Coconut Cake Roll with Key Lime Cream Filling.
You can have Coconut Cake Roll with Key Lime Cream Filling using 30 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Coconut Cake Roll with Key Lime Cream Filling
- Prepare of CAKE.
- It’s 1 cup of all-purpose flour.
- It’s 1 1/2 cup of granulated sugar, divided use.
- Prepare 1 tsp of baking powder.
- You need 1 tsp of baking soda.
- It’s 1/4 tsp of salt.
- It’s 4 of large egg yolks, at room temperature.
- Prepare 6 of large egg whites , at room temperature.
- You need 1/2 cup of canola oil.
- It’s 1/2 cup of coconut milk.
- Prepare 1 1/2 tsp of coconut extract.
- It’s 1/4 tsp of cream of tarter.
- It’s of confectioners sugar, for dusting.
- Prepare of KEY LIME CREAM FILLING.
- Prepare 1 cup of cold heavy cream.
- Prepare 1/3 cup of cold key lime marmalade or jam.
- Prepare 3 tbsp of confectioners sugar.
- It’s 1 tsp of vanilla extract.
- You need of drops of green food color.
- It’s 1 cup of sweetened shredded coconut.
- You need of COCONUT BUTTERCREAM FROSTING.
- You need 1 cup of unsalted butter, at room temperature.
- Prepare 4 cup of confectioners sugar.
- You need 1/4 cup of coconut milk.
- You need 1 tsp of vanilla extract.
- It’s 1 tsp of ckconut extract.
- Prepare of GARNISH.
- You need 4 cup of sweetened shredded coconut.
- It’s 1 cup of green tinted shredded sweetened coconut.
- You need of fresh lime slices.
Coconut Cake Roll with Key Lime Cream Filling step by step
- Preheat oven to 350. Spray a 11 by 17 inch jelly fill pan with non stick spray. Line pan with parchment paper.
- In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt.
- In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract.
- Beat egg whites and cream of tarter until foamy add remaining 1/2 cup sugar slowly while beating and beat just until stiff peaks form.
- Fold egg whites into yolk mixture in 3 additions.
- Spread into prepared pan. Bake 15 to 20 minutes until golden and toothpick comes out just clean.
- Remove from oven, cool on rack for about 10 minutes. Run a knife around all edges and invert cake on a kitchen towel dusted with confectioners sugar. Carefully peel off parchment paper.
- Roll cake up with towel and cool completely on rack.
- MAKE KEY LIME FILLING.
- Whip cream until soft peaks form, add key lime marmalade, confectioners sugar, vanilla extract and green food color drops if hog want a green tint.
- FILL CAKE, Unroll.cake, spread with key lime filling, sprinkle evenly with the 1 cup of coconut, roll back up and cover with plastic wrap and refrigerate while making frosting.
- MAKE COCONUT BUTTERCREAM FROSTING, in a large bowl beat butter until creamy add sugar,coconut milk, vanilla and coconut extract. Beat until light and fluffy..
- COLOR COCONUT, Add 1 tablespoon water in a small bowl add a drop or 2 of green food coloring. Add 1 cup sweetened coconut mix,to color all shreds, dry on a plate about 1 hour.
- ASSEMBLE CAKE.
- Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices.
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