Chocolate Cake Roll With Coconut Cream Filling. Cool, then spread over jelly cake roll. CHOCO-COCONUT CAKE ROLL A chocolate cake roll that's filled with coconut whipped cream and cherries, then topped with confectioners' sugar and toasted. Chocolate Coconut Cake Roll is chocolate cake filled with coconut whipped cream and topped with ganache and toasted coconut; the perfect cake roll recipe!

The filling didn't taste as coconutty as I expected and was still very runny after refrigerating it for a couple hours. You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love. The cake roll cracked but we just fixed it up with some ganache glaze. You can have Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you cook that.

Ingredients of Chocolate Cake Roll With Coconut Cream Filling

You need of For Chocolate Cake Roll.
It's 3 of large eggs.
Prepare 3/4 cup of granulated sugar.
You need 2 teaspoons of cold brewed coffee.
Prepare 1 teaspoon of vanilla extract.
You need 1/4 cup of unsweetened cocoa powder.
It's 1/4 teaspoon of salt.
Prepare 1 teaspoon of bakingbpowder.
Prepare 3/4 cup of all purpose flour.
Prepare of confectioner's for dusting.
You need of For the Filling.
It's 1 cup of sweetened shredded coconut.
It's 1 cup of heavy whilping cream.
You need 1 teaspoon of vanilla extract.
You need 1/2 teaspoon of coconut extract.
Prepare 1/4 cup of confectioner's sugar.
Prepare of For Chocolate Ganache Glaze Topping.
Prepare 3/4 cup of heavy whipping cream.
It's 1 cup of semi sweet chocolate chips.
Prepare 1 teaspoon of vanilla extract.
Prepare of For Garnish.
You need 1 cup of lightly toasted coconut.
Prepare of Lindor coconut filled chocolate eggs.

We replaced the filling with ice cream and it turned out amazing! The combination of chocolate and cocoa flavor is perfectly balanced, and the coconut milk in the cake gives it a moist, fudgy texture. Recipe for Coconut Almond Swiss Roll Cake. Soft and fluffy sponge cake roll with chocolate spread, light cream with toasted almonds and coconut flakes.

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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This Peanut Butter Cup Cake Roll is like a Reese's in cake roll form! Chocolate cake filled with peanut butter cup filling - it's such an easy. So when I thought about making aGiant Coconut Donut Cake, I just knew it needed a rich creamy filling. Donut let me discourage you from incorporating this filling into other recipes - this Coconut Cream Filling is a great baking go-to. Brush the cut side of the reserved cake layer with the remaining syrup.