Tag Archives: cake roll

Sour Cream Coconut Cake Roll

SONY DSCWith Valentine’s Day just around the corner, a Sour Cream Coconut Cake or cake roll is a perfect dessert for any celebrations you may have.
christmas coconut cakeLast Christmas I told you about our annual Sour Cream Coconut Cake.  This year I made the cake for the Christmas dinner our neighbors shared with us, and everyone loved it!  This cake started with one box cake mix divided into three cake pans.  After baking the layering went like this.mosaiccoconut cake layering copyAfter layering I frosted the cake and it spent the next five days nice and tidy in the refrigerator like this:coconut cake tupperwareFive days later …

Christmas cocont cakeYum! Yum!  However, when I was making the Peppermint Fudge Cake Roll earlier in the month I got to wondering if the sour cream coconut cake would make a perfect cake roll too.coconut cake roll batterOne recipe gave me two cake rolls. I divided the batter between two 10″x 15″ baking pans.mosaiccake roll layering copyThese I prepared in the same way as the cake, layering with the sour cream and coconut mixture.  Then I rolled them up and wrapped them tightly in plastic wrap and then foil.  I froze them to test and see how they taste after freezing for a month.
SONY DSCThis week, much to the delight of my sous-chef dish-washing mom and the Chief, I retrieved one of the cake rolls from the freezer. I let it thaw while still wrapped in plastic first on the kitchen counter for an hour and then finally in the refrigerator.   I mixed up sour cream, sugar, coconut and whip cream to frost the cake roll.  I will totally embarrass myself if I tell you how fast we consumed this cake roll 🙂

Whether it is the cake or the cake roll you choose to make it can be served a day after making it.  However, it is at its peak between 3 and 7 days after making it.  There is just something about how the flavors all meld together and sink into the cake that makes waiting worth it!

Many blessings and Happy Cooking!

Sour Cream Coconut Cake Roll
This beautiful cake roll is as delicious as it is pretty! Let it rest for 1 to 7 days for maximum flavor.
Serves: 16
  • 1 Duncan Hines Yellow Butter Cake Mix
  • Eggs, oil, and water according to cake mix directions.
  • 16 oz. sour cream
  • 2 cups granulated sugar
  • 2 packages frozen coconut
  • 8 oz. Cool Whip
  • 1 cup flaked coconut
  • Powdered sugar for sprinkling
  1. Mix cake mix according to directions on the package. Grease two 10" x 15" baking sheets and lay parchment paper over the greased sheet. Spray parchment lightly with canola spray. Divide batter between the two sheets, bake for 12 to 15 minutes until cake is puffy and brown. Do not over bake.
  2. While cake is baking prepare two cotton towels by sprinkling with powdered sugar.
  3. Remove cakes from oven and carefully turn over onto each prepared cotton towel. Slowly remove parchment paper and starting at the short end roll the warm cake and towel jelly roll style. Leave each rolled cake to cool on the counter or cooling rack.
  4. While cake is cooling, in a medium size bowl, mix together sour cream, sugar, and thawed coconut. Set aside one cup of this mixture and add it to the cool whip to use as frosting.
  5. When cake roll is cool, slowly unroll the toweled cake being careful not to tear the cake. Once it is unrolled spread each cake roll with half the sour cream/sugar mixture.
  6. Starting at the short end roll the cake roll tightly jelly-roll style. Frost each roll and sprinkle with half of the flaked coconut. Place in air tight container such as Tupperware. Store in refrigerator for 1 to 7 days.
  7. Slice and enjoy!
Recipe makes 2 cake rolls which will serve 8 people per roll.

Cake rolls can be stored in the freezer for 1 to 2 months, without frosting, but with coconut mixture inside the roll. Thaw, top with frosting and enjoy!

Step by step instructions found at
http://praycookblog.com/2013/01/16/sour-cream-coconut-cake-roll/ ‎

Peppermint Fudge Cake Rolls

With Thanksgiving falling early this year it seems like a long time until December 1.  I am thankfully ready to let the Christmas baking begin! I have so many recipes to share and stories to tell I was stumped as to where I should start. Then I came across the recipe for a Peppermint Cake Roll and I knew exactly where to begin. Truly, it has angel food cake (my all-time favorite cake) peppermint candy (very Christmas-y) fudge (I knew you would like that) and then there is the whip cream — oh the whip cream (aka Cool Whip!)
This elegant dessert starts out with a box cake mix for Angel Food Cake.  I use Duncan Hines because my sous-chef dish-washing mom says when it comes to a box cake nothing beats Duncan Hines. Who am I to argue? I mixed it up according to the directions on the box, which by the way are: Add 1 1/4 cups water and beat with mixer for 2 minutes. Done.
While the cake was baking in two 10″ x 15″ cookie sheets, I sprinkled powdered sugar all over a cotton towel.  The cake only bakes for about 12 minutes until it is springy and done. This recipe makes two rolls and I baked each pan separately on the middle rack.
This roll could have come out about 1 minute earlier, but the browning didn’t hurt anything. The cake is carefully flipped onto the powdered towel. Starting at the short end I carefully rolled the cake into the towel.  I set both rolls on a baking rack to cool for about an hour.  While the cake was cooling I was chatting with my friend Sue. Even though we are 1200 miles apart it seems just like old times when we spent many hours in the kitchen together. I excitedly told her about my peppermint fudge cake rolls and she told me she thought I could stir some cocoa into the whipped cream for a little extra richness.  Sue has taught me amazing things for the better part of 35+ years and she didn’t let me down this time! I added cocoa to the cool whip and set it back in the refrigerator.
The original recipe calls for peppermint extract, but I urge you to use a chocolate liqueur to push this topping right over … the top! When the cakes had cooled I unrolled and spread the cool whip mixture and drizzled half of the fudge.
After gently rolling up the cake I spread more of the cool whip mixture.

Sprinkled with crushed candy canes and this cake roll is ready for any holiday party — or a simple dinner with family or friends.

~Blessings and let the Christmas baking begin! Catherine

Peppermint Fudge Cake Rolls
Prep time
Cook time
Total time
Easily serve a crowd with 2 decadent cake rolls or freeze one for later. The cocoa adds a layer of richness making an incredible dessert as pretty as it is delicious.
Serves: 2 cakes, 8 slices each
  • 1 pkg. (16 oz.) Angel food cake mix
  • 1 carton (16 oz.) Cool Whip Topping
  • 2 tablespoons cocoa
  • 3 teaspoons Godiva Liqueur
  • 1 cup hot fudge ice cream topping
  • ½ cup crushed peppermint candies, divided in 2
  • Confectioners' sugar for sprinkling
  1. Line two greased 15" x 10" x 1" baking pans with parchment paper.
  2. Prepare cake mix according to package directions. Divide the batter evenly into the two prepared pans, spreading evenly.
  3. Bake at 350 degrees F. for 12 to 15 minutes or until tops spring back with lightly touched. Cool for 5 minutes.
  4. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. In a small bowl, sprinkle cocoa over whipped topping and stir gently. Add in chocolate liqueur. Unroll cakes, spread each with 1½ cups of cool whip liqueur mixture. Spread within ½" of the edges.
  6. Drizzle each cake with half of the fudge topping; sprinkle with 2 TB crushed candies. Roll up again, without the towel.
  7. Transfer to serving platters. Frost with remaining cool whip liqueur mixture. Sprinkle with crushed candies.
  8. Cakes can be served immediately, refrigerated for later use. The cake can be covered and frozen for up to one month.
  9. Remove from freezer 15 minutes before serving. Top with additional candies and serve.
Recipe adapted from Taste of Home recipe by Suellen Calhoun

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