Good afternoon here we will give you a recipe chocolate cake roll with coconut cream filling which is interesting The way preparing it is very not too difficult. You just need to be careful to get results from chocolate cake roll with coconut cream filling which has aroma and taste that able evoke our tastes.

So that the result of chocolate cake roll with coconut cream filling, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare chocolate cake roll with coconut cream filling the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required for prepare

1. Prepare For Chocolate Cake Roll
2. Take 3 large eggs
3. Prepare 3/4 cup granulated sugar
4. Take 2 teaspoons cold brewed coffee
5. Prepare 1 teaspoon vanilla extract
6. Prepare 1/4 cup unsweetened cocoa powder
7. Use 1/4 teaspoon salt
8. Prepare 1 teaspoon bakingbpowder
9. Prepare 3/4 cup all purpose flour
10. Prepare confectioner's for dusting
11. Prepare For the Filling
12. Prepare 1 cup sweetened shredded coconut
13. Take 1 cup heavy whilping cream
14. Use 1 teaspoon vanilla extract
15. Take 1/2 teaspoon coconut extract
16. Prepare 1/4 cup confectioner's sugar
17. Take For Chocolate Ganache Glaze Topping
18. Use 3/4 cup heavy whipping cream
19. Use 1 cup semi sweet chocolate chips
20. Use 1 teaspoon vanilla extract
21. Use For Garnish
22. Prepare 1 cup lightly toasted coconut
23. Prepare Lindor coconut filled chocolate eggs

Combine flour, baking powder and salt. Spray the paper with non-stick spray; set aside. Step five Gently unroll cake and spread whipped cream evenly over. Loosen cake from sides of pan with knife.

How to make Chocolate Cake Roll With Coconut Cream Filling:

1. Preheat the oven to 350. Line a 15 by 10 je)y roll pan with parcment paper, spray with bakers spray
2. In a bowl whisk flout,baking powder, cocoa and salt
3. In another large bowl beat eggs until frothy and increased in size about 3 minutes
4. Beat in sugar, coffee and vanills
5. Stir in flour mixture
6. Pour intprepared pan and spread it with an offset spatula to all corners, bake 10 to 14 minutes until it springs back slightly when touxhed
7. While cake is baking dust a clean n kitchen towel with confectioner's sugar
8. As soon as the cake is done run a thin knife around all edges to loosten any stuck cake and invert it on the prepared towel
9. Remove parchment paper carefully
10. Roll cake into towel and cool completely on rack
11. Make Filling
12. Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape
13. Fold in coconut
14. Fill cake
15. Unroll cake and spread with filling
16. Roll cake up enclosing filling and refrigerate while making glaze
17. Make Glaze
18. Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature
19. Put cake on a rack with parchment oaper under the rack to catch excess glaze and pour daze over cake smoothing with an offset spatula
20. Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator
24. Done and ready to serve!

Carefully peel off paper on top of cake. Starting at one short side, roll up cake and paper together. Beat the whites with the cream of tartar until stiff. Sift the remaining sugar, cocoa, and flour together. Spread the filling on the unrolled cake.

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