Photo: Coconut Roulade With Rum Buttercream Recipe
Ingredients
For the cake:
- Unsalted butter, for the pan
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated, plus 2 egg whites, all at room temperature
- 1/2 cup vegetable oil
- 1/2 cup coconut milk, at room temperature
- 1 1/2 teaspoons coconut extract
- Pinch of cream of tartar
- Confectioners' sugar, for dusting
- 1 tablespoon white rum
For the frosting:
- 6 large egg whites, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 3 sticks unsalted butter, at room temperature, cut into pieces
- 3 tablespoons white rum
- 4 cups sweetened shredded coconut
Directions
Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess.
Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.
Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest.
Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners' sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.
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. Remove the bowl from the pan; cool slightly.
Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don't worry if the mixture looks curdled at first; continue beating.) Beat in the rum.
Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.
Photograph by Johnny Miller
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By uncgirl1
on March 14, 2013
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Fabulous! I made this during Christmas and everyone raved about it...especially my daughter! It is now March, and it is her birthday, and she asked that I make her this cake! I did have a little trouble the first time when rolling the cake up...it did crack some, but covered it with icing! It is a little time consuming, but I guess my daughter is worth it!
By sfryar68
on February 05, 2013
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I made this for friends for christmas and they all loved it and their friends all wanted the recipe! Rave!!! Love my magazines and all the great things!
By bbunglejunnies_...
hedgesville, WV
on December 28, 2012
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What a hit at my house! I will make this again.I did omit the rum from the frosting as we do not drink but did add rum extract in place of it by 1 tablespoon. It did give it the punch it needed. I think that the next time I make this cake I will give it a lemon curd filling to add some extra punch to it. But it is something that will be in the making again. I will use the frosting for may of my other cakes it was a big hit and I had everyone telling me just what cake it would go well with. Thanks for this one.
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