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Here are the ingridients that are required to produce a appetizing Coconut Cake Roll with Key Lime Cream Filling:
- You need of CAKE.
- Get 1 cup of all-purpose flour.
- Get 1 1/2 cup of granulated sugar, divided use.
- Take 1 tsp of baking powder.
- Prepare 1 tsp of baking soda.
- Provide 1/4 tsp of salt.
- Use 4 of large egg yolks, at room temperature.
- Get 6 of large egg whites , at room temperature.
- Take 1/2 cup of canola oil.
- Provide 1/2 cup of coconut milk.
- You need 1 1/2 tsp of coconut extract.
- Get 1/4 tsp of cream of tarter.
- Provide of confectioners sugar, for dusting.
- Get of KEY LIME CREAM FILLING.
- Take 1 cup of cold heavy cream.
- Take 1/3 cup of cold key lime marmalade or jam.
- Take 3 tbsp of confectioners sugar.
- Get 1 tsp of vanilla extract.
- Get of drops of green food color.
- Take 1 cup of sweetened shredded coconut.
- Prepare of COCONUT BUTTERCREAM FROSTING.
- Get 1 cup of unsalted butter, at room temperature.
- Take 4 cup of confectioners sugar.
- Prepare 1/4 cup of coconut milk.
- Get 1 tsp of vanilla extract.
- Use 1 tsp of ckconut extract.
- Take of GARNISH.
- Prepare 4 cup of sweetened shredded coconut.
- You need 1 cup of green tinted shredded sweetened coconut.
- Use of fresh lime slices.
Ready with the ingridients? Here are the sequences on cooking Coconut Cake Roll with Key Lime Cream Filling:
- 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.
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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