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This is just the best cake for those coconut and chocolate lovers out there. This cake is moist and just wonderfully paired with the coconut.
- Preheat oven to 350F.
- Grease a 33 x 13 x 9-inch jelly roll pan.
- Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl.
- Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens.
- Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks.
- Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners.
- Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper.
- Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges.
- Roll up carefully from a long side.
- Transfer to a plate, pipe or spoon the remaining cream mixture onto the top.
- Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.