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

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
  • Dash of salt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ¹/₃ cup flaked sweetened coconut
  • 2 tablespoons powdered sugar
  • 1 cup (1/2-inch) cubed peeled ripe mango
  • 1 cup (1/2-inch) cubed fresh pineapple
  • 2 tablespoons dark rum
  • Compote:
  • 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; ...

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