3-In-1 Coconut Cake Roll With Vanilla Pudding

Sponge cake is the basis for countless dessert favorites, and the classic cake roll is one of them. Now usually, you'll find either strawberry or vanilla cream inside a cake roll, but what's life without a little variety? That's why we've created a cake roll with 3 distinctly delicious fillings, all spread over a creamy homemade vanilla pudding – we've got raspberry jam, ground pistachios, and last but not least, poppy seed cream. And to top it all off, the entire thing is wrapped in a layer of shredded coconut for a little bit of crunch and extra flavor!

You'll Need:

For the vanilla pudding:

  • 1 vanilla bean
  • 1 cup milk
  • ½ cup powdered sugar
  • 2 egg yolks
  • 2 tbsp corn starch

For the cake batter:

  • 3 oz white chocolate + ¼ stick butter, melted
  • 4 eggs, separated 
  • ⅓ cup sugar
  • ⅔ cup flour
  • ¼ cup corn starch
  • 1 pinch of salt
  • 1¾ cups shredded coconut

For the poppy seed cream:

  • ⅔ cup poppy seeds
  • ⅓ cup almond paste

Extra:

  • raspberry jam
  • ground pistachios

Here's How:

1. First prepare the vanilla pudding. Scrape the vanilla bean, add it to the milk in a pot over medium heat, and briefly bring to a boil. Beat the egg yolks and powdered sugar for at least 3 minutes until a thick mass forms. Once the eggs are almost white, stir in the corn starch. Add the mixture to the milk, stirring constantly, and boil briefly. Pour the pudding into a bowl, cover with plastic wrap, and refrigerate for at least 4 hours.

Meanwhile, you can get started on the cake batter. Preheat the oven to 350°F and separate the egg yolks and the egg whites. Add the sugar to the egg yolks and beat until creamy. Combine the white chocolate and melted butter and fold into the egg yolk mixture.

2. Beat the egg whites until stiff and carefully fold into the egg yolk mixture. Sift the flour, salt, and corn starch over the bowl.

3. Line a sheet pan with parchment paper and sprinkle the shredded coconut evenly over the pan before carefully pouring the batter over the coconut layer. Transfer the pan to the oven, bake for 12 minutes, and then let everything cool down.

4. For the poppy seed cream, bring the water to a boil and boil the poppy seeds for about 5 minutes until soft. Pass the poppy seeds through a sieve and combine them with the almond paste. For the ground pistachios, put the pistachios in a food processor and pulse until finely ground.

5. Spread the vanilla pudding from Step #1 over the entire cake. Divide the cake into 3 equal sections and spread raspberry jam over one section, poppy seed cream over the middle section, and ground pistachios over the final section.

6. Roll up the cake, sprinkle some more shredded coconut on the cake roll, cut into pieces, and enjoy!

This is one wonderfully fluffy dessert with 3 vastly different components that come together beautifully. You're basically getting a 3-for-1 deal with this cake roll, so you better grab it while it's hot!

Get the recipe for the Coconut Volcano Poke Cake featured in the bonus video.

Comments

Also hefty