Name: Coconut Purple Cake Roll Recipe
Prep time: 45 min
Cook time: 25 min
Total time: PT-487581H2M23S
Cuisine: Asian Fusion
Ingredients: 42 g vegetable oil; 100 g coconut milk; 75 g cake flour; 170 g egg white (about 6.5 eggs); 5 g cornstarch; 50 g granulated sugar; 1 tbsp lemon juice; 1 tbsp vanilla extract; 200 g taro/ube/purple sweet potato (cooked); 20 g condensed milk; 50 g milk; 50 g heavy cream/whipping cream; 25 g unsalted butter; 8 g purple sweet potato powder; 10 g sugar; 200 g whipping cream; 20 g sugar; 150 g taro/ube/purple sweet potato paste; 5 g purple sweet potato powder; 150 g whipping cream; 50 g taro/ube/purple sweet potato paste; 10 g sugar; 5 g purple sweet potato powder

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This Coconut Purple Cake Roll is a visually stunning dessert that combines the tropical sweetness of coconut with the rich, earthy flavor of purple sweet potatoes (or taro/ube). The soft and fluffy cake is filled with a luscious taro/ube paste and topped with a creamy, whipped frosting. The combination of flavors and textures makes this cake roll a perfect treat for any special occasion.

Why You’ll Love This Recipe

This Coconut Purple Cake Roll is not only delicious but also beautiful to look at! The combination of the light, airy cake with the creamy taro/ube filling and topping creates a rich, satisfying dessert. The subtle coconut flavor enhances the sweetness of the purple sweet potato filling, making every bite a tropical delight. The cake is soft and fluffy, making it easy to roll and slice into beautiful portions that are perfect for serving at parties or gatherings.

Ingredients

For the Cake:

42 g vegetable oil
100 g coconut milk
75 g cake flour
170 g egg white (about 6.5 eggs)
5 g cornstarch
50 g granulated sugar
1 tbsp lemon juice
1 tbsp vanilla extract

For the Taro/Ube/Purple Sweet Potato Paste:

200 g taro/ube/purple sweet potato (cooked)
20 g condensed milk
50 g milk
50 g heavy cream/whipping cream
25 g unsalted butter
8 g purple sweet potato powder
10 g sugar

For the Filling:

200 g whipping cream
20 g sugar
150 g taro/ube/purple sweet potato paste
5 g purple sweet potato powder

For the Topping:

150 g whipping cream
50 g taro/ube/purple sweet potato paste
10 g sugar
5 g purple sweet potato powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Cake:

Separate the Eggs: In a clean bowl, separate the eggs, placing the egg whites in the fridge to keep them cool.
Mix Wet Ingredients: In another bowl, mix the coconut milk and vegetable oil. Sift in the cake flour, mixing well, and set aside.
Preheat the Oven: Preheat your oven to 302°F (150°C). Line a 28 x 28 x 2.6 cm baking tray with parchment paper or a baking mat.
Whip Egg Whites: Add lemon juice, vanilla extract, cornstarch, and sugar to the egg whites. Use a hand mixer to beat the egg whites until soft peaks form.
Combine the Batter: Gently fold a scoop of whipped egg whites into the batter to lighten it. Then pour the batter back into the whipped egg whites and gently fold until just combined.
Bake the Cake: Pour the batter into the prepared baking tray, smoothing it out. Tap the tray a few times to remove any air pockets. Use a toothpick to run through the batter, smoothing it out further. Bake in the oven for about 25 minutes or until the cake is golden brown and fully cooked.

Preparing the Taro/Ube/Purple Sweet Potato Paste:

Cook the Taro/Ube Paste: In a separate bowl, bring together the cooked taro/ube/purple sweet potato, sugar, milk, heavy cream, unsalted butter, purple sweet potato powder, and condensed milk. Use a hand blender or food processor to beat the mixture until smooth.

Preparing the Filling:

Whip the Cream: In a clean bowl, combine the whipping cream and sugar. Beat until it thickens.
Mix the Filling: Add the taro/ube/purple sweet potato paste and purple sweet potato powder to the whipped cream. Continue to beat until smooth.

Assembling the Cake Roll:

Cool the Cake: Once the cake is baked, remove it from the oven and let it cool on a cooling rack. Once it’s cool to the touch, carefully release the sides of the cake using an icing spatula, then flip the pan upside down onto parchment paper. Peel off the pan and baking mat.
Spread the Filling: Spread the whipped cream mixture evenly across the top of the cake. Smooth it out to cover the surface.
Roll the Cake: Carefully roll the cake from one end to the other, using the parchment paper to help you guide it into a tight roll. Once rolled, allow the cake to rest in the fridge for at least 30 minutes.

Preparing the Topping:

Make the Topping: For the topping, combine the whipping cream, sugar, taro/ube/purple sweet potato paste, and purple sweet potato powder. Beat until thickened.
Frost the Cake: Once the cake has chilled, frost the top with the prepared topping, drawing frosting flowers or decorative patterns with a spatula or piping bag.

Garnishing:

Garnish: Garnish the top with coconut flakes for a tropical touch.

Serving:

Serve: Slice the cake roll into portions and serve chilled.

Servings and Timing

Servings: 6-8
Prep time: 45 minutes
Cook time: 25 minutes
Total time: 2-3 hours (including chilling time)

Variations

Flavor Variations: Swap out the purple sweet potato for other ingredients like pumpkin or sweet potato to create different flavor profiles.
Filling Options: You can fill the roll with other types of sweet fillings such as chocolate ganache, whipped cream, or fruit preserves.
Topping Variations: Instead of purple sweet potato powder in the topping, you could use matcha powder or cocoa powder for a different color and flavor.

Storage/Reheating

Storage: Store any leftover cake roll in an airtight container in the fridge for up to 3 days.
Freezing: You can also freeze the rolled cake before adding the final topping. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before adding the topping and serving.

FAQs

1. Can I use other sweet potatoes instead of purple sweet potatoes?

Yes, you can substitute purple sweet potatoes with regular sweet potatoes or even ube (if you prefer), but the color of the cake may change.

2. Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. In fact, allowing the cake to chill for a few hours enhances the flavor and helps the cake hold its shape.

3. How do I know when the cake is done baking?

The cake is done when it turns golden brown and springs back lightly when touched. You can also insert a toothpick into the center, and it should come out clean.

4. Can I use a different flour if I don’t have cake flour?

Yes, you can substitute cake flour with all-purpose flour, but the texture may be slightly different. To make cake flour from all-purpose flour, replace 1 cup of all-purpose flour with 1 cup minus 2 tablespoons, then add 2 tablespoons of cornstarch.

5. How can I make this recipe less sweet?

You can reduce the sugar in the filling and topping to suit your preference. You can also use a sugar substitute in place of regular sugar if desired.

Conclusion

The Coconut Purple Cake Roll is a stunning and delicious dessert that combines the rich flavors of coconut, taro, and purple sweet potatoes. It’s a beautiful and fun dessert for special occasions or as a sweet treat to enjoy with family and friends. With its creamy filling and vibrant colors, this cake will certainly make a statement at your next gathering!