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Chocolate Coconut Cake Roll Recipe

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This recipe for Chocolate Coconut Cake Roll, by , is from My Miscellaneous Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
¾ cup granulated sugar
2 tsp. water
1 tsp. vanilla extract
¼ cup unsweetened cocoa powder
¼ tsp. salt
1 tsp. baking powder
¾ cup all-purpose flour
Powdered sugar to aid in rolling

Filling:
2 cups sweetened shredded coconut toasted
1¾ cups heavy whipping cream, divided
4 T. powdered sugar
1½ tsp. coconut extract
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips

Directions:
Directions:
Make the Cake: Preheat oven to 350º. Line a jelly roll 10x15-inch) pan with foil or parchment paper. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar water and vanilla extract. Whisk together cocoa, salt baking powder and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Make sure it’s even. Tap the pan on the counter a few times to release air bubbles. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertips it will slightly bounce back. While the cake is baking, set a clean kitchen towel out on a large working surface. Sprinkle liberally with powdered sugar (about ¼ of a cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove the paper carefully. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight. Toast the coconut by adding it to a medium skillet and cooking over low heat, stirring constantly, until it turns golden. Immediately remove to a plate to cool.
Filling: Beat 1 cup of heavy whipping cream in an electric mixer fitted with the whisk attachment. Slowly add in powdered sugar during beating, one tablespoon at a time. Add both extracts. Beat until whipped cream forms. Stir in 1 cup of toasted coconut.
Assemble Cake: Once the cake has cooled, unroll it carefully. Spread the whipped cream on the cake, leaving 1-inch without filing at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
Topping: Place chocolate chips in a bow. Heat ¾ cup heavy whipping cream in a small saucepan over low heat for a few minutes or in the microwave for 60-90 seconds until it just simmers. Pour over the chocolate chips and let it sit for one minute, then whisk until the chocolate is melted and smooth. Chill for about 10 minutes. Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining toasted coconut. Chill until set.

Personal Notes:
Personal Notes:
The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.

 

 

 

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