Easy Coconut Pandan Roll Cake Recipe
A springy, lightly sweet Easy Coconut Pandan Roll Cake Recipe using boxed cake mix.
- Prep Time: 40
- Cook Time: 12
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Desserts
- Cuisine: Filipino
Ingredients
Scale
For the Cake
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16 oz box white cake mix
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6 egg yolks (room temperature)
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1/4 cup canola/vegetable oil
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1/2 cup coconut milk
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2 1/2 teaspoons Buko Pandan flavoring
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6 egg whites (room temperature)
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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
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Chill bowl and whisk in freezer for about 2-5 minutes
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Whisk Cream until thick (do not overwhip) on medium setting
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Add confectioner’s sugar and coconut extract
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Whisk for about about 5-10 seconds
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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