If you can't find desiccated coconut, process shredded coconut in a food processor until finely ground.
Vegetable cooking spray
3 large eggs
3 large egg yolks
3/4 cup granulated sugar
1/2 cup coconut milk
3 tablespoons butter, melted
1 teaspoon almond extract
3/4 cup cake flour
1/2 cup powdered sugar
2 cups heavy cream
1/2 cup coconut milk
1/2 cup powdered sugar
1/4 teaspoon table salt
1/2 cup desiccated coconut
Toasted coconut flakes and toasted sliced almonds
How to Make It
Prepare Cake: Preheat oven to ° Lightly grease an 18- x 13-inch jelly-roll pan with cooking spray, and line with parchment. Spray parchment, and dust with cake flour, tapping out excess.
Beat eggs, egg yolks, and 3/4 cup granulated sugar at high speed with an electric mixer 5 minutes or until thick and pale.
Stir together coconut milk and next 2 ingredients in a small bowl. Gently fold coconut milk mixture into egg mixture. Sift 3/4 cup cake flour into mixture, 1/4 cup at a time, folding until blended after each addition. Spread batter in prepared pan.
Bake at 400° for 10 to 12 minutes or until puffed. Cool 10 minutes. Sprinkle 1/2 cup powdered sugar over top of cake. Invert cake onto a parchment paper-lined surface. Peel top layer of parchment from cake. Starting at 1 short side, roll cake and bottom parchment together. Cool completely.
Prepare Frosting: Beat cream and coconut milk at medium speed until blended. Gradually add 1/2 cup powdered sugar and salt, whisking until stiff peaks form. Chill 1 1/2 cups frosting.
Assemble: Unroll cake onto a flat surface. Spread with remaining frosting, leaving a 1-inch border on all sides. Sprinkle 1/2 cup coconut over frosting. Lift and tilt parchment, and roll up cake in jelly-roll fashion, starting at 1 short side and using parchment paper as a guide. Place cake, wrapped in parchment, on a baking sheet. Freeze 30 minutes to 24 hours. Let stand at room temperature 1 hour before serving. Top with chilled frosting and toasted coconut and almonds. Serve immediately.
I believe the confusion may be the "coconut milk" - I was unsure whether to use the boxed milk or the can milk that I've used for Thai cooking. I went with the can - regular, not unsweetened - and was very pleased with the results. I would suggest revising how the cake is removed from the pan and rolled - put the parchment paper on the counter (a dish towel works, too - then add the powdered sugar and turn the cake out - don't try to flip a cake with powdered sugar on it. I give the cake 5 stars - but the directions get 1.
I made this twice this AM., both with results that were unsatisfactory. It certainly looked beautiful in the picture. The flavor is good but it looks awful. I think the pan size is way too big; a standard jellyroll pan is 10 x 15. This is by far the worst recipe I have made from Southern Living. It is not up to their standards.
I am so glad to hear that others had the same experience I had. I wouldn't considered myself an experienced baker but I have made a roulade before. Mine didn't rise either - it was very thin. I remeasured my pan- correct size as specified in the recipe. I thought did I not beat the eggs enough this is where I don't have enough experience- I used my kitchen aid stand mixer and beat approximately 4 minutes - egg mixture was thick and pale. I did use King Arthur's unbleached cake flour - don't know if this effected the outcome. I used canned coconut mix. I made it for Easter lunch for my family so I was very disappointed. I would love to hear from Southern Living about this as I have subscribed to the magazine for over thirty years.
This recipe is ALL WRONG. There is no leavening agent, the batter is way too thin and it DOES NOT rise. do not make until Souther Living adjusts the ingredients. I am an experienced baker and have made many roulades. This is a total waste of time and ingredients.
I was expecting more of a cake; this was very rubbery. With 6 eggs and only 3/4 cup of flour, the batter was very runny. I cooked for 10 minutes and was afraid to leave in longer since the edges were starting to crisp on one side. Maybe my cake flour is old but it didn't really puff up.
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