Creamy Coconut Cake Roll Recipes

CREAMY COCONUT CAKE

Steps:

• Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
• In a small bowl combine cream of coconut and condensed milk.
• Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
• Serve chilled.

CREAMY COCONUT CAKE ROLL

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.

COCONUT SOUR CREAM CAKE

Steps:

• Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
• To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
• Refrigerate from 1 to 3 days before serving.

CREAM FILLINGS FOR CAKE ROLL.. CHOCOLATE, COCONUT, BUTTERSCOTCH

Steps:

• Combine granulated sugar, flour and salt in a saucepan.
• Gradually add milk. mix well.
• Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return egg mixture to saucepan, mix well.
• Cook until mixture starts to bubble, stirring constantly.
• Stir in margarine and vanilla.
• Cool, then spread over jelly cake roll.
• FOR CHOCOLATE CREAM FILLING:.
• 3/4 cup granulated sugar.
• 3 tbls unbleached flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 oz unsweetened baking chocolate square, melted.
• 1 egg, slightly beaten.
• 1 tsp vanilla.
• do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
• COCONUT CREAM FILLING:.
• same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
• BUTTERSCOTCH CREAM FILLING:.
• 2/3 cup brown sugar, packed.
• 3 tbls flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 egg, slightly beaten.
• 1 tbls margarine, melted.
• 1 tsp vanilla.
• Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return all to sauepan, mix well.
• cook until mixtue starts to bubble., stirring constantly.
• Stir in margarine and vanilla.
• Cool then spread over cooled jelly cake roll.

COCONUT AND BERRY CREAM ROLL

Steps:

• Preheat the oven to 350 degrees F. Oil a 17-by-12-inch rimmed baking sheet. Line with parchment and oil the parchment. Sprinkle the parchment evenly with 1 1/4 cups of the coconut.
• In a medium bowl, whisk together the flour, cornstarch, salt, and the remaining 1/2 cup of coconut. In a large bowl, with an electric mixer on high speed, beat the egg yolks and 1/2 cup of the granulated sugar until opaque, about 1 minute. Add the coconut milk and vanilla on medium speed, then increase the speed to high and continue to beat until the mixture is pale yellow, fluffy, and about doubled in size, 6 to 8 minutes. Set aside.
• With clean beaters, in a clean bowl, beat the egg whites on high speed until they have lost that yellow hue, about 1 minute. While beating, pour in the remaining 1/3 cup of sugar. Continue to beat until you have stiff, shiny peaks, 4 to 5 minutes.
• With a large rubber spatula, fold the flour mixture into the egg yolk mixture. Then, carefully fold the egg white mixture into the egg yolk mixture, taking care not to deflate it. Dollop the batter onto the prepared pan and then use a long, offset spatula to spread it out evenly. Again, try not to deflate the batter too much. (Without leavener, the whipped eggs are what lift the cake.)
• Bake the cake until light golden brown and set, 20 to 24 minutes. Meanwhile, set a clean dish towel on a work surface and sprinkle it evenly with confectioners' sugar. Gently press the center of the cake and it should spring back. Cut around the edges of the warm cake with a sharp knife to release it from the pan, then invert it onto the prepared dish towel. Remove the parchment paper. Roll up the towel and the cake, starting with the short end, and transfer it to a wire rack to cool completely.
• To finish: Toss the berries with the granulated sugar and refrigerate until ready to serve, at least 1 hour.
• Whip the cream and confectioners' sugar to stiff peaks. (Do not overwhip.) Reserve 2 cups of the whipped cream for serving. Unroll the cake. Spread with the remaining whipped cream and top evenly with the berries, lifting them out of the syrup with a slotted spoon. Roll the cake back up and transfer to a serving plate. To serve, sprinkle the cake with confectioners' sugar before slicing. Serve each piece with extra berries, a drizzle of the reserved berry syrup and dollop of the reserved whipped cream.