FOR THE CAKE
3/4 cup granulated sugar
2 teaspoons brewed coffee (or water)
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling
FOR THE FILLING & TOPPING:
2 cups sweetened shredded coconut
1 3/4 cups heavy whipping cream, divided
4 tablespoons powdered sugar
1 1/2 teaspoons coconut extract
1 teaspoon vanilla extract
3/4 cup Nutella, optional
1 cup semi-sweet chocolate chips
- Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
- Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Make sure it’s even. Tap the pan on the counter a few times to release air bubbles. Bake for 10-12 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
- Toast the coconut by adding it to a medium skillet and cooking over low heat, stirring constantly, until it turns golden. Immediately remove to a plate to cool.
- Make the Filling: beat 1 cup of heavy whipping cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add both extracts. Beat until whipped cream forms. Stir in 1 cup of toasted coconut.
- Assemble Cake: once the cake has cooled, unroll it carefully. If you wish, spread nutella evenly over the cake. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
- Make the topping: place chocolate chips in a bowl. Heat 3/4 cup heavy whipping cream in a small saucepan over low heat for a few minutes or in the microwave for 60-90 seconds until it just simmers. Pour over the chocolate chips and let sit for one minute, then whisk until the chocolate is melted and smooth. Chill for about 10 minutes.
- Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining toasted coconut. Chill until set.
- Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
Note of Recipe:
- If your cake cracks, don’t worry. Just be careful when you roll. Whipped cream and the Nutella can act as glue. Plus, you’re coating this with ganache. No one will see! See this post for a cake roll tutorial.
Original recipe and visit: Chocolate Coconut Cake Roll @ crazyforcrust.com