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

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, coconut cake roll with key lime cream filling. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Coconut Cake Roll with Key Lime Cream Filling is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Coconut Cake Roll with Key Lime Cream Filling is something that I have loved my whole life.

I was originally planning to do angel food cupcakes filled with curd and topped with cream, then the cake roll idea came The key lime curd was adapted from my lime curd recipe, and makes enough for this cake plus some extra for whatever else you may want to use it with. Freshly squeezed lime juice can be used in place of the Key lime juice. Key Lime Coconut Cupcakes are full of fresh coconut & key lime flavor!

To get started with this particular recipe, we must prepare a few components. You can have coconut cake roll with key lime cream filling using 30 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Coconut Cake Roll with Key Lime Cream Filling:
  1. Take CAKE
  2. Prepare 1 cup all-purpose flour
  3. Take 1 1/2 cup granulated sugar, divided use
  4. Take 1 tsp baking powder
  5. Get 1 tsp baking soda
  6. Get 1/4 tsp salt
  7. Take 4 large egg yolks, at room temperature
  8. Get 6 large egg whites , at room temperature
  9. Take 1/2 cup canola oil
  10. Get 1/2 cup coconut milk
  11. Prepare 1 1/2 tsp coconut extract
  12. Make ready 1/4 tsp cream of tarter
  13. Take confectioners sugar, for dusting
  14. Make ready KEY LIME CREAM FILLING
  15. Prepare 1 cup cold heavy cream
  16. Get 1/3 cup cold key lime marmalade or jam
  17. Make ready 3 tbsp confectioners sugar
  18. Make ready 1 tsp vanilla extract
  19. Take drops of green food color
  20. Prepare 1 cup sweetened shredded coconut
  21. Take COCONUT BUTTERCREAM FROSTING
  22. Prepare 1 cup unsalted butter, at room temperature
  23. Take 4 cup confectioners sugar
  24. Take 1/4 cup coconut milk
  25. Make ready 1 tsp vanilla extract
  26. Take 1 tsp ckconut extract
  27. Make ready GARNISH
  28. Make ready 4 cup sweetened shredded coconut
  29. Prepare 1 cup green tinted shredded sweetened coconut
  30. Prepare fresh 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. A Key lime syrup brushed over this incredibly tender pound cake makes for a delectably moist loaf, while coconut adds subtle flavor and texture without This cake has amazing flavor - clear lime, not too sweet, just a hint of coconut. The lime & coconut cake layers baked up without issue, and I made my favourite Swiss Meringue Cake decorating issues aside, this Lime & Coconut cake was totally worth the effort because it is SO good.

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

Key lime and Meyer lemon are also great options! If you don't love the texture of shredded. This coconut key lime pie is a low-carb, fat burning Key Lime Pie Instructions. I'm assuming you put it in the filling after it is taken off the stove and at the same time when. 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.

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