| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 1 hr 5 min |
| Cook: | 20 min |
| Yield: | 10 servings |
Ingredients
- Unsalted butter, for the pan
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated, plus 2 egg whites, all at room temperature
- 1/2 cup vegetable oil
- 1/2 cup coconut milk, at room temperature
- 1 1/2 teaspoons coconut extract
- Pinch of cream of tartar
- Confectioners’ sugar, for dusting
- 1 tablespoon white rum
- 6 large egg whites, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 3 sticks unsalted butter, at room temperature, cut into pieces
- 3 tablespoons white rum
- 4 cups sweetened shredded coconut
Instructions
- Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess.
- Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.
- Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest.
- Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners’ sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.
- Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly.
- Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don’t worry if the mixture looks curdled at first; continue beating.) Beat in the rum.
- Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 885 |
| Total Fat | 59 g |
| Saturated Fat | 34 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 2 g |
| Sugar | 71 g |
| Protein | 8 g |
| Cholesterol | 153 mg |
| Sodium | 363 mg |
Reviews
This cake was amazing! Yes it took some time, but I like to cook, so it was fine! For those that had trouble with frosting, just keep beating! It all comes together and is light and delicious!!! Used coconut rum instead of white rum but doubt that would make much difference.
Fabulous! I made this during Christmas and everyone raved about it…especially my daughter! It is now March, and it is her birthday, and she asked that I make her this cake! I did have a little trouble the first time when rolling the cake up…it did crack some, but covered it with icing! It is a little time consuming, but I guess my daughter is worth it!
I made this for friends for christmas and they all loved it and their friends all wanted the recipe! Rave!!! Love my magazines and all the great things!
What a hit at my house! I will make this again.I did omit the rum from the frosting as we do not drink but did add rum extract in place of it by 1 tablespoon. It did give it the punch it needed. I think that the next time I make this cake I will give it a lemon curd filling to add some extra punch to it. But it is something that will be in the making again. I will use the frosting for may of my other cakes it was a big hit and I had everyone telling me just what cake it would go well with. Thanks for this one.
This recipe is great – with modifications. Cake – decrease sugar to 1 cup. Frosting – decrease egg whites to 4 instead of 6, butter to 2 sticks instead of 3, sugar to 3/4 cup instead of 1 cup – this makes plenty of frosting for the cake. Also, I used a linen towel sprinkled with powdered sugar to roll up the cake after I took it out of the oven until it cooled off. I will definitely be making this cake again – although not for a while, it’s so good it disappears in no time!
Pros: It is a light cake that is will go well after a big meal (I made this cake for christmas dinner
Cons: It takes a REALLY long time to make the cake without the “wow” factor that you expect after all the time and effort put into the cake. I had no problem making the cake part or the frosting part, however my roll did not roll so I had to scrap what I could together into a 13×9 sort of shape and hope for the best.
Would I make this again? No. Its not worth the time and trouble for a so-so result, even if I could have gotten an actual roll.
This frosting never came together. Every buttercream frosting recipe calls for powdered sugar. What a waste of time and money on this frosting. Extremely disappointed as I’m making this for Christmas eve and need to scrap the frosting and go with another option.
It took a lot longer to make this recipe than expected… almost 2 1/2 hours. However, I have never made a cake from scratch before, so there’s definitely a learning curve for newbies. That being said, it was delicious, the frosting was perfect in consistency and the cake was moist and not at all dry. It wasn’t too strong of a coconut flavor either, and the rum was the perfect accent. The frosting curdled when I added the rum, but it flattened out fine when it went on the cake. I would recommend baking this with more than just yourself, as I was thankful my mom was with me to help! Overall I learned a lot about baking and the cake was definitely worth the hard work!
I made this cake. It was pretty time consuming. After I thought about all the butter that went into the frosting. I ended up throwing the cake away. Afraid I was going to give someone a heart attach with it. All I could taste was the butter. I do cook with butter. But 3 sticks of butter is way to much to be eating.
This was a very good recipe, and fairly easy to do. You do need to devote a good 1 1/2 hrs, as it would be difficult to make the cake or the frosting/filling ahead of time. The cake was moist and light, and the buttercream AMAZING! The rum more or less enhanced the flavors; I really didn’t taste it, which is good for those who don’t like rum (personally, I do, so I may add a bit more the next time. Don’t get nervous when the rum sort of deflates the buttercream as it will whip into a smooth & creamy frosting – just enough to fill and frost the cake. Looking forward to trying some of the other cakes in this issue!