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Coconut Cake Roll with Key Lime Cream Filling
Coconut Cake Roll with Key Lime Cream Filling

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We hope you got benefit from reading it, now let’s go back to coconut cake roll with key lime cream filling recipe. To cook coconut cake roll with key lime cream filling you need 30 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to prepare Coconut Cake Roll with Key Lime Cream Filling:
  1. Get CAKE
  2. Get all-purpose flour
  3. Prepare granulated sugar, divided use
  4. You need baking powder
  5. Take baking soda
  6. Get salt
  7. You need large egg yolks, at room temperature
  8. Get large egg whites , at room temperature
  9. You need canola oil
  10. Provide coconut milk
  11. Take coconut extract
  12. Prepare cream of tarter
  13. Prepare confectioners sugar, for dusting
  14. Prepare KEY LIME CREAM FILLING
  15. Use cold heavy cream
  16. Use cold key lime marmalade or jam
  17. Use confectioners sugar
  18. Provide vanilla extract
  19. Take drops of green food color
  20. You need sweetened shredded coconut
  21. Use COCONUT BUTTERCREAM FROSTING
  22. Provide unsalted butter, at room temperature
  23. Take confectioners sugar
  24. Take coconut milk
  25. Get vanilla extract
  26. Provide ckconut extract
  27. Provide GARNISH
  28. You need sweetened shredded coconut
  29. You need green tinted shredded sweetened coconut
  30. Take fresh lime slices
Instructions to make 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
  9. MAKE KEY LIME FILLING
  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
  14. ASSEMBLE CAKE
  15. Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices

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