Coconut Cake Roll

A recipe for a coconut cake roll that is light and not too sweet. It has a filling and frosting of a creamy mixture and covered with shredded coconut. This is an easy recipe that doesn't crack when rolling. A dessert that will put smiles on the faces of your guests!


INGREDIENTS
FOR THE CAKE
3 eggs, room temperature
1 cup sugar
1 teaspoon coconut extract
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup powdered sugar (to sprinkle on the cake before rolling in a towel)

FOR THE FILLING/FROSTING:
2 (8-ounce) packages of cream cheese, room temperature
1 cup sugar
1/8 teaspoon salt
1 teaspoon coconut extract
1-1/2 cup heavy cream
2-1/2 cups shredded coconut

TO ROLL THE CAKE
1/4 to 1/2 cup powdered sugar

INSTRUCTIONS
FOR THE CAKE
1. Preheat oven to 375°
2. Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper. Spray the paper with non-stick spray; set aside.
3. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and coconut extract; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
Full instructions recipe visit: https://savorthebest.com

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