Coconut Roulade With Rum Buttercream
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
65
Spice
49
Sweetness
47
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tsp
Baking Powder3 tsp
Baking Soda1 tsp
Salt1 cup
Vegetable Oil1.5 tsps
Coconut Extract3 tbsps
White Rum6 large
Egg White (at room temperature)4 cups
Sweetened Shredded CoconutDirections:
1
Make the cake: Preheat the oven to 350 degrees F
2
Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper
3
Lightly butter the parchment and dust with flour, tapping out the excess
4
Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl
5
In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract
6
Whisk in the flour mixture in 2 batches
7
Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy
8
Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form
9
Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest
10
Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes
11
Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly
12
Dust a large piece of parchment paper with confectioners' sugar
13
Invert the cake onto the parchment and peel off the parchment on top
14
Brush the cake with the rum
15
Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves
16
Remove the bowl from the pan; cool slightly
17
Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes
18
Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes
19
(Don't worry if the mixture looks curdled at first; continue beating
20
) Beat in the rum
21
Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut
22
Starting at a short end, roll up the cake, using the parchment to help you
23
Transfer to a platter, seam-side down
24
Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut
25
Photograph by Johnny Miller