Coconut Cake Roll AKA Coconut Cake Roulade

Ingredients

  • 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)

Frosting

  • 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

Instructions

  1. Preheat oven to 375º F.
  2. Grease bottom and sides of 15 x 10″ jelly roll pan. Line with parchment paper and grease and flour parchment paper. Set aside.
  3. Combine flour, baking powder and salt. Set aside.
  4. 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.
  5. 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.
  6. Bake at 375º for 10-15 minutes or until top springs back when touched lightly.
  7. Sprinkle 3 Tablespoons powdered sugar evenly over a cloth dish towel.
  8. 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.
  9. 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.
  10. 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.
  11. Spread the remaining frosting evenly over the top and sides of the cake.
  12. Sprinkle cake with remaining coconut.
  13. Cover and refrigerate for 2 hours before serving.

This article and recipe adapted from this site

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