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    You are in: Home / Recipes / Raspberry Coconut Jelly Roll Recipe
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    Raspberry Coconut Jelly Roll

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 8 mins

    2 hrs

    8 mins

    GABREEZY's Note:

    Moist sponge cake filled with raspberry preserves, rolled around cream filling and coated in toasted coconut. Fun, easy and pleases any dessert fan! From "Retro Desserts". Prep times are guesstimates because I didn't time myself. Prep time includes refrigeration.

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    Ingredients:

    Serves: 8

    Yield:

    10 1/2

    Units: US | Metric

    FOR CAKE

    FOR FILLING

    Directions:

    1. 1
      Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
    2. 2
      Into a large bowl, sift the flour and baking powder together three times.
    3. 3
      In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
    4. 4
      Fold in the flour mixture.
    5. 5
      In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
    6. 6
      In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
    7. 7
      Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
    8. 8
      Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.

    Ratings & Reviews:

    • on May 22, 2012

      25

      I guess this would be good - the taste is great, however it is not cooked properly even though the SECOND one I made I cooked for at least 12 minutes. It is undercooked and doesn't roll properly - I had to put it on parchment the 2nd time so I could roll it and it still didn't work well. I used lemon curd instead of the raspberry filling so I'm glad I didn't spend the time making the filling. I've made so many jelly rolls in the past and this cake recipe is not a keeper

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2007

      55

      This is sooooooo good. This will definitely be a keeper for very special occasions and holidays. Or to perk me up! LOL!!! Thank you so much for sharing. NOTE: To everyone who views this recipe, don't let the time discourage you. Quite easy to make, and everyone will love you for it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2007

      55

      Wonderfully delish and great instructions. Came out beautifully. Thank You for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Raspberry Coconut Jelly Roll

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 521.8
     
    Calories from Fat 182
    34%
    Total Fat 20.2 g
    31%
    Saturated Fat 12.5 g
    62%
    Cholesterol 104.4 mg
    34%
    Sodium 99.7 mg
    4%
    Total Carbohydrate 84.3 g
    28%
    Dietary Fiber 2.5 g
    10%
    Sugars 49.6 g
    198%
    Protein 4.8 g
    9%

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