- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 4 large eggs, separated
- 3/4 cup sugar, divided
- 1 tsp. vanilla extract
- 1/2 tsp. coconut extract
- 1/3 cup water
- 3 Tablespoons powdered sugar (to dust towel with before rolling cake)
- 2-1/2 cups shredded, sweetened coconut
- 2 (8 oz. each) packages cream cheese, softened
- 1-1/2 cups heavy cream
- 1 cup sugar
- 1 teaspoon coconut extract
- Preheat oven to 375º F.
- Grease bottom and sides of 15 x 10″ jelly roll pan. Line with parchment paper and grease and flour parchment paper. Set aside.
- Combine flour, baking powder and salt. Set aside.
- Beat egg whites at high speed until foamy. Gradually add 1/4 cup sugar, a tablespoon at a time, until stiff peaks form and sugar dissolves (about 3 minutes). Set aside.
- Beat egg yolks in a large bowl at high speed. Gradually add 1/2 cup sugar. Beat for 5 minutes or until thick and pale. Add extracts and 1/3 cup water. Beat well. Add flour and beat just until well combined. Gently fold in egg white mixture. Spread batter into prepared jelly roll pan.
- Bake at 375º for 10-15 minutes or until top springs back when touched lightly.
- Sprinkle 3 Tablespoons powdered sugar evenly over a cloth dish towel.
- Loosen the edges of the cake from the pan and invert the cake onto prepared towel. Remove parchment paper. Starting at a short side, roll up cake and towel together. Cool completely on a wire rack, seam side down.
- To make the frosting, use a stand mixer with a whisk attachment. Whisk the cream cheese, sugar, and coconut extract until smooth. Slowly add the heavy cream until mixture is thick and creamy. Stir in one and a half cups of coconut.
- Unroll cake and remove towel. Spread a thick layer of the frosting mixture over the top of the cake, leaving a 1″ border around the outside of the cake. Roll up, ending with seam side down.
- Spread the remaining frosting evenly over the top and sides of the cake.
- Sprinkle cake with remaining coconut.
- Cover and refrigerate for 2 hours before serving.
This article and recipe adapted from this site