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Coconut Purple Cake Roll

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The Coconut Purple Cake Roll is a showstopper dessert that blends the tropical sweetness of coconut with the earthy richness of purple sweet potatoes, taro, or ube. This beautiful cake is filled with a smooth and flavorful taro/ube paste, topped with creamy whipped frosting, and finished with a sprinkle of coconut flakes. Perfect for special occasions or simply indulging in a vibrant and delicious treat, this cake roll is sure to impress both in flavor and appearance.

Ingredients

42 g vegetable oil

100 g coconut milk

75 g cake flour

170 g egg white (about 6.5 eggs)

5 g cornstarch

50 g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract

200 g taro/ube/purple sweet potato (cooked)

20 g condensed milk

50 g milk

50 g heavy cream/whipping cream

25 g unsalted butter

8 g purple sweet potato powder

10 g sugar

200 g whipping cream

20 g sugar (for whipped cream frosting)

150 g whipping cream (for frosting topping)

50 g taro/ube/purple sweet potato paste

10 g sugar (for frosting topping)

5 g purple sweet potato powder (for frosting topping)

Coconut flakes (optional, for garnishing)

Instructions

  1. In a clean bowl, separate the eggs, placing the egg whites in the fridge to keep them cool. In another bowl, mix the coconut milk and vegetable oil. Sift in the cake flour and mix well. Set aside.
  2. Preheat your oven to 302°F (150°C). Line a 28 x 28 x 2.6 cm baking tray with parchment paper or a baking mat.
  3. Add lemon juice, vanilla extract, cornstarch, and sugar to the egg whites. Use a hand mixer to beat the egg whites until soft peaks form.
  4. Gently fold a scoop of whipped egg whites into the batter to lighten it. Then pour the batter back into the whipped egg whites and gently fold until just combined.
  5. Pour the batter into the prepared baking tray, smoothing it out. Tap the tray a few times to remove any air pockets. Bake for about 25 minutes, or until the cake is golden brown and fully cooked.
  6. For the taro/ube paste, combine the cooked taro/ube/purple sweet potato, sugar, milk, heavy cream, unsalted butter, purple sweet potato powder, and condensed milk. Use a hand blender or food processor to blend until smooth.
  7. For the whipped cream, combine the whipping cream and sugar in a clean bowl and beat until it thickens.
  8. Add the taro/ube/purple sweet potato paste and purple sweet potato powder to the whipped cream and continue to beat until smooth.
  9. Once the cake is baked, remove it from the oven and let it cool on a cooling rack. When the cake is cool to the touch, carefully release the sides of the cake using an icing spatula, then flip the pan upside down onto parchment paper. Peel off the pan and baking mat.
  10. Spread the whipped cream mixture evenly across the top of the cake. Smooth it out to cover the surface.
  11. Carefully roll the cake from one end to the other, using the parchment paper to help guide it into a tight roll. Once rolled, allow the cake to rest in the fridge for at least 30 minutes.
  12. For the frosting topping, combine the whipping cream, sugar, taro/ube/purple sweet potato paste, and purple sweet potato powder. Beat until thickened.
  13. Once the cake has chilled, frost the top with the prepared topping. Use a spatula or piping bag to create decorative patterns or frosting flowers. Garnish the top with coconut flakes for a tropical touch.
  14. Slice the cake roll into portions and serve chilled.

Notes

Add chopped fresh fruit such as mango or pineapple to the filling for added sweetness and a refreshing contrast to the rich flavors.

For a vegan version, replace heavy cream and whipping cream with coconut cream and use a plant-based butter substitute.

Add toasted coconut flakes or chopped nuts on top for extra texture.

If you can’t find taro or ube, purple sweet potatoes can be used as a substitute for a similar flavor and color.

Swirl some melted dark chocolate into the whipped cream filling for a richer flavor combination.

Nutrition

Find it online: https://chocolatecoveredamy.com/coconut-purple-cake-roll/