Young Coconut Roll Cake

Recipe from: dailydelicious
Image credit: Jiraporn

Young Coconut Roll Cake

” I know that it's not easy for some people to find young coconut ^^, but if you can get it this cake is one of the best way that you can use it.” Jiraporn

Cake:

90 g .............................. Cake flour

1/2 tsp .......................... Baking powder

50 g .............................. Granulated sugar

1/8 tsp .......................... Salt

3 ................................... Egg yolks

50 g .............................. Rice bran oil

75 g .............................. Milk

1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)

4 ................................... Egg whites

1/8 tsp .......................... Cream of tartar

60 g .............................. Granulated sugar (B)

Seven minutes frosting:

210 g ............................. Granulated sugar

75 g ............................... Egg whites (about 2.5 egg whites)

1/8 tsp ............................ Salt

1/8 tsp ........................... Cream of tartar

1 1/2 tsp ......................... Corn syrup (or light honey)

2 tsp ............................... Water

1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)

Filling:

220 g ............................. Fresh young coconut meat (from 3 coconuts)

Instructions:

Preheat an oven to 180C.

Line 30x30 cm pan with baking paper.

Beat egg yolks and sugar (A) together.

Add rice bran oil and milk into the bowl, beat to combine.

Add Coconut liquor (or 1/2 tsp vanilla extract) into the bowl and beat to combine.

Sift flour, baking powder and salt into the bowl.

Beat to combine.

Beat egg whites until foamy, add the sugar (B) gradually and beat until firm peaks formed.

Mix 1/4 of the meringue into egg yolk bowl.

And fold the rest of the meringue into the bowl in 2-3 additions.

Fold until fully combine.

Pour into the prepared pan.

Tap lightly to remove large air bubble.

Bake for 14-15 minutes or until the top spring back when touch lightly.

Place another sheet of baking paper on top, and reverse the cake and remove the old 

baking paper.

Place another sheet of baking paper and reverse the cake again.

Roll the cake into cylinder and let it cool completely on a wire rack.

Scoop out the meat from the coconuts.

Place the meat over paper towel to remove excess water.

Put all the ingredients for seven minutes frosting in a bowl.

Beat to combine.

Place over a pan of boiling water, and beat with hand mixer for 7 minutes.

Remove from the heat and beat until cool slightly.

Spread the frosting over the cake.

 Place coconut meat over the frosting.

Roll the cake and tighten it with ruler.

Spread the frosting over the top and side of the cake, and sprinkle the coconut meat over 

the cake.

Refrigerate until set before serving.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.