Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote

Name: Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons five-spice powder; 2 Tbsps brown sugar; 118 milliliters sifted cake flour; 1 teaspoons coconut extract; 1 teaspoons cream of tartar; 2 Tbsps dark rum; 6 larges egg whites; 177 milliliters granulated sugar, divided; 237 milliliters (1/2-inch) cubed peeled kiwifruit; 1 teaspoon fresh lemon juice; 1 pint mandarin orange with passionfruit sorbet (such as Edys Whole Fruit Sorbet), softened; 237 milliliters (1/2-inch) cubed peeled ripe mango; 237 milliliters (1/2-inch) cubed fresh pineapple; 2 Tbsps powdered sugar; 1 Dash salt; 59 milliliters flaked sweetened coconut, toasted; 79 milliliters flaked sweetened coconut; 1 teaspoon vanilla extract

Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote might be just the dessert you are searching for. One serving contains 240 calories, 5g of protein, and 2g of fat. This dairy free recipe serves 8. Head to the store and pick up coconut, coconut extract, mango, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 32

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Oven

To prepare cake, line the bottom of a 15 x 10-inch jelly roll pan with wax paper.

Ingredients you will need

Jelly

Roll

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Wax Paper

Frying Pan

Lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, 6 tablespoons granulated sugar, and five-spice powder, stirring with a whisk.

Ingredients you will need

Granulated Sugar

All Purpose Flour

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Whisk

Place egg whites in a large bowl; beat with a mixer at high speed until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Add cream of tartar and salt, and beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice and extracts.

Ingredients you will need

Granulated Sugar

Juice

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

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Egg Whites

All Purpose Flour

Spread batter into prepared pan.

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Spread

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Frying Pan

Sprinkle with 1/3 cup coconut.

Ingredients you will need

Coconut

Bake at 325 for 20 minutes or until cake springs back when lightly touched.

Equipment you will use

Oven

Place a clean dish towel over a large wire rack; dust with powdered sugar. Loosen cake from sides of pan; turn out onto towel. Carefully peel off wax paper; cool for 3 minutes. Starting at narrow end, roll up cake and towel together.

Ingredients you will need

Powdered Sugar

Roll

Equipment you will use

Kitchen Towels

Wax Paper

Wire Rack

Frying Pan

Place, seam side down, on wire rack; cool cake completely. Unroll cake, and remove towel.

Equipment you will use

Wire Rack

Spread sorbet over cake, leaving a 1/2-inch border around outside edges. Reroll cake. Wrap cake in plastic wrap; freeze 1 hour or until firm.

Ingredients you will need

Sorbet

Spread

Wrap

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Plastic Wrap

To prepare compote, combine mango, pineapple, kiwi, brown sugar, and rum, and let stand 20 minutes.

Ingredients you will need

Brown Sugar

Pineapple

Compote

Mango

Kiwi

Rum

Cut cake into 16 slices, and place 2 slices on each of 8 plates. Spoon about 1/4 cup compote over each serving, and sprinkle each serving with 1 1/2 teaspoons toasted coconut.

Ingredients you will need

Coconut

Compote