Step-by-Step Guide to Make Perfect Coconut Cake Roll with Key Lime Cream Filling

by Aferrera

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We hope you got benefit from reading it, now let’s go back to coconut cake roll with key lime cream filling recipe. You can cook coconut cake roll with key lime cream filling using 30 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Coconut Cake Roll with Key Lime Cream Filling:

  1. Take of CAKE.
  2. Provide of all-purpose flour.
  3. Prepare of granulated sugar, divided use.
  4. Get of baking powder.
  5. Provide of baking soda.
  6. Take of salt.
  7. Provide of large egg yolks, at room temperature.
  8. Prepare of large egg whites , at room temperature.
  9. You need of canola oil.
  10. Use of coconut milk.
  11. Take of coconut extract.
  12. Take of cream of tarter.
  13. Provide of confectioners sugar, for dusting.
  15. Use of cold heavy cream.
  16. Provide of cold key lime marmalade or jam.
  17. Take of confectioners sugar.
  18. Prepare of vanilla extract.
  19. Provide of drops of green food color.
  20. Take of sweetened shredded coconut.
  22. Take of unsalted butter, at room temperature.
  23. Take of confectioners sugar.
  24. Get of coconut milk.
  25. Use of vanilla extract.
  26. You need of ckconut extract.
  27. Take of GARNISH.
  28. Provide of sweetened shredded coconut.
  29. Provide of green tinted shredded sweetened coconut.
  30. Use of fresh lime slices.

Steps to make Coconut Cake Roll with Key Lime Cream Filling:

  1. Preheat oven to 350. Spray a 11 by 17 inch jelly fill pan with non stick spray. Line pan with parchment paper.
  2. In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt.
  3. In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract.
  4. Beat egg whites and cream of tarter until foamy add remaining 1/2 cup sugar slowly while beating and beat just until stiff peaks form.
  5. Fold egg whites into yolk mixture in 3 additions.
  6. Spread into prepared pan. Bake 15 to 20 minutes until golden and toothpick comes out just clean.
  7. Remove from oven, cool on rack for about 10 minutes. Run a knife around all edges and invert cake on a kitchen towel dusted with confectioners sugar. Carefully peel off parchment paper.
  8. Roll cake up with towel and cool completely on rack.
  10. Whip cream until soft peaks form, add key lime marmalade, confectioners sugar, vanilla extract and green food color drops if hog want a green tint.
  11. FILL CAKE, Unroll.cake, spread with key lime filling, sprinkle evenly with the 1 cup of coconut, roll back up and cover with plastic wrap and refrigerate while making frosting.
  12. MAKE COCONUT BUTTERCREAM FROSTING, in a large bowl beat butter until creamy add sugar,coconut milk, vanilla and coconut extract. Beat until light and fluffy..
  13. COLOR COCONUT, Add 1 tablespoon water in a small bowl add a drop or 2 of green food coloring. Add 1 cup sweetened coconut mix,to color all shreds, dry on a plate about 1 hour.
  15. Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices.

It's supremely moist with a soft fluffy crumb and intense coconut flavor. Complete with silky coconut cream cheese buttercream, she's absolutely perfect and juxtaposes bold flavor with a light crumb. Coconut cakes are filled with coconut cream filling & topped with key lime frosting! A light, creamy, sweet and perfectly tart Paleo Key Lime Pie with a Coconut Pecan Crust and coconut whipped cream. To make the filling: In a medium-sized bowl, beat the cream cheese until soft.

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