Piña Colada Cake Roll | Step by Step Instructions

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Piña Colada Cake Roll | Step by Step Instructions

Recipe by Shaylee YoungCourse: Dessert

Yummy tropical Pina Colada Cake roll, it’s so delicious you will want the whole roll to your self and not share! It’s the perfect balance of pineapple and coconut.

Ingredients

• 4 Eggs
  1 Cup Sour cream
  1/2 Cup Butter (1 stick)
  1 Pineapple Cake Box mix (Pillsbury is the best)
  1/2 Cup Pineapple Juice
  1 Packet Instant Vanilla pudding (Dry)
  3 packages 0.35oz Crispy Fruit Freeze Dried Pineapple or 1 ½  Cups of Freeze Dried Pineapple (Sliced or diced, Not Crushed)
  1/4-1/2 Cup Dried Toasted Coconut Chips (I get them at Natural Grocers)
  1/4-1/2 Cup Powdered Sugar
  COCONUT CARAMEL SAUCE
  1/2 Cup Butter (1 stick)
  1/2 Cup Canned Coconut Milk
  1 Cup Granulated Sugar
  1/2 teaspoon Coconut Extract
  1/2 teaspoon Baking Soda
  COCONUT CREAM CHEESE FROSTING
  2 8oz Cream Cheese
  2-2 1/2 Cups Powdered Sugar
  2 teaspoons Coconut Extract
  2 Cups Extra Creamy Cool Whip (can be the off brand)
  

Directions

• Preheat oven to 350°
• Whip eggs until they are a creamy yellow color, (I use my Kitchenaid with the paddle attachment, but any mixing tool, including your hands will work) add sour cream and whip until smooth, there will be little chunks and that’s ok. Next add pineapple juice and mix. Then slowly mix in melted, but not too hot butter, you don’t want to cook the eggs.  Now add your dry box cake mix. Once the cake mix is fully mixed in, SLOWLY add your pudding packet until combined. Lightly crush 2 out of the 3 Crispy Fruit pineapple packets or 1 Cup freeze dried pineapple in a ziploc with a rolling pin or I use a mortar and pestle to lightly crush the freeze dried pineapple, then carefully fold or mix into the batter.
• Line a 10×15-inch jelly roll pan (cookie sheet) with wax paper, and grease the wax paper.  Pour batter onto the pan and spread evenly. Bake for 25 minutes @  350°. While the cake is baking. Get a kitchen towel,  pastry towel or a tea towel  and sprinkle ½ Cup of powdered sugar on it. (I use a sieve or fine mesh strainer to get an even layer of powdered sugar.)
• Once the cake is golden brown and baked, take it out of the oven and immediately  turn the cake face down onto the powdered sugared coated  towel, then carefully remove the wax paper. Sprinkle another layer of powdered sugar on the bottom of the cake and  roll up the cake width wise, starting on the short side. Or you can start on the long side and roll it  up lengthwise if you want two smaller rolls, instead of one thicker roll.  Put the roll into the refrigerator to cool.
• While the cake is cooling, make the Coconut Caramel Sauce: Add butter, Coconut milk and sugar in a heavy bottomed pot (use a bigger pot than you think). While stirring, bring the sauce to a boil takes about 5 mins. Then boil 1-3 more minutes  or until it turns an amber color. Once the amber color is achieved, take the pot off heat and turn off the burner.  Add coconut extract and baking soda. It foams up a lot (hence the big pot) so keep stirring until the foam goes down and you’re left with a light and delicious Coconut Caramel Sauce.
• Now make your Coconut Cream Cheese Frosting: add softened cream cheese to your Kitchenaid and mix until creamed, then add coconut extract and mix. Slowly add the powdered sugar until combined and smooth. Scrape the bowl to make sure you get all the goodness mixed in. Now add the cool whip and mix until it’s light and fluffy.
  
  I know cake rolls can be intimidating to make, but with a little help and practice anyone can make them delicious!
• Take out the cooled cake roll and unroll carefully, it will crack! If you don’t want as much cracking, use oil instead of butter. The butter is worth the cracking for me, because of how light and buttery it tastes and besides no one will notice the cracks once it’s rerolled and tastes amazing.
• Now for the tasty inside yumminess. Use a pastry brush and brush the coconut caramel on the unrolled cake. (Leaving a little of the caramel to garnish the top.) Next spread  HALF of the coconut cream cheese frosting on top of the caramel sauce. (I use a piping bag or a Ziploc bag with a cut corner to make this easier)
• Mortar and pestle the rest of the pineapple and coconut and sprinkle it on the cream cheese layer. (Leaving a little  to garnish the top)
• Now is the time to reroll the roll, I know, I know  this is the scary part…. But you can do it, just take your time and roll it gently. Try to pat/press the cracks back into place as you roll, this will make it so you won’t see or notice the cracks once it’s solid.
• Now that it’s rerolled it will feel loose and you’ll be worried that it will fall apart, but don’t worry! Carefully  wrap the roll tight in either the sugared towel or plastic wrap and put into the freezer to solidify.
• Once solidified, take out of the freezer and cover the cake roll with the remaining frosting and drizzle the caramel sauce, then garnish with the rest of the coconut and pineapple on top.
• Cut with a long piece of unflavored dental floss.
  Voila! Enjoy, you did it!!!
  
  

“Full bellies make for more joyful journeys, this is just one Country Girl’s opinion! ENJOY!”

Try my Non-Alcoholic Piña Colada drink

and my Oh So Easy Cake Recipe

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