Recipe: Delicious Chocolate Cake Roll With Coconut Cream Filling

Chocolate Cake Roll With Coconut Cream Filling.

You can cook Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Chocolate Cake Roll With Coconut Cream Filling

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

Chocolate Cake Roll With Coconut Cream Filling instructions

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.
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