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Roll: Choco Coconut Cake Roll

Source of Recipe

taste of home, Loraine Meyer


List of Ingredients

CAKE:
4 eggs,, separate
1/2 cup + 1/3 c. sugar, divided
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water

CHERRY COCONUT FILLLING:
8 ounces softened cream cheese
3 tablespoons powdered sugar
2 drops red food coloring
1/3 cup chopped maraschino cherries
1/2 cup flaked coconut

GLAZE:
1/3 cup softened butter
1/3 cup powdered sugar
1 ounce melted unsweetened baking chocolate
1 1/2 tablespoons vanilla
1 tablespoon milk



Recipe

Preheat oven to 375ºF. Line a 15x10x1-inch jelly-roll pan with foil; generously grease foil. Using a large mixing bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and beat until stiff peaks form; set aside. In a small mixing bowl, beat egg yolks and vanilla until thick and lemon colored. Gradually add remaining sugar; beat 2 minutes.

In another bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add alternately with water to egg yolk mixture, beating on low speed until batter is smooth. Fold chocolate mixture into egg whites until well blended. Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' suar; gently peel off the foil. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely.

For the filling: In a small bowl, beat cream cheese until fluffy. Add confectioners' sugar and food coloring if desired; beat until smooth. Fold in cherries and coconut. Unroll cake and spread filling evenly over cake to withing 1/2 inch of the edge. Roll up again. Cover and refrigerate. For the glaze: In a small bowl, combine butter, confectioners' sugar, chocolate, vanilla and enough milk to achieve desired consistency. Top cake roll with glaze. 8-10 servings