Chocolate Coconut Cherry Roll

Chocolate Coconut Cherry Cake Roll

Chocolate coconut cake roll:

1 Egg

1/4 cup Hot water — plus 2 tbsp. Hot water — divided

1 cup Sugar

1 tsp. vanilla extract

3/4 cup All-purpose flour

1/4 cup Dutch process cocoa

1 tbsp. Instant coffee granules

1 tsp. baking powder

1/4 tsp. Salt

3 Egg whites — room temperature

3 tbsp. Powdered Sugar — Sifted

Coconut Cherry Filling (below)

Chocolate coconut cake roll:

Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with nonstick cooking spray, line with waxed paper and coat paper with cooking spray.

Beat egg and 2 tablespoons water in a large mixing bowl at high speed for about 2 minutes, or until thick and pale.

Gradually add sugar, vanilla and remaining ¼ cup water; beat well.

Combine flour, cocoa, coffee granules, baking powder and salt. Add flour mixture to egg mixture; stir until blended.

Beat egg whites until stiff peaks form. Stir ¼ of egg whites into chocolate mixture; fold in remaining egg whites.

Spread batter evenly into prepared pan. Bake for 15 minutes, or until cake springs back when touched lightly in the center. Immediately loosen cake from sides of pan, and invert onto a towel dusted with 2 tablespoons powdered sugar. Peel off waxed paper. Starting at a short end, roll up towel and cake together; cool completely on a wire rack, seam side down. Unroll cake carefully, and remove towel.

Spread coconut cream filling over cake. Roll up jelly roll fashion.

Place cake on a serving platter, seam side down; cover with plastic wrap and chill for 1 hour.

Sprinkle cake with remaining tablespoon of sifted powdered sugar.

Coconut Cherry Filling

1 c Cold whipping cream
3 tb Powdered sugar
3 dr Red food color (optional)
1/2 c MOUNDS Sweetened Coconut 
1/3 c Chopped maraschino cherries

In small bowl, beat whipping cream, powdered sugar and food color, if desired, until stiff. Fold in coconut and cherries.

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