PINEAPPLE CAKE ROLL
This cake looks and tastes like a tropical vacation. Fresh pineapple is filled with maraschino cream, then rolled in a coconut sponge and finished with pillowy coconut frosting and cherries on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
- Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
- Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
- For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
- Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
- Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
- Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
- Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.
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Tanjid Samir
[email protected]This is the best pineapple cake roll recipe I've ever tried. It's so easy to make and it always turns out perfect.
Josue Sanchez
[email protected]This pineapple cake roll is delicious! The cake is moist and fluffy, and the pineapple filling is the perfect balance of sweet and tart.
Margaret Njeri
[email protected]I'm not a baker, but this recipe was easy to follow and the cake roll turned out great. It was a big hit at my party.
Ssebuufu Paddy
[email protected]This cake roll is so easy to make, and it always turns out perfectly. I've made it several times, and it's always a hit.
Jose Madrigal
[email protected]I love the pineapple cake roll, but it's a bit too sweet for me. I usually reduce the amount of sugar in the recipe.
nedion beauty
[email protected]This is my go-to recipe for pineapple cake roll. It's always a crowd-pleaser.
Jan G
[email protected]I made this cake roll for a potluck, and it was a huge hit. Everyone loved it!
Naseem Bibi
[email protected]This pineapple cake roll was a disaster. The cake was dry and crumbly, and the pineapple filling was too runny.
heather lacourse
[email protected]I'm not a big fan of pineapple, but I really enjoyed this cake roll. The cake was so moist and fluffy, and the pineapple filling was the perfect balance of sweet and tart.
Llama Llama
[email protected]I've never made a cake roll before, but this recipe made it easy. The cake turned out beautifully, and it was delicious!
A Tree
[email protected]The pineapple cake roll was a bit too dense for my liking, but the flavor was good.
Aslam Gujjar
[email protected]I made this cake roll for my husband's birthday, and he loved it! He said it was the best cake he'd ever had.
Shyam Tamrakar
[email protected]This is the best pineapple cake roll recipe I've ever tried. The cake is so moist and fluffy, and the pineapple filling is out of this world.
Khizar Hayaat
[email protected]I followed the recipe exactly, but my cake roll turned out dry. I'm not sure what went wrong.
emmanuel kipkurui
[email protected]The pineapple cake roll was a little too sweet for my taste, but my kids loved it.
Kanu Isha
[email protected]I've made this cake roll several times now, and it's always a winner. It's so easy to make, and it always turns out perfectly.
no name no name
[email protected]This pineapple cake roll was a huge hit at my party! It was so moist and flavorful, and the pineapple filling was the perfect balance of sweet and tart.