Description
A quick and easy dessert that combines delicious coconut flavors in a beautifully rolled cake.
Ingredients
Scale
- 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 tbsp powdered sugar (for dusting)
- 2–1/2 cups shredded, sweetened coconut
- 2 (8 oz) packages cream cheese, softened
- 1–1/2 cups heavy cream
- 1 cup sugar
- 1 tsp coconut extract
Instructions
- Preheat oven to 375°F.
- Grease and line a 15 x 10-inch jelly roll pan with parchment paper, then grease and flour the parchment.
- In a bowl, mix flour, baking powder, and salt.
- Beat egg whites until foamy, gradually add 1/4 cup sugar until stiff peaks form.
- In another bowl, beat egg yolks and gradually add 1/2 cup sugar until thick and pale.
- Mix in vanilla extract, coconut extract, and water.
- Gently fold in egg whites into the yolk mixture.
- Spread batter into prepared pan and bake for 10-15 minutes until top springs back when touched.
- Sprinkle 3 tbsp powdered sugar on a dish towel.
- Loosen the edges of the cake from the pan, flip onto towel and roll up with the towel. Cool completely seam side down.
- To make frosting, whisk cream cheese, sugar, and coconut extract until smooth, then gradually add heavy cream until thick.
- Fold in 1-1/2 cups coconut into frosting mixture.
- Unroll cake and spread frosting on top, roll it back up seam side down.
- Spread remaining frosting over cake and top with more coconut.
- Cover and refrigerate for 2 hours before serving.
Notes
Ensure the cake cools completely before icing to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: coconut, dessert, cake, easy, quick, roll cake