This Choco-Coconut Cake Roll is a delightful twist on the classic jelly roll, combining rich cocoa flavors with the tropical sweetness of coconut and bright maraschino cherries. The sponge cake is incredibly tender and airy, achieving its soft texture through careful folding of whipped egg whites. It’s a visually stunning dessert thatâÂÂs perfect for brunches, summer potlucks, or any occasion that calls for a touch of nostalgia. While it requires a bit of patience to roll and chill, the result is a moist, flavorful treat that disappears quickly. The contrast between the dark chocolate cake and the white, creamy filling makes it as beautiful as it is delicious.
Choco-Coconut Cake Roll
Description
This Choco-Coconut Cake Roll is a delightful twist on the classic jelly roll, combining rich cocoa flavors with the tropical sweetness of coconut and bright maraschino cherries. The sponge cake is incredibly tender and airy, achieving its soft texture through careful folding of whipped egg whites. It&# 226;ÂÂs a visually stunning dessert thatâÂÂs perfect for brunches, summer potlucks, or any occasion that calls for a touch of nostalgia. While it requires a bit of patience to roll and chill, the result is a moist, flavorful treat that disappears quickly. The contrast between the dark chocolate cake and the white, creamy filling makes it as beautiful as it is delicious.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Line a 15.5x10.5x1-inch jelly-roll pan with foil and grease it generously.
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In a large clean bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
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In a separate medium bowl, beat egg yolks and vanilla extract on medium speed for 3 minutes. Gradually add the remaining 1/3 cup granulated sugar and beat for 2 additional minutes until thick and pale.
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In a small bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
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Add the dry ingredients to the egg yolk mixture alternately with the water, beating on low speed just until the batter is smooth.
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Gently fold the chocolate batter into the beaten egg whites in three additions, using a spatula, until just combined and no white streaks remain.
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Spread the batter evenly into the prepared pan.
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Bake for 12 to 15 minutes, or until the top springs back when lightly touched in the center.
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Immediately loosen the cake from the edges of the pan. Invert it onto a clean kitchen towel that has been sprinkled with powdered sugar.
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Carefully peel off the foil. Starting from the narrow end, roll the cake up inside the towel. Place on a wire rack and let cool completely.
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To make the filling: In a chilled bowl, whip cold whipping cream with powdered sugar and red food coloring (if using) until stiff peaks form.
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Gently fold in the sweetened coconut flakes and drained, chopped maraschino cherries.
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Carefully unroll the cooled cake and remove the towel. Spread the cherry-coconut filling evenly over the surface.
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Reroll the cake tightly. Refrigerate for at least 2 hours, or until firm enough to slice.
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Sprinkle with powdered sugar before serving. Cover and refrigerate leftovers.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 352.2kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 702.5mg30%
- Total Carbohydrate 84.7g29%
- Dietary Fiber 7.4g30%
- Sugars 50.5g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
