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Coconut Cake Roll with Key Lime Cream Filling
Coconut Cake Roll with Key Lime Cream Filling

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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 it.

The ingredients needed to make Coconut Cake Roll with Key Lime Cream Filling:
  1. Use CAKE
  2. Take 1 cup all-purpose flour
  3. Prepare 1 1/2 cup granulated sugar, divided use
  4. Prepare 1 tsp baking powder
  5. Use 1 tsp baking soda
  6. Provide 1/4 tsp salt
  7. Provide 4 large egg yolks, at room temperature
  8. Get 6 large egg whites , at room temperature
  9. Prepare 1/2 cup canola oil
  10. You need 1/2 cup coconut milk
  11. Prepare 1 1/2 tsp coconut extract
  12. Use 1/4 tsp cream of tarter
  13. Take confectioners sugar, for dusting
  14. Take KEY LIME CREAM FILLING
  15. Provide 1 cup cold heavy cream
  16. Take 1/3 cup cold key lime marmalade or jam
  17. Use 3 tbsp confectioners sugar
  18. Get 1 tsp vanilla extract
  19. Take drops of green food color
  20. Take 1 cup sweetened shredded coconut
  21. Provide COCONUT BUTTERCREAM FROSTING
  22. Use 1 cup unsalted butter, at room temperature
  23. You need 4 cup confectioners sugar
  24. Provide 1/4 cup coconut milk
  25. Prepare 1 tsp vanilla extract
  26. Use 1 tsp ckconut extract
  27. Take GARNISH
  28. Use 4 cup sweetened shredded coconut
  29. Take 1 cup green tinted shredded sweetened coconut
  30. Use 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
  9. MAKE KEY LIME FILLING
  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
  14. ASSEMBLE CAKE
  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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