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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

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

Find it online: https://www.amusingmaria.com/easy-coconut-pandan-roll-cake-recipe/