Chocolate Cake Roll With Coconut Cream Filling. Cool, then spread over jelly cake roll. This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor.
The filling didn't taste as coconutty as I expected and was still very runny after refrigerating it for a couple hours.
Chocolate Coconut Cake Roll is chocolate cake filled with coconut whipped cream and topped with ganache and toasted coconut; the perfect cake roll recipe!
The chocolate cake is filled with a fresh coconut flavored whipped cream.
You can cook Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you achieve it.
Ingredients of Chocolate Cake Roll With Coconut Cream Filling
- Prepare of For Chocolate Cake Roll.
- It's 3 of large eggs.
- It's 3/4 cup of granulated sugar.
- It's 2 teaspoons of cold brewed coffee.
- You need 1 teaspoon of vanilla extract.
- Prepare 1/4 cup of unsweetened cocoa powder.
- Prepare 1/4 teaspoon of salt.
- You need 1 teaspoon of bakingbpowder.
- You need 3/4 cup of all purpose flour.
- Prepare of confectioner's for dusting.
- Prepare of For the Filling.
- It's 1 cup of sweetened shredded coconut.
- You need 1 cup of heavy whilping cream.
- You need 1 teaspoon of vanilla extract.
- It's 1/2 teaspoon of coconut extract.
- Prepare 1/4 cup of confectioner's sugar.
- It's of For Chocolate Ganache Glaze Topping.
- You need 3/4 cup of heavy whipping cream.
- Prepare 1 cup of semi sweet chocolate chips.
- Prepare 1 teaspoon of vanilla extract.
- You need of For Garnish.
- It's 1 cup of lightly toasted coconut.
- You need of Lindor coconut filled chocolate eggs.
CHOCO-COCONUT CAKE ROLL A chocolate cake roll that's filled with coconut whipped cream and cherries, then topped with confectioners' sugar and toasted. This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix.
Chocolate Cake Roll With Coconut Cream Filling instructions
- Preheat the oven to 350. Line a 15 by 10 je)y roll pan with parcment paper, spray with bakers spray.
- In a bowl whisk flout,baking powder, cocoa and salt.
- In another large bowl beat eggs until frothy and increased in size about 3 minutes.
- Beat in sugar, coffee and vanills.
- Stir in flour mixture.
- Pour intprepared pan and spread it with an offset spatula to all corners, bake 10 to 14 minutes until it springs back slightly when touxhed.
- While cake is baking dust a clean n kitchen towel with confectioner's sugar.
- As soon as the cake is done run a thin knife around all edges to loosten any stuck cake and invert it on the prepared towel.
- Remove parchment paper carefully.
- Roll cake into towel and cool completely on rack.
- Make Filling.
- Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape.
- Fold in coconut.
- Fill cake.
- Unroll cake and spread with filling.
- Roll cake up enclosing filling and refrigerate while making glaze.
- Make Glaze.
- Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature.
- Put cake on a rack with parchment oaper under the rack to catch excess glaze and pour daze over cake smoothing with an offset spatula.
- Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator.
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The combination of chocolate and cocoa flavor is perfectly balanced, and the coconut milk in the cake gives it a moist. Chocolate Coconut Cake Roll is chocolate cake filled with coconut whipped cream and topped with ganache and toasted coconut; the perfect cake roll recipe! This scrumptious chocolate Mounds Cake is baked in layers. The cake is filled with a rich coconut filling and drizzled with chocolate icing. In a saucepan over medium heat, bring the heavy cream to a simmer.