Recipe: Yummy Coconut Cake Roll with Key Lime Cream Filling

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Before you jump to Coconut Cake Roll with Key Lime Cream Filling recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone's active participation. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to run as often.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all perform, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to coconut cake roll with key lime cream filling recipe. To cook coconut cake roll with key lime cream filling you only need 30 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to cook Coconut Cake Roll with Key Lime Cream Filling:

1. Use of CAKE.
2. Prepare 1 cup of all-purpose flour.
3. Provide 1 1/2 cup of granulated sugar, divided use.
4. Take 1 tsp of baking powder.
5. Use 1 tsp of baking soda.
6. Use 1/4 tsp of salt.
7. Provide 4 of large egg yolks, at room temperature.
8. Take 6 of large egg whites , at room temperature.
9. Prepare 1/2 cup of canola oil.
10. Provide 1/2 cup of coconut milk.
11. Take 1 1/2 tsp of coconut extract.
12. Prepare 1/4 tsp of cream of tarter.
13. Take of confectioners sugar, for dusting.
14. Use of KEY LIME CREAM FILLING.
15. You need 1 cup of cold heavy cream.
16. Use 1/3 cup of cold key lime marmalade or jam.
17. Get 3 tbsp of confectioners sugar.
18. Use 1 tsp of vanilla extract.
19. Get of drops of green food color.
20. Prepare 1 cup of sweetened shredded coconut.
21. Get of COCONUT BUTTERCREAM FROSTING.
22. Get 1 cup of unsalted butter, at room temperature.
23. Get 4 cup of confectioners sugar.
24. Prepare 1/4 cup of coconut milk.
25. Get 1 tsp of vanilla extract.
26. Prepare 1 tsp of ckconut extract.
27. You need of GARNISH.
28. You need 4 cup of sweetened shredded coconut.
29. You need 1 cup of green tinted shredded sweetened coconut.
30. Use of fresh lime slices.

Instructions to make Coconut Cake Roll with Key Lime Cream Filling:

1. Preheat oven to 350. Spray a 11 by 17 inch jelly fill pan with non stick spray. Line pan with parchment paper.
2. In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt.
3. In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract.
4. Beat egg whites and cream of tarter until foamy add remaining 1/2 cup sugar slowly while beating and beat just until stiff peaks form.
5. Fold egg whites into yolk mixture in 3 additions.
6. Spread into prepared pan. Bake 15 to 20 minutes until golden and toothpick comes out just clean.
7. Remove from oven, cool on rack for about 10 minutes. Run a knife around all edges and invert cake on a kitchen towel dusted with confectioners sugar. Carefully peel off parchment paper.
8. Roll cake up with towel and cool completely on rack.
9. MAKE KEY LIME FILLING.
10. Whip cream until soft peaks form, add key lime marmalade, confectioners sugar, vanilla extract and green food color drops if hog want a green tint.
11. FILL CAKE, Unroll.cake, spread with key lime filling, sprinkle evenly with the 1 cup of coconut, roll back up and cover with plastic wrap and refrigerate while making frosting.
12. MAKE COCONUT BUTTERCREAM FROSTING, in a large bowl beat butter until creamy add sugar,coconut milk, vanilla and coconut extract. Beat until light and fluffy..
13. COLOR COCONUT, Add 1 tablespoon water in a small bowl add a drop or 2 of green food coloring. Add 1 cup sweetened coconut mix,to color all shreds, dry on a plate about 1 hour.
14. ASSEMBLE CAKE.
15. Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices.

It's supremely moist with a soft fluffy crumb and intense coconut flavor. Complete with silky coconut cream cheese buttercream, she's absolutely perfect and juxtaposes bold flavor with a light crumb. Coconut cakes are filled with coconut cream filling & topped with key lime frosting! A light, creamy, sweet and perfectly tart Paleo Key Lime Pie with a Coconut Pecan Crust and coconut whipped cream. To make the filling: In a medium-sized bowl, beat the cream cheese until soft.

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