Blackberry Coconut Roll Cake

Steps

Sponge Cake

1. 1

   Preheat the oven to 350°F (180 °C) (180°C (350 °F)). Grease and line two quarter-sheet trays with baking spray and parchment paper.

2. 2

   Add the white cake mix, eggs, coconut cream, and neutral oil to a large bowl. Mix until the batter is smooth and well combined.

3. 3

   Divide the batter between the two prepared trays and spread it evenly into thin layers.

4. 4

   Bake for 12–15 minutes, until the cakes are golden brown and spring back when touched lightly.

   Start 15-minute timer
5. 5

   Remove the cakes from the oven and immediately flip each one onto a separate clean dish towel.

6. 6

   While the cakes are still hot, roll each cake up with its towel into a log shape. Set the rolled cakes aside to cool. Work promptly so the cakes do not cool flat and become difficult to roll.

Blackberry Compote

7. 7

   To make the compote, combine the blackberries, sugar, lemon juice, and salt in a saucepan.

8. 8

   Cook the berry mixture over medium heat, stirring occasionally, until the blackberries have broken down into a soft compote.

9. 9

   Set the blackberry compote aside and let it cool completely before assembling the cake.

Assembly

10. 10

    Add the heavy whipping cream to a mixing bowl and whip until soft peaks form.

11. 11

    Add the remaining coconut cream and continue whipping until the mixture reaches stiff peaks.

12. 12

    Gently unroll one rolled cake. Spread a thin, even layer of cooled blackberry compote over the center of the cake, leaving enough room at the edges to prevent excessive filling from squeezing out.

13. 13

    Roll the cake back up carefully and place it seam-side down on a serving tray.

14. 14

    Frost the top of the roll cake generously with the coconut whipped cream.

15. 15

    Finish with coconut flakes and serve.