Coconut Roulade With Rum Buttercream

Name: Coconut Roulade With Rum Buttercream
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: German, European
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 2 teaspoons coconut extract; 118 milliliters coconut milk, at room temperature; 1 pinch Pinch of cream of tartar; 6 larges egg whites, at room temperature; 4 larges eggs, separated, plus 2 egg whites, all at room temperature; 237 milliliters all-purpose flour, plus more for dusting; 237 milliliters granulated sugar; 355 milliliters granulated sugar; 1 Tbsp white rum; 3 Tbsps white rum; 0 teaspoons salt; 946 milliliters sweetened shredded coconut; 3 sticks unsalted butter, at room temperature, cut into pieces; 10 servings Unsalted butter, for the pan; 118 milliliters vegetable oil

The recipe Coconut Roulade With Rum Buttercream could satisfy your European craving in around 1 hour and 25 minutes. One portion of this dish contains about 7g of protein, 60g of fat, and a total of 864 calories. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, baking soda, rum, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Granulated Sugar

Coconut Extract

Baking Soda

Vegetable Oil

Coconut Milk

Egg Yolk

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk in the flour mixture in 2 batches.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

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.

Ingredients you will need

Granulated Sugar

Cream Of Tartar

Egg Whites

Egg Yolk

Equipment you will use

Spatula

Blender

Bowl

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.

Ingredients you will need

Powdered Sugar

Spread

Equipment you will use

Baking Paper

Baking Sheet

Oven

Knife

Brush the cake with the rum.

Ingredients you will need

Rum

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.

Ingredients you will need

Sugar

Egg Whites

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove the bowl from the pan; cool slightly.

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Egg Whites

Butter

Rum

Equipment you will use

Blender

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.

Ingredients you will need

Frosting

Coconut

Spread

Roll

Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.

Ingredients you will need

Frosting

Coconut

Roll

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 2teaspoons

coconut extract 118milliliters

coconut milk, at room temperature 1pinch

Pinch of cream of tartar 6larges

egg whites, at room temperature 4larges

eggs, separated, plus 2 egg whites, all at room temperature 237milliliters

all-purpose flour, plus more for dusting 237milliliters

granulated sugar 355milliliters

granulated sugar 1Tbsp

white rum 3Tbsps

white rum 0teaspoons

salt 946milliliters

sweetened shredded coconut 3sticks

unsalted butter, at room temperature, cut into pieces 10servings

Unsalted butter, for the pan 118milliliters

vegetable oil

Recommended wine: Dornfelder, Riesling

German on the menu? Try pairing with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Rheinhessen Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 15 dollars.

Heinz Eifel Shine Rheinhessen Dornfelder Sweet Red

The reflection of the sun’s rays off the Rhein river help to ripen these hearty red grapes, thus producing a full bodied wine with flavors of dark red fruits with a well balanced sweetness.Enjoy slightly chilled on its own or with cheeses, salads pasta and fish.