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

  • Remaining ingredient:
  • 1 cup (1/2-inch) cubed peeled kiwifruit
  • Remaining ingredient:
  • 1 cup (1/2-inch) cubed peeled kiwifruit
  • Cake:
  • 2 tablespoons dark rum
  • Dash of salt
  • + 35 more ingredients
    • 1 cup (1/2-inch) cubed peeled ripe mango
    • 1 pint mandarin orange with passionfruit sorbet (such as Edy's Whole Fruit Sorbet), softened
    • 1 teaspoon vanilla extract
    • 1 teaspoon fresh lemon juice
    • 1 cup (1/2-inch) cubed fresh pineapple
    • Compote:
    • 2 tablespoons powdered sugar
    • 1 cup (1/2-inch) cubed fresh pineapple
    • 1 teaspoon vanilla extract
    • 2 tablespoons brown sugar
    • 6 large egg whites
    • 6 large egg whites
    • 1 teaspoon fresh lemon juice
    • ¼ cup flaked sweetened coconut, toasted
    • Compote:
    • ½ teaspoon cream of tartar
    • ½ teaspoon coconut extract
    • ½ teaspoon coconut extract
    • 2 tablespoons brown sugar
    • 1 pint mandarin orange with passionfruit sorbet (such as Edy's Whole Fruit Sorbet), softened
    • ½ cup sifted cake flour
    • Cake:
    • 1 cup (1/2-inch) cubed peeled ripe mango
    • Dash of salt
    • ¾ teaspoon five-spice powder
    • 1/3 cup flaked sweetened coconut
    • 2 tablespoons dark rum
    • ¼ cup flaked sweetened coconut, toasted
    • ¾ cup granulated sugar, divided
    • 2 tablespoons powdered sugar
    • 1/3 cup flaked sweetened coconut
    • ¾ cup granulated sugar, divided
    • ½ cup sifted cake flour
    • ¾ teaspoon five-spice powder
    • ½ teaspoon cream of tartar

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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