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
Ingredients
Scale
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