Chocolate Cake Roll With Coconut Cream Filling. Cool, then spread over jelly cake roll. The chocolate cake is filled with a fresh coconut flavored whipped cream. This Chocolate Coconut Cake Roll can be frozen even though it has whipped cream filling.
The filling didn't taste as coconutty as I expected and was still very runny after refrigerating it for a couple hours.
CHOCO-COCONUT CAKE ROLL A chocolate cake roll that's filled with coconut whipped cream and cherries, then topped with confectioners' sugar and toasted.
This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine.
You can have Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you achieve it.
Ingredients of Chocolate Cake Roll With Coconut Cream Filling
- You need of For Chocolate Cake Roll.
- Prepare 3 of large eggs.
- Prepare 3/4 cup of granulated sugar.
- Prepare 2 teaspoons of cold brewed coffee.
- You need 1 teaspoon of vanilla extract.
- You need 1/4 cup of unsweetened cocoa powder.
- You need 1/4 teaspoon of salt.
- It's 1 teaspoon of bakingbpowder.
- It's 3/4 cup of all purpose flour.
- Prepare of confectioner's for dusting.
- Prepare of For the Filling.
- It's 1 cup of sweetened shredded coconut.
- You need 1 cup of heavy whilping cream.
- Prepare 1 teaspoon of vanilla extract.
- Prepare 1/2 teaspoon of coconut extract.
- You need 1/4 cup of confectioner's sugar.
- Prepare of For Chocolate Ganache Glaze Topping.
- Prepare 3/4 cup of heavy whipping cream.
- You need 1 cup of semi sweet chocolate chips.
- It's 1 teaspoon of vanilla extract.
- Prepare of For Garnish.
- You need 1 cup of lightly toasted coconut.
- It's of Lindor coconut filled chocolate eggs.
Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape. Great recipe for Chocolate Cake Roll With Coconut Cream Filling. Ok, let's see it some You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Creamed butter wasn't ideal because when mixed with cocoa powder, the cake tasted awfully dry and bland. This three layer chocolate cake has a whipped cream filling and chocolate icing.
Chocolate Cake Roll With Coconut Cream Filling step by step
- Preheat the oven to 350. Line a 15 by 10 je)y roll pan with parcment paper, spray with bakers spray.
- In a bowl whisk flout,baking powder, cocoa and salt.
- In another large bowl beat eggs until frothy and increased in size about 3 minutes.
- Beat in sugar, coffee and vanills.
- Stir in flour mixture.
- Pour intprepared pan and spread it with an offset spatula to all corners, bake 10 to 14 minutes until it springs back slightly when touxhed.
- While cake is baking dust a clean n kitchen towel with confectioner's sugar.
- As soon as the cake is done run a thin knife around all edges to loosten any stuck cake and invert it on the prepared towel.
- Remove parchment paper carefully.
- Roll cake into towel and cool completely on rack.
- Make Filling.
- Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape.
- Fold in coconut.
- Fill cake.
- Unroll cake and spread with filling.
- Roll cake up enclosing filling and refrigerate while making glaze.
- Make Glaze.
- Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature.
- Put cake on a rack with parchment oaper under the rack to catch excess glaze and pour daze over cake smoothing with an offset spatula.
- Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator.
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Perfect dessert for any special occasion. What better way to show your love than with chocolate cake? This one has three layers of moist cake with a deep chocolate flavor, whipped cream between. Add the sour cream and vanilla, beating until combined. In a medium bowl, combine the flour, cocoa, baking soda and salt.