CREAMY COCONUT CAKE ROLL
Start with a box of angel food cake mix, and end with our luscious Creamy Coconut Cake Roll. Only consisting of five ingredients, Creamy Coconut Cake Roll is incredibly simple to make. Serve up a dessert option that is as easy on the eyes as it is delicious to the palate.
Provided by My Food and Family
Categories Recipes
Time 2h5m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
- Bake on lowest oven rack 25 to 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan. Carefully peel off paper on top of cake. Starting at one short side, roll up cake and paper together. Cool completely on wire rack.
- Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in COOL WHIP.
- Unroll cake; remove paper. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake. Reroll cake; place, seam side down, on serving plate. Pipe reserved cream cheese mixture onto top of cake. Sprinkle with coconut.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 31 g, Protein 4 g
LEMON-COCONUT MATZO JELLY ROLL
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper. Oil the parchment and dust with potato starch, tapping out any excess.
- Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes. Let cool. Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground. Transfer to a large bowl and stir in the potato starch and salt.
- Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside. Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes. Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute. Increase the speed to medium high and beat until thick and fluffy, 12 minutes. Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined. Stir in the lemon-oil mixture until just combined. Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen.
- Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel. Peel off the parchment. Starting with a long side, carefully roll up the cake, using the towel to help you. Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes.
- Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes.
- Assemble the cake: Unroll the cooled cake and spread with the raspberry jam. Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut. Serve with raspberries.
COCONUT-RED CURRANT CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch rimmed baking sheet or jelly roll pan with coconut oil; line the bottom with parchment paper. Brush the parchment with more oil and dust with flour, tapping out the excess.
- Sift the flour, baking powder and salt into a large bowl; set aside. Place the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes, then drain. Crack the eggs into a separate large bowl and add the granulated sugar. Beat with a mixer on medium-low speed, 30 seconds, then increase the speed to medium high and beat until thick, pale and fluffy, 8 to 10 minutes. (Don't underbeat; the beaten eggs are essential to help the cake rise.) Pour the egg mixture over the flour mixture and gently fold together with a rubber spatula until combined. Add the melted coconut oil and coconut extract and stir to just combine. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, about 18 minutes. Let cool 5 minutes.
- Generously sift confectioners' sugar over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the frosting: Spread the coconut on a baking sheet and bake at 350 degrees F, stirring once, until lightly browned and toasted, 5 to 7 minutes. Let cool. Whisk the egg whites, granulated sugar, lemon juice and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove the bowl from the heat and beat the egg white mixture with a mixer on medium-high speed until thick, glossy and cooled, about 6 minutes. Beat in the vanilla and coconut extracts.
- Gently unroll the cake. Spread the jelly over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the frosting on the top and sides of the cake. Sprinkle with the toasted coconut.
COCONUT FRUITCAKE
A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! -Lorraine Groh, Ferryville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.
Nutrition Facts :
FRUITY COCONUT CAKE ROLL
Kiwi and coconut add tropical flair to this moist, and fruity dessert. Great dessert for company too. Cooking time includes cooling time.
Provided by weekend cooker
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Line a 15x10x1 baking pan with waxed paper, and coat with cooking spray, and set aside.
- Prepare cake batter baccording to package directions, and spread evenly over pan.
- Bake 350 degrees for 16-20 minutes, or until golden brown.
- Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners sugar.
- Gently peel off waxed paper and dust with remaining confectioners sugar.
- Roll up cake in the towel jelly-roll style, starting with the short side.
- Cool completely on a wire rack.
- For the filling, in a large bowl, whisk milk and pudding mix, for 2 minutes, and let stand for 2 minutes or until soft set.
- Stir in 1 cup whipped topping, then fold in remaining whipped topping.
- Stir in coconut extract.
- Unroll cake, and spread filling to within 1 inch of edges.
- Arrange kiwi, and strawberries over filling, and sprinkle with 1/3 cup coconut.
- Roll up again, and refrigerate 1-2 hours.
- Toast with remaining coconut.
- In a small bowl, whisk the spreadable fruit, and water until smooth, and drizzle over cake.
- Sprinkle nwith toasted coconut, and cut into slices.
Nutrition Facts : Calories 188.7, Fat 1, SaturatedFat 0.7, Cholesterol 0.3, Sodium 206.9, Carbohydrate 41.9, Fiber 1.3, Sugar 23.6, Protein 4.3
More about "fruity coconut cake roll recipes"
COCONUT CAKE ROLL AKA COCONUT CAKE ROULADE - AN ALLI …
From anallievent.com
4.4/5 (65)Total Time 25 minsCategory DessertCalories 449 per serving
- Grease bottom and sides of 15 x 10" jelly roll pan. Line with parchment paper and grease and flour parchment paper. Set aside.
- Beat egg whites at high speed until foamy. Gradually add 1/4 cup sugar, a tablespoon at a time, until stiff peaks form and sugar dissolves (about 3 minutes). Set aside.
TOASTED COCONUT TROPICAL FRUIT CAKE ROLL (+ VIDEO)
From delscookingtwist.com
5/5 (2)Category Cakes And PiesCuisine FrenchTotal Time 1 hr 50 mins
- Preheat the oven to 350°F (180°C) and line a 12.25×8.125-inch (31×20.5 cm) baking tray with parchment paper.
- Puree fresh mango in a food processor until smooth. Transfer to a small saucepan, pour in lime juice, and ½ cup sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar.
PASSIONFRUIT COCONUT BUNDT CAKE - A CLASSIC TWIST
From aclassictwist.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE COCONUT CAKE ROLL WITH GANACHE - CRAZY FOR …
From crazyforcrust.com
SOFT FLUFFY AND STICKY COCONUT CAKE RECIPE FROM LILY VANILLI BAKERY
From lilyvanilli.com
SIX-LAYER COCONUT CAKE WITH PASSION FRUIT FILLING RECIPE
From foodandwine.com
CAKE ROLL RECIPES - CRAZY FOR CRUST
From crazyforcrust.com
30 REFRESHING FRUIT CAKE RECIPES FOR SPRING - DIYS.COM
From diys.com
DULCE DE LECHE AND COCONUT ROLL (PIONONO DE AREQUIPE Y COCO)
From mycolombianrecipes.com
VEGAN SWISS ROLL WITH RASPBERRIES AND CREAM - BIANCA ZAPATKA
From biancazapatka.com
RECIPE | CAKE ROLL RECIPES, COCONUT RECIPES, CAKE ROLL - PINTEREST
From pinterest.ca
20 OF OUR BEST CAKE ROLL RECIPES - TASTE OF HOME
From tasteofhome.com
FRUITY COCONUT CAKE ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
STARBUCKS’ NEW BUMBLEBEE CAKE POP LOOKS LIKE A LOT OF OTHER …
From bonappetit.com
10 BEST COCONUT CRISPY ROLLS RECIPES | YUMMLY
From yummly.com
You'll also love