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Ingredients
- Makes about 10 servings
- To cut the prettiest slices, use a serrated knife.
- 4 Large eggs, separated
- 1 tablespoon water
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/3 cup finely chopped toasted pecans
- 1/2 cup confectioners' sugar
- 3 tablespoons cream of coconut*
- Fluffy Coconut Frosting
- 1 cup plus 3 tablespoons sugar, divided
- 1/3 cup water
- 1 tablespoon light corn syrup
- 1/8 teaspoon kosher salt
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Details
Adapted from tasteofthesouth.com
Preparation
Step 1
1. Preheat oven to 350°. Spray a 15x10-inch jelly-roll pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
2. In a large bowl, beat egg yolks and 1 tablespoon water with a mixer at high speed for 2 minutes. Gradually add granulated sugar, beating until mixture is thick and pale, 2 to 3 minutes. Beat in vanilla and coconut extract. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to yolk mixture, beating until combined. Stir in pecans.
3. In a large bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Spread batter onto prepared pan.
4. Bake cake is until lightly browned and springs back when lightly touched in center, about 8 minutes.
5. Sift confectioners' sugar into a 15x10-inch rectangle on a clean dish towel. Immediately loosen cake from sides of pan, and turn out onto
prepared towel. Gently peel off parchment paper. Starting at one long side, roll up cake and towel together, and place seam side down on a wire rack. Let cool completely. 6. Unroll cake, and brush with cream of coconut. Spread with 3 cups Fluffy Coconut Frosting. Gently re-roll cake without towel, and place seam side down on a serving platter. Cut 1/2 .rich from each end of roll. Spread remaining frosting over cake. Sprinkle with coconut and toasted coconut. Refrigerate for 1 hour before serving. using a serrated knife, cut into slices.
Fluffy Coconut Frosting:
1.In a small heavy saucepan, combine 1 cup sugar, 1/3 cup water, corn syrup, and salt, swirling to coat. Bring
to a boil over medium-high heat. Cook, without stirring, until a candy thermometer registers 238°, about5 minutes. Remove from heat.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining 3 tablespoons sugar, beating just until soft peaks form.
3. With mixer on medium speed, gradually pour hot sugar syrup into egg whites. Increase mixer speed to high; just until stiff, glossy peaks form.beat in vanilla and coconut extract.
(do not over beat.) Use immediately.
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