Yield: 8–10 servings
- 6 Tbsp (90g) full fat coconut milk
- 6 ounces (170g) white chocolate, chopped
- ½ cup + 1 Tbsp (135g) Terrapin Ridge Farms Key Lime Pie Jelly
- ¾ cup + 2 Tbsp (105g) all-purpose flour
- 1/3 cup (28g) sweetened shredded coconut
- 1 cup (198g) granulated sugar, divided
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 5 large eggs, separated & room temperature*
- 6 ¾ Tbsp (95g) coconut oil, melted & cooled slightly
- 6 ¾ Tbsp (102g) full fat coconut milk
- green gel food colouring, optional
- ¼ cup (28g) confectioners’ sugar
*You will need 3 egg yolks and 5 egg whites. Save those two extra yolks for another dish!
- Pour coconut milk into a heatproof bowl and microwave in 30-second increments until rather hot. Remove bowl from microwave and add chopped chocolate, making sure chocolate is fully submerged. Set aside for 2 minutes.
- Gently mix until chocolate is melted and completely combined with the coconut milk. Place chocolate mixture in fridge while you make the sponge.
- Heat oven to 350°F. Grease and line a half sheet pan with parchment paper; set aside. (We used this half sheet pan.)
- In a medium bowl, whisk together flour, shredded coconut, 10 tablespoons (123g) granulated sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together 3 egg yolks, coconut oil, and coconut milk. Add half of the dry ingredients, mixing with a silicone spatula to incorporate. Add remaining dry ingredients and mix until smooth.
- Use a little bit of lemon juice or white vinegar to wipe down bowl and whisk attachment of your mixer. Place 5 egg whites in bowl and whip at medium speed until soft peaks form. Gradually add 6 tablespoons (75g) granulated sugar, continuing to whip until stiff, glossy peaks form.
- Add a big spoonful of meringue (and several drops of gel food colouring, if using) to the cake mixture, gently folding in with a silicone spatula. Add remaining meringue and gently fold in.
- Spread batter into prepared pan, smoothing out with an offset spatula.
- Bake for 14–17 minutes or until lightly golden.
- While cake bakes, place a large piece of parchment paper on your work surface. Sprinkle paper with ¼ cup (28g) confectioners’ sugar.
- Once cake comes out of oven, immediately turn cake out onto sugared parchment.
NOTE: This may seem intimidating, especially since we’re so used to letting cakes cool some in their pans. But, no fear! Be brave!
- Brush parchment on which cake was baked with some cold water to help loosen it some. Carefully remove parchment from cake.
- Starting with the narrow end, gently roll up the warm cake with the sugared parchment. Place on wire rack seam side down and allow cake to cool completely whilst rolled up.
- Once your cake is cool, retrieve white chocolate mixture from fridge. Whisk until smooth.
- Slowly and carefully unroll your cake. Spread white chocolate mixture over cake with an offset spatula or the back of a spoon, leaving a half inch border around cake. Then spread jelly over white chocolate.
- Gently roll your cake back up (without the parchment inside), making sure to keep it even and somewhat tight. Wrap cake in parchment and let rest (seam side down) in fridge for at least one hour.
- Dust cake with confectioners’ sugar before serving, if you like.