• Monday , 18 November 2019
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Easy Coconut Pandan Roll Cake Recipe

Easy Coconut Pandan Roll Cake Recipe

Finally!  I’ve satisified my own curiousity and was able to create this delicious, springy, lightly sweet Easy Coconut Pandan Roll Cake Recipe. I wanted to use a boxed cake mix and find out if it’s possible to create a springy-chiffon-filipino-flavored dessert.  

I have more for you! Check out Easy Ube Cake recipe here and Easy Ube Cupcake recipe here.

Now, this recipe required some planning. However, my first attempt in making this Easy Coconut Pandan Roll Cake was not successful at all. It crumbled when I unrolled it. I found out through Betty Crocker that more eggs are needed if one is baking a roll cake.  My second attempt was successful. Hooray.  Here’s a cake roll recipe from Betty Crocker website.

Easy Coconut Pandan Roll Cake Recipe
Cut end off diagonally so cake settles in rolled position

Why use a boxed cake mix instead of making the cake from scratch?  This is most likely a question a baking purist would ask me.  The answer is I have not always been a baker until I fell in love with baking about a year ago.  Loving sweet things does not a baker make so I can relate to someone who wants an easy recipe.

Easy Coconut Pandan Roll Cake Recipe

A few things before we get started.

It is not necessary to separate egg yolks from egg whites. However,  if you want a springy light and airy cake then don’t skip beating the egg whites separately.  If you prefer a denser cake texture or just want to make it easy on yourself then do this: Once the cake mix is sifted, make a well in the middle and add all ingredients, fold until combined. Your batter is done you fabulously smart slacker you. 

Roll slowly and gently to prevent cake cracks

Before jumping too far ahead, let’s talk about some of the ingredients for this Easy Coconut Pandan Roll Cake Recipe

  • Eggs – room temperature
  • Box Cake Mix –  any brand as long as it is around 16 oz. Yellow, White, or Vanilla cake mix is best.
  • Egg Whites – wipe down mixing bowl and whisk with vinegar or lemon. This step helps expand the egg whites into a beautiful cloud.
  • Cream of Tartar – it helps to stabilize the egg whites but don’t stress if it’s not in your pantry
  • Buko Pandan Flavoring – I use the McCormick brand
  • Filling – no time to make your own?  Buy cool whip and use plain or add a few drops of coconut extract
  •  Topping – toasted coconut, coconut flakes, macapuno (coconut variety), it’s whatever you want, the sky is the limit

Ingredients for Easy Coconut Pandan Roll Cake

  • 16 oz box white cake mix6 egg yolks
  • 1/4 cup canola/vegetable oil
  • 1/2 cup coconut milk
  • 2 1/2 teaspoons Buko Pandan flavoring
  • 6 egg whites (room temperature)
  • 1/2 teaspoon cream of tartar

Filling

  • 2 cups heavy cream
  • 1/4 cup confectioner’s sugar
  • 1/4 teaspoon coconut  extract (optional)
Easy Coconut Pandan Roll Cake Recipe

How to Make Easy Coconut Pandan Roll Cake

  • Preheat oven to 325 degrees
  • Line two  9×13 sheet pans with parchment paper 
  • Parchment paper should stick out a little on the side
  • Sift boxed cake mix into a large bowl
  • Make a well in the middle of the cake mix
  • Add egg yolks, oil, coconut milk, and buko pandan flavoringFold gently until combined, do no overmix.  
  • Set asideBeat egg on whites until foamy, add cream of tartar
  • Continue beating egg whites until stiff peaks form
  • Fold egg whites gently into cake batter
  • Pour batter equally into sheet pans
  • Spread to even out batter and tap sheet pans lightly on counter
  • Break any bubbles that surface
  • Bake for 10 to 12 minutes, ready 2 wire racks for cakes and two parchment sheets
  • Slide cake carefully into wire rack by pulling gently on parchment
  • Do not cool cake, it should be warm when rolling
  • Place parchment sheet over the cake and roll slowly and gently – do not push down on the cake
  • Slice off end diagonally so cake settles in rolled position
  • Leave rolled cake until it cools
  • Once cake is cool, unroll carefully, spread filling and roll gently from the curved end. Transfer to a serving dish and decorate

For the Coconut Cream Filling

  • Chill bowl and whisk in freezer for about 2-5 minutes
  • Whisk Cream until thick (do not overwhip) on medium setting
  • Add confectioner’s sugar and coconut extract
  • Whisk for about about 5-10 seconds
  • Use a spatula to fold in any remaining sugar from sides of bowl

There you have it. I hope you all enjoy this labor of love from me to you!

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Easy Coconut Pandan Roll Cake Recipe

Easy Coconut Pandan Roll Cake Recipe

A springy, lightly sweet Easy Coconut Pandan Roll Cake Recipe using boxed cake mix. 

  • Author: AmusingMaria
  • Prep Time: 40
  • Cook Time: 12
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Category: Desserts
  • Cuisine: Filipino
Scale

Ingredients

For the Cake

  • 16 oz box white cake mix
  • 6 egg yolks (room temperature)
  • 1/4 cup canola/vegetable oil
  • 1/2 cup coconut milk
  • 2 1/2 teaspoons Buko Pandan flavoring
  • 6 egg whites (room temperature)
  • 1/2 teaspoon cream of tartar

For the Filling

  • 2 cups heavy cream
  • 1/4 cup confectioner’s sugar
  • 1/4 teaspoon coconut  extract (optional)

Instructions

For the Filling

 
  • Chill bowl and whisk in freezer for about 2-5 minutes
  • Whisk Cream until thick (do not overwhip) on medium setting
  • Add confectioner’s sugar and coconut extract
  • Whisk for about about 5-10 seconds
  • Use a spatula to fold in any remaining sugar from sides of bowl

For the Cake

  • Preheat oven to 325 degrees
  • Line two  9×13 sheet pans with parchment paper 
  • Parchment paper should stick out a little on the side
  • Sift boxed cake mix into a large bowl
  • Make a well in the middle of the cake mix
  • Add egg yolks, oil, coconut milk, and buko pandan flavoring
  • Fold gently until combined, do no overmix.  Set aside
  • Beat egg on whites until foamy, add cream of tartar
  • Continue beating egg whites until stiff peaks form
  • Fold egg whites gently into cake batter
  • Pour batter equally into sheet pans
  • Spread to even out batter and tap sheet pans lightly on counter
  • Break any bubbled that surface
  • Bake for 10 to 12 minutes, ready 2 wire racks for cakes and two parchment sheets
  • Slide cake carefully by pulling on parchment into wire rack
  • Do not cool cake, it should be warm when rolling
  • Place parchment sheet over the cake and roll slowly and gently – do not push down on the cake
  • Slice off end diagonally so cake settles in rolled position
  • Leave rolled cake until it cools
  • Once cake is cool, unroll carefully, spread filling and roll gently from the curved end
  • Transfer to a serving dish and decorate

Notes

  • Box Cake Mix –  any brand as long as it is around 16 oz. Also Yellow, White, or Vanilla cake mix is best.
  • Egg Whites – wipe down mixing bowl and whisk with vinegar or lemon. This step helps expand the egg whites into a beautiful cloud.
  • Cream of Tartar – it helps to stabilize the egg whites but don’t stress if it’s not in your pantry
  • Buko Pandan Flavoring – I use the McCormick brand
  • Filling – no time to make your own?  Buy cool whip and use plain or add a few drops of coconut extract Topping – toasted coconut, coconut flakes, macapuno (coconut variety), it’s whatever you want, the sky is the limit

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