Practical way to Making Best Coconut Cake Roll with Key Lime Cream Filling

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Coconut Cake Roll with Key Lime Cream Filling

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Here are the ingridients that are required to produce a appetizing Coconut Cake Roll with Key Lime Cream Filling:

  1. You need of CAKE.
  2. Get 1 cup of all-purpose flour.
  3. Get 1 1/2 cup of granulated sugar, divided use.
  4. Take 1 tsp of baking powder.
  5. Prepare 1 tsp of baking soda.
  6. Provide 1/4 tsp of salt.
  7. Use 4 of large egg yolks, at room temperature.
  8. Get 6 of large egg whites , at room temperature.
  9. Take 1/2 cup of canola oil.
  10. Provide 1/2 cup of coconut milk.
  11. You need 1 1/2 tsp of coconut extract.
  12. Get 1/4 tsp of cream of tarter.
  13. Provide of confectioners sugar, for dusting.
  15. Take 1 cup of cold heavy cream.
  16. Take 1/3 cup of cold key lime marmalade or jam.
  17. Take 3 tbsp of confectioners sugar.
  18. Get 1 tsp of vanilla extract.
  19. Get of drops of green food color.
  20. Take 1 cup of sweetened shredded coconut.
  22. Get 1 cup of unsalted butter, at room temperature.
  23. Take 4 cup of confectioners sugar.
  24. Prepare 1/4 cup of coconut milk.
  25. Get 1 tsp of vanilla extract.
  26. Use 1 tsp of ckconut extract.
  27. Take of GARNISH.
  28. Prepare 4 cup of sweetened shredded coconut.
  29. You need 1 cup of green tinted shredded sweetened coconut.
  30. Use of fresh lime slices.

Ready with the ingridients? Here are the sequences on cooking Coconut Cake Roll with Key Lime Cream Filling:

  1. Preheat oven to 350. Spray a 11 by 17 inch jelly fill pan with non stick spray. Line pan with parchment paper.
  2. In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt.
  3. In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract.
  4. 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.
  5. Fold egg whites into yolk mixture in 3 additions.
  6. Spread into prepared pan. Bake 15 to 20 minutes until golden and toothpick comes out just clean.
  7. 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.
  8. Roll cake up with towel and cool completely on rack.
  10. 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.
  11. 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.
  12. 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..
  13. 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.
  15. Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices.

Apply a thin layer of buttercream around. This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. Complete with silky coconut cream cheese buttercream, she's absolutely perfect and juxtaposes bold flavor with a light crumb. Coconut cakes are filled with coconut cream filling & topped with key lime frosting!

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