Best 4 Fruity Coconut Cake Roll Recipes

COCONUT-RED CURRANT CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch rimmed baking sheet or jelly roll pan with coconut oil; line the bottom with parchment paper. Brush the parchment with more oil and dust with flour, tapping out the excess.
• Sift the flour, baking powder and salt into a large bowl; set aside. Place the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes, then drain. Crack the eggs into a separate large bowl and add the granulated sugar. Beat with a mixer on medium-low speed, 30 seconds, then increase the speed to medium high and beat until thick, pale and fluffy, 8 to 10 minutes. (Don't underbeat; the beaten eggs are essential to help the cake rise.) Pour the egg mixture over the flour mixture and gently fold together with a rubber spatula until combined. Add the melted coconut oil and coconut extract and stir to just combine. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, about 18 minutes. Let cool 5 minutes.
• Generously sift confectioners' sugar over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the frosting: Spread the coconut on a baking sheet and bake at 350 degrees F, stirring once, until lightly browned and toasted, 5 to 7 minutes. Let cool. Whisk the egg whites, granulated sugar, lemon juice and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove the bowl from the heat and beat the egg white mixture with a mixer on medium-high speed until thick, glossy and cooled, about 6 minutes. Beat in the vanilla and coconut extracts.
• Gently unroll the cake. Spread the jelly over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the frosting on the top and sides of the cake. Sprinkle with the toasted coconut.

CREAMY COCONUT CAKE ROLL

Steps:

• Heat oven to 350ºF.
• Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
• Bake on lowest oven rack 25 to 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan. Carefully peel off paper on top of cake. Starting at one short side, roll up cake and paper together. Cool completely on wire rack.
• Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in COOL WHIP.
• Unroll cake; remove paper. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake. Reroll cake; place, seam side down, on serving plate. Pipe reserved cream cheese mixture onto top of cake. Sprinkle with coconut.

DEE DEE'S NO-BAKE ICEBOX FRUITCAKE AND NUT ROLL

Steps:

• 1. Combine cracker crumbs, cherries, nuts, coconut, raisins, and craisins; set aside. NOTE: This is my suggestion for the meat of this nut roll. You can change out fruits and nuts of your choice. I would NOT suggest peanuts. You may like candied fruit and dates in place of cherries, raisin and craisins that I added. Craisins were a complete and wonderful accident. I had every intention of using only raisins. I only had 1/2 lb of raisins in the house and a pound and 1/2 of craisins. The craisins were a wonderful addition to what I was attempting!
• 2. Meanwhile, in a 2-quart sauce pan, stirring constantly, heat milk and marshmallows together until marshmallows are melted; remove from heat and add bourbon. NOTE: I used a double boiler.
• 3. Pour milk mixture over dry mixture. Mix well with hands. NOTE: If mixture is too loose, add more cracker crumbs. If too dry, add more liquid; milk or juice. I would not add more bourbon.
• 4. Divide the mixture into 8 to 10 balls. Somewhat shape into logs. Wrap in plastic wrap and using hands continue to shape into tight logs. The size roll should be the size you would like to slice and serve as a cookie.
• 5. Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
• 6. NOTE: If you perfer loaf pans over a roll, spray 8 to 10 mini loaf pans with PAM and pack mixture in pans. NOTE: You can also roll these rolls in coconut flakes, powdered sugar or chopped nuts for a final touch. ENJOY!!

COCONUT FRUITCAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.