COCONUT CAKE ROLL
MAKES 8 SERVINGS.
FOR CAKE---
Pinch of cream of tartar
1/2 cup coconut milk
4 eggs, separated, plus 2 egg whites
3/4 tsp baking soda
1 1/2 cups sugar
Unsalted butter
Powdered sugar
1 tbs white rum or fruit juice
1 1/2 tsp coconut extract
1/2 cup oil
1/4 tsp salt
1 tsp baking powder
1 cup flour
FOR FROSTING---
4 cups sweetened shredded coconut
3 sticks unsalted butter
6 egg whites
3 tbs white rum or fruit juice
1 cup plus 2 tbs sugar
MAKE CAKE---Heat oven to 350 degrees. Butter a baking sheet, line bottom with parchment, butter parchment, dust with flour. Whisk 1 cup each flour and sugar, baking powder, baking soda and salt in a bowl. In a bowl, whisk yolks, oil, coconut, milk and coconut extract. Whisk in flour mixture. Beat 6 egg whites and cream of tartar in a bowl until foamy. Add remaining sugar, beat until stiff shiny peaks form. Fold beaten egg whites into egg yolk mixture. Spread batter on baking sheet, bake until cake is golden and done 20 min. Loosen edges of cake, transfer baking sheet to a rack, let cake cool slightly. Dust a piece of parchment with powdered sugar. Invert cake onto parchment, peel off parchment on top. Brush cake with rum. MAKE FROSTING---Whisk egg whites and sugar in a bowl set over a saucepan of simmering water until mixture is warm and sugar dissolves. Remove bowl from pan, cool slightly. Beat egg white mixture until stiff peaks form. Beat in butter, then continue beating until glossy and smooth. Beat in rum. Spread 2 cups frosting on cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up cake using parchment. Transfer to a platter, seam side down. Cover cake roll with remaining frosting, sprinkle with remaining coconut, then SERVE...
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