Chocolate coconut cake roll
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Chocolate coconut cake roll
  Chocolate    Coconut    Cakes    Rolls  
Last updated 6/12/2012 1:15:23 AM. Recipe ID 44732. Report a problem with this recipe.
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      Title: Chocolate coconut cake roll
 Categories: Cakes, Chocolate
      Yield: 12 Servings
 
      1    Egg
    1/4 c  Hot water -- plus
      2 tb Hot water -- divided
      1 c  Sugar
      1 ts Vanilla extract
    3/4 c  All-purpose flour
    1/4 c  Dutch process cocoa
      1 tb Instant coffee granules
      1 ts Baking powder
    1/4 ts Salt
      3    Egg whites -- room
           Temperature
      3 tb Powdered sugar -- sifted
           Coconut Cream Filling --
           Separate
 
  Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with
  nonstick cooking spray, line with waxed paper and coat paper with
  cooking spray.  Beat egg and 2 tablespoons water in a large mixing
  bowl at high speed for about 2 minutes, or until thick and pale.
  Gradually add sugar, vanilla and remaining 1/4 cup water; beat well.
  Combine flour, cocoa, coffee granules, baking powder and salt. Add
  flour mixture to egg mixture; stir until blended. Beat egg whites
  until stiff peaks form. Stir 1/4 of egg whites into chocolate
  mixture; fold in remaining egg whites. Spread batter evenly into
  prepared pan. Bake for 15 minutes, or until cake springs back when
  touched lightly in the center. Immediately loosen cake from sides of
  pan, and invert onto a towel dusted with 2 tablespoons powdered
  sugar. Peel off waxed paper. Starting at a short end, roll up towel
  and cake together; cool completely on a wire rack, seam side down.
  Unroll cake carefully, and remove towel. Spread Coconut Cream Filling
  over cake. Roll up jelly roll fashion.  Place cake on a serving
  platter, seam side down; cover with plastic wrap and chill for 1
  hour.  Sprinkle cake with remaining tablespoon of sifted powdered
  sugar.  (200 calories, 4g fat, 18% calories from fat)
  
  




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Recipe ID 44732 (Apr 03, 2005)

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