Introduction
The holiday season is all about spending time with loved ones and indulging in delicious treats. And what better way to get into the festive spirit than with a decadent and mouth-watering Coconut Yule Log? This dessert is perfect for any holiday gathering or dinner party, and is sure to impress your guests with its stunning presentation and delicious flavor. So, let’s get started on this fun and easy recipe!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon coconut extract
- 1/2 cup toasted coconut flakes
- Cocoa powder, for dusting
Instructions
- Preheat the oven to 350°F. Grease a 15x10x1-inch baking pan and line the bottom with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks and 3/4 cup of the granulated sugar on high speed until thick and pale yellow, about 3-4 minutes. Beat in the water and vanilla extract.
- Add the flour mixture to the egg yolk mixture and beat on low speed until just combined.
- In a separate large bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until no white streaks remain. Fold in the shredded coconut.
- Spoon the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Meanwhile, lay out a clean kitchen towel and sift cocoa powder over it.
- When the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let cool completely on a wire rack.
- In a large bowl, beat the heavy whipping cream, confectioners’ sugar, and coconut extract on high speed until stiff peaks form.
- Gently unroll the cake and spread the whipped cream over the surface. Sprinkle with toasted coconut flakes.
- Roll the cake up again, using the towel to help you. Place the cake on a serving platter and dust with cocoa powder. Serve and enjoy!
Nutritional Information
- Serving Size: 1 slice
- Calories: 280
- Total Fat: 17g
- Saturated Fat: 11g
- Cholesterol: 110mg
- Sodium: 120mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Equipment
- 15x10x1-inch baking pan
- Parchment paper
- Electric mixer
- Bowl
- Whisk
- Spatula
- Kitchen towel
- Wire rack
- Serving platter
Serving Suggestions
The Coconut Yule Log is a show-stopper dessert that is perfect for any holiday occasion. Serve it at the end of a festive dinner party or bring it to a potluck. You can also enjoy it with a cup of coffee or tea for a mid-afternoon treat.
Variations
If you want to mix things up, try adding chopped nuts, dried fruit, or chocolate chips to the batter. You can also use different extracts, such as almond or vanilla, to give the cake a different flavor. And if you’re feeling adventurous, try adding a layer of fruit preserves or caramel sauce before rolling up the cake.
Substitutions
If you’re looking for a dairy-free option, you can substitute coconut cream for the heavy whipping cream. And if you’re out of shredded coconut, you can use coconut flakes or omit it altogether.
Storage
The Coconut Yule Log can be stored in the refrigerator for up to 3 days. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
Tips
Make sure to beat the egg yolks and sugar until they are thick and pale yellow, as this will give the cake its light and fluffy texture. And when rolling up the cake, use a gentle touch to avoid cracking or breaking the cake.
Notes
Toasting the coconut flakes gives them a nutty and delicious flavor. Just spread the flakes out on a baking sheet and bake at 350°F for 5-7 minutes, or until lightly golden.
Frequently Asked Questions
- Can I make this recipe ahead of time?
- Can I freeze the Coconut Yule Log?
- Can I use a different filling?
Yes, you can make the Coconut Yule Log a day in advance and store it in the refrigerator until ready to serve.
Yes, you can freeze the Coconut Yule Log for up to 1 month. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Yes, you can use any type of filling that you like, such as whipped cream, frosting, or fruit preserves.
Personal Thoughts
Overall, the Coconut Yule Log is a fun and delicious dessert that is perfect for the holiday season. The combination of fluffy cake, whipped cream, and crunchy toasted coconut is simply irresistible. And while the recipe may seem a bit daunting at first, it’s actually quite easy to make with a little bit of patience and care. So, go ahead and give it a try – your taste buds will thank you!