Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote

Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 tablespoons brown sugar
  • 1 pint mandarin orange with passionfruit sorbet (such as Edy's Whole Fruit Sorbet), softened
  • ¼ cup flaked sweetened coconut, toasted
  • Cake:
  • ½ cup sifted cake flour
  • ¾ cup granulated sugar, divided
  • ¾ teaspoon five-spice powder
  • + 14 more ingredients
    • 6 large egg whites
    • ½ teaspoon cream of tartar
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon vanilla extract
    • ½ teaspoon coconut extract
    • 1/3 cup flaked sweetened coconut
    • 2 tablespoons dark rum
    • Dash of salt
    • 1 cup (1/2-inch) cubed peeled ripe mango
    • Compote:
    • 2 tablespoons powdered sugar
    • 1 cup (1/2-inch) cubed fresh pineapple
    • Remaining ingredient:
    • 1 cup (1/2-inch) cubed peeled kiwifruit

Preheat oven to 325°. To prepare cake, line the bottom of a 15 x 10-inch jelly roll pan with wax paper. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 6 tablespoons granulated sugar, and five-spice powder, stirring with a whisk. Place egg whites in a large bowl; ...

View full recipe at My Recipes

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