Coconut Cake Roll with Key Lime Cream Filling. 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. Key Lime Coconut Cupcakes are full of fresh coconut & key lime flavor! Coconut cakes are filled with coconut cream filling & topped with key lime frosting!
Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. 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. Key lime and Meyer lemon are also great options! You can have Coconut Cake Roll with Key Lime Cream Filling using 30 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Coconut Cake Roll with Key Lime Cream Filling
- Prepare of CAKE.
- It’s 1 cup of all-purpose flour.
- It’s 1 1/2 cup of granulated sugar, divided use.
- It’s 1 tsp of baking powder.
- It’s 1 tsp of baking soda.
- Prepare 1/4 tsp of salt.
- It’s 4 of large egg yolks, at room temperature.
- You need 6 of large egg whites , at room temperature.
- You need 1/2 cup of canola oil.
- Prepare 1/2 cup of coconut milk.
- You need 1 1/2 tsp of coconut extract.
- You need 1/4 tsp of cream of tarter.
- You need of confectioners sugar, for dusting.
- It’s of KEY LIME CREAM FILLING.
- Prepare 1 cup of cold heavy cream.
- Prepare 1/3 cup of cold key lime marmalade or jam.
- You need 3 tbsp of confectioners sugar.
- You need 1 tsp of vanilla extract.
- Prepare of drops of green food color.
- Prepare 1 cup of sweetened shredded coconut.
- You need of COCONUT BUTTERCREAM FROSTING.
- Prepare 1 cup of unsalted butter, at room temperature.
- It’s 4 cup of confectioners sugar.
- It’s 1/4 cup of coconut milk.
- You need 1 tsp of vanilla extract.
- Prepare 1 tsp of ckconut extract.
- Prepare of GARNISH.
- Prepare 4 cup of sweetened shredded coconut.
- You need 1 cup of green tinted shredded sweetened coconut.
- Prepare of fresh lime slices.
If you don't love the texture of shredded. Coconut cake is filled with coconut filling and topped with key lime buttercream to create a cupcake that is great for birthdays, summer picnics and more. I love to top the cupcakes with toasted coconut and slices of key limes. I shared these cupcakes with friends who said that they were the best.
Coconut Cake Roll with Key Lime Cream Filling step by step
- Preheat oven to 350. Spray a 11 by 17 inch jelly fill pan with non stick spray. Line pan with parchment paper.
- In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt.
- In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract.
- 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.
- Fold egg whites into yolk mixture in 3 additions.
- Spread into prepared pan. Bake 15 to 20 minutes until golden and toothpick comes out just clean.
- 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.
- Roll cake up with towel and cool completely on rack.
- MAKE KEY LIME FILLING.
- 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.
- 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.
- 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..
- 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.
- ASSEMBLE CAKE.
- Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices.
This Key Lime Coconut Cake is derived from the same basic recipe, with a few fun twists. I know I've told you that this Key Lime Coconut Cake has a super tender crumb but, if you're like me, you In later years, the "correct" method changed to scooping up the flour with a separate scoop, filling the. 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. I made it as a trial before berry season starts – once. This stunning cake is made of tender coconut cake layers, lime curd filling, and a coconut-lime buttercream.
