbean, European
Servings 6 people
Calories 196 kcal


  • Rectangle Baking Tray Approx. 24x18 cm
  • Stand or Handheld Electric Mixer


For Coconut Meringue:

  • 3 small egg whites
  • 100 g caster sugar
  • 20 g desicated coconut

For Coconut & Pineapple Filling:

  • 180 g tinned pineapple approx. 7 rings
  • 15 g caster sugar
  • 100 ml double cream
  • 50 g cream cheese
  • ½ tsp vanilla paste
  • 20 g creamed coconut from a block, see details above


  • First, prepare the pineapple. Preheat the oven to 180°C Fan. Drain and chop the rings into small chunks (approx 1cm). Spread them out on a large baking tray and roast for 25 minutes, until just starting to brown. Remove from the oven to cool completely.
  • To make the meringue, whisk the egg whites to stiff peaks. A tbsp at a time start adding the caster sugar and keep on whisking until all the sugar is incorporated and your meringue is firm and glossy. Fold in the desicated coconut.
  • Line a 24x18cm baking tray with baking parchment. Spread your meringue making sure to get it in the corners. Bake at 180°C Fan for 8 minutes, then reduce the heat to 160°C and bake for another 8. Your meringue will be soft, slightly browned and have a thin crust on the surface.
  • Whilst the meringue is cooking, get a large sheet of baking parchment and dust it with icing sugar. Once cooked, invert your meringue carefully onto the prepare parchment sheet, and carefully peel off the baking paper. Leave the meringue to cool for 10-15 minutes.
  • In the meantime, prepare the filling. In a large mixing bowl, place double cream, cream cheese, vanilla paste and grated creamed coconut and caster sugar. Using an electric whisk, beat until the mixture reaches stiff peaks.
  • Spread majority of the cream across the surface of your meringue (save the rest for decorating). Then spread your roasted cooled pineapple pieces all over.
  • Carefully, roll up the roulade using the baking paper to help lift and roll. Try not to squeeze out too much of the filling. Chill for at least 30 minutes before serving. When ready to eat, decorate by piping the remaining cream on top and dust with icing sugar if you like.


Calories: 196kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 8gCholesterol: 27mgSodium: 65mgPotassium: 119mgFiber: 1gSugar: 20gVitamin A: 306IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Keyword Coconut Desserts, Coconut Meringue Roll, Coconut Roulade, Desserts with Tinned Pineapple, Egg White Desserts, GBBO Desserts, Great British Bake Off Recipes, Great British Bake Off Roulade, Meringue Deserts, Meringue Roll, Pina Colada Meringue Roll, Pineapple Desserts, Pineapple Meringue Roll, Pineapple Roulade, Ruby's Pina Colada Roulade, Tropical Meringue
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