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Pina Colada Cake Roll






  1. Filling: In medium saucepan, stir together pineapple with juice, cream of coconut, cornstarch, sugar and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Cover and cool to room temperature. Meanwhile, preheat oven to 375 degrees F.
  2. Cake: Grease a 15 x 10 x 1-inch jellyroll pan. Line with wax paper; grease again, then lightly flour; set aside.
  3. In small bowl, combine flour, baking powder and salt.
  4. In large bowl, beat egg yolks, 1/2 cup of the sugar and the vanilla extract until creamy and light-colored. Sift flour mixture over egg mixture; gently fold in with spatula.
  5. In clean bowl with clean beaters, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until stiff. Fold into batter. Spread evenly in pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with fingers.
  6. Meanwhile, sprinkle confectioners' sugar onto a clean kitchen towel. Cool cake in pan 10 minutes. Invert pan onto towel. Remove pan, then carefully peel off wax paper. Trim uneven edges of cake. Starting at narrow end, roll up cake and towel jellyroll fashion. Place seam side down on wire rack; cool completely.
  7. Unroll cake. Sprinkle the 2 tablespoons rum evenly over cake, if desired. Spread filling over surface, leaving 1/4-inch border on all sides. Sprinkle with the 1/2 cup coconut. Roll up cake, gently removing towel. Place cake on serving platter.
  8. Topping: In large chilled bowl, with chilled beaters, beat cream, cream of coconut and rum, if desired, until stiff peaks form. Fit a pastry tube with star tip, then fill with the cream mixture. Pipe over top of cake. Sprinkle with toasted coconut.


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