Cake Roll with Buttercream, Raspberries, and Coconut is a delightful dessert that combines the lightness of sponge cake with the sweetness of buttercream frosting, the tartness of raspberries, and the nuttiness of coconut. Here’s a description of this delicious treat:
Fresh raspberries are then scattered over the buttercream layer, adding a burst of tartness and vibrant color to the dessert. Finally, shredded coconut is sprinkled generously over the raspberries, adding a nutty crunch and an extra layer of flavor.
Once assembled, the cake is carefully rolled into a tight spiral, creating a beautiful swirl of cake, buttercream, raspberries, and coconut. The finished cake roll is then sliced into individual servings, revealing the layers of deliciousness within.
This Cake Roll with Buttercream, Raspberries, and Coconut is perfect for any special occasion or celebration. It’s a refreshing and elegant dessert that is sure to impress your guests with its combination of flavors and textures.
Ingredients:
For the Sponge Cake:
1 cup flour
1 tsp baking powder
6 eggs separated, room temperature
1/4 tsp cream of tartar
1 cup sugar, separated in 2 portions of 1/2 cup each.
1 1/2 tsp vanilla extract
For the Vanilla Buttercream Frosting:
4 cups icing sugar (powdered sugar)
1 cup butter
Approximately 2 tbsp milk
1 tsp vanilla extract
You will also need
1 1/2 cups fresh raspberries
3/4 cup raspberry jam or jelly
2 tbsp water
3/4 cup unsweetened or sweetened dried coconut
Instructions:
To prepare the Sponge Cake:
Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it’s exact size. Do NOT grease the pan. Preheat oven to 300 degrees F.
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