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Before you jump to Coconut Cake Roll with Key Lime Cream Filling recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

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We hope you got insight from reading it, now let’s go back to coconut cake roll with key lime cream filling recipe. You can cook coconut cake roll with key lime cream filling using 30 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Coconut Cake Roll with Key Lime Cream Filling:

1. Get CAKE
2. Provide all-purpose flour
3. Prepare granulated sugar, divided use
4. Prepare baking powder
5. Get baking soda
6. Prepare salt
7. Prepare large egg yolks, at room temperature
8. You need large egg whites , at room temperature
9. Get canola oil
10. Use coconut milk
11. Provide coconut extract
12. Get cream of tarter
13. Use confectioners sugar, for dusting
14. Prepare KEY LIME CREAM FILLING
15. Prepare cold heavy cream
16. Provide cold key lime marmalade or jam
17. Provide confectioners sugar
18. Prepare vanilla extract
19. Get drops of green food color
20. Use sweetened shredded coconut
21. Prepare COCONUT BUTTERCREAM FROSTING
22. Get unsalted butter, at room temperature
23. You need confectioners sugar
24. Take coconut milk
25. Provide vanilla extract
26. Prepare ckconut extract
27. Prepare GARNISH
28. Get sweetened shredded coconut
29. Prepare green tinted shredded sweetened coconut
30. Use fresh lime slices

Instructions to make Coconut Cake Roll with Key Lime Cream Filling:

1. Preheat oven to 350. Spray a 11 by 17 inch jelly fill pan with non stick spray. Line pan with parchment paper
2. In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt
3. In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract
4. Beat egg whites and cream of tarter until foamy add remaining 1/2 cup sugar slowly while beating and beat just until stiff peaks form
5. Fold egg whites into yolk mixture in 3 additions
6. Spread into prepared pan. Bake 15 to 20 minutes until golden and toothpick comes out just clean
7. Remove from oven, cool on rack for about 10 minutes. Run a knife around all edges and invert cake on a kitchen towel dusted with confectioners sugar. Carefully peel off parchment paper
8. Roll cake up with towel and cool completely on rack
9. MAKE KEY LIME FILLING
10. Whip cream until soft peaks form, add key lime marmalade, confectioners sugar, vanilla extract and green food color drops if hog want a green tint
11. FILL CAKE, Unroll.cake, spread with key lime filling, sprinkle evenly with the 1 cup of coconut, roll back up and cover with plastic wrap and refrigerate while making frosting
12. MAKE COCONUT BUTTERCREAM FROSTING, in a large bowl beat butter until creamy add sugar,coconut milk, vanilla and coconut extract. Beat until light and fluffy.
13. COLOR COCONUT, Add 1 tablespoon water in a small bowl add a drop or 2 of green food coloring. Add 1 cup sweetened coconut mix,to color all shreds, dry on a plate about 1 hour
14. ASSEMBLE CAKE
15. Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices

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