Coconut Roulade With Rum Buttercream

This damn cake roll was so hard to make. Took me three times to get it right. The buttercream frosting was the hardest part. Every time I tried making the buttercream frosting it ended up curdling. So, I’ve decided that this cake would be best made with a cream cheese frosting and then add in the rum for flavoring. I tried it with a whipped cream frosting and the frosting was light. It didn’t hold up the cake roll very well. The cake ended up flattening back out again. It still looks like a layer cake though. Oh yah, and make sure you’re using the right size pan. The first time I tried making this roulade, the pan wasn’t no where near big enough. Guess I should have measured the sides huh?

I really liked this cake. It’s made of mostly eggs and hardly any flour at all. The eggs you beat together until they form stiff peaks and then fold the rest of the batter into the egg whites. It would look really elegant at the Christmas dinner table or on New Year’s Eve. I found this recipe in Food Network magazine.

This is what happened to the cake after I tried moving it. Who cares what it looks like, if it’s still edible right? At least I got one good shot.

Recipe from Food Network Magazine

Coconut Roulade With Rum Buttercream


  • 1 cup flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 4 large eggs (separated plus 2 egg whites)
  • 1/2 cup coconut milk
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons coconut extract
  • 1 tablespoon white rum
  • 6 large egg whites
  • 1 cup 2 tablespoons sugar
  • 3 sticks unsalted butter
  • 3 tablespoons white rum
  • 4 cups shredded coconut


Step 1
Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess.
Step 2
Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.
Step 3
Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest
Step 4
Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners' sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.
Step 5
Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly.
Step 6
Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don't worry if the mixture looks curdled at first; continue beating.) Beat in the rum.
Step 7
Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.

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