How To make Choco Coconut Cake Roll Part 1
4 Eggs; separated
1/2 c Plus 1/3 cup granulated suga
-r ; divided 1 ts Vanilla extract
1/2 c All-purpose flour
1/3 c Hershey's cocoa
1/2 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Water
Powdered sugar Cherry-coconut filling: 1 c Cold whipping cream
3 tb Powdered sugar
3 dr Red food color (optional)
1/2 c Mounds sweetened coconut
-flakes 1/3 c Chopped maraschino cherries
; well drained Recipe by: www.hersheys.com 1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch
jelly-roll pan with foil; generously grease foil. 2. In large bowl, beat egg whites until soft peaks form;
gradually add 1/2 cup granulated sugar, beating until stiff peaks form. In small mixer bowl, on medium speed of electric mixer, beat egg yolks and vanilla 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes. 3. Stir together flour, cocoa, baking powder, baking soda
and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. 4. Spread batter evenly in prepared pan. Bake 12 to 15
minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely. 5. Prepare CHERRY-COCONUT FILLING. Carefully unroll cake;
remove towel. Spread cake with filling; reroll cake. Refrigerate several hours. Sprinkle powdered sugar over top just before serving. Cover; refrigerate leftover cake roll. 8 to 10 servings. SEE PART 2
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How To make Choco Coconut Cake Roll Part 1's Videos
COCONUT CAKE ROLL
You can find the complete Coconut Cake Roll recipe here:
Lamington Cake - Chocolate Coconut Cake with Strawberry and Mascarpone filling
Lamington Cake - vanilla sponge cake coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth. Hope you will try it out and enjoy as much as we did.
#lamingtoncake #spongecake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Vanilla Sponge Cake
3 eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
3/4 cup (95g) all-purpose flour
1 1/2 tbsp (20g) butter, melted
Sugar Syrup
1/4 cup (50g) sugar
3 tbsp (50ml) water
Strawberry Filling
9 oz (250g) strawberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
Chocolate Glaze
4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream
Mascarpone Frosting
9 oz (250g) Mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1 1/4 cup (300g) whipping cream, chilled
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water
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Kokos rolat - Chocolate coconut cake roll recipe - Bebina kuhinja - Domaći video recept
Sastojc / Ingredients:
- 400g mlevenog keksa / 400g ground biscuits
- 4 kašike šećera / 4 spoon filled with sugr
- 2dl mleka / 2dl milk
- 3 kašike kakao praha / 3 spoon filled with cocoa
Fil / Filling:
- 200g kokosovog brašna / 200g coconut flour
- 1dl mleka / 1dl milk
- 150g šećera u prahu / 150g powdered sugar
- 1 vanilin šećer / 1 vanilla sugar
- 250g margarina / 250g margarine
Za glazuru / For glaze:
- 50g čokolade za kuvanje / 50g cooking chocolate
- 50g margarina / 50g margarine
- 1 kašika ulja / 1 spoon filled with oil
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Film: Bebina kuhinja
Music: Happiness - Composed and performed by Bensound
The Longue - Composed and performed by Bensound
Chocolate Coconut Rolls
Ingredients for Chocolate Coconut Rolls:
For dough:
14 Marie biscuits
1 tbsp Sugar
1 ½ tbsp Cocoa powder
Few tbsp of milk (use as needed)
For filling:
¼ cup Coconut powder/ Shredded coconut
¼ cup Sugar
2 tbsp Ghee
Cardamom powder
Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so
Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so