Important: You must be 19 years of age to purchase alcohol.
View Cart

ONLINE ORDER NOTICE: Home and Store Delivery Orders may take longer than normal due to higher order volumes.
Same-Day Pickup now available at 190+ Locations.

Coconut and Passion‑Fruit Roulade with Coconut Cookies

Holiday 2018
F201806084.jpg
food and drink

BY: Joanne Yolles

A snowy white cake that’s tropical in flavour will be a welcome addition to your holiday offerings. The tender coconut cookies are a variation of Mexican wedding cookies, with coconut replacing the more traditional ground nuts. The dough has very little sugar; the sweetness comes from the icing sugar coating. Alternatively, for a bit of sparkle, roll the cookies in an equal amount of sanding sugar before baking instead, and omit the icing sugar. The cake is soft, light and just sweet enough. Pure passionfruit juice is a must for this recipe, and is often sold frozen in Latin-American grocery stores.

COCONUT COOKIES
1 cup (250 mL) all-purpose flour
1 cup (250 mL) unsweetened shredded coconut
½ cup (125 mL) unsalted butter, room temperature
2 tbsp (30 mL) sugar
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) coconut extract
½ cup (125 mL) sifted icing sugar for coating

PASSION-FRUIT CURD AND MOUSSE
¼ cup (60 mL) fresh passion-fruit juice, divided
¼ tsp (1 mL) gelatin
3 tbsp (45 mL) sugar
1 egg
1 egg yolk
2 tbsp (30 mL) unsalted butter
¾ cup (175 mL) whipping cream
1 tbsp (15 mL) icing sugar

COCONUT CAKE
2 tbsp (30 mL) icing sugar
1¼ cups (310 mL) cake flour
1½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
3 eggs separated, plus 1 egg white
¾ cup (175 mL) sugar, divided
5 tbsp (75 mL) fresh orange juice
¼ cup (60 mL) vegetable oil
1 tsp (5 mL) coconut extract
⅓ cup (80 mL) sweetened, shredded coconut
¼ tsp (1 mL) cream of tartar
⅓ cup (80 mL) whipping cream for garnish
Icing sugar for garnish

1. For the coconut cookies, preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.

2. Combine the flour and coconut in a food processor and process until the coconut is very finely ground; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth. Beat in the sugar until combined, then add the vanilla and coconut extracts. Add the flour-coconut mixture and beat on low speed just until combined.

4. Roll walnut-sized balls of dough and place about 2 inches (5 cm) apart on the baking sheet. Bake for 15 to 20 minutes or until very lightly browned. Remove from oven and cool for 2 to 3 minutes. The cookies should still be warm but not hot.

5. Put the 1/2 cup (125 mL) icing sugar in a small bowl and roll the warm cookies, 1 or 2 at a time, in the sugar, making sure each is fully coated. Transfer the cookies to a wire rack to cool, then dust lightly with another coating of icing sugar. The cookies can be made a day ahead and stored in an airtight container at room temperature.

6. For the passion-fruit curd, measure 1 tbsp (15 mL) of the passion-fruit juice into a small bowl, add the gelatin and stir to combine; set aside.

7. Combine the remaining passion-fruit juice and sugar in a small saucepan and place over medium heat until the sugar dissolves and the mixture is hot. Whisk together the egg and yolk, then slowly whisk in the hot passion-fruit mixture. Return the mixture to the saucepan and whisk over low heat until the mixture thickens without boiling.

8. Off the heat, whisk in the gelatin mixture until dissolved, followed by the butter. Strain the mixture through a fine sieve into a clean bowl, cover the surface directly with plastic wrap and refrigerate until firm, about 2 hours. The passion-fruit curd can be made to this point 2 days in advance.

9. For the coconut cake, preheat the oven to 325°F (160°C).

10. Line an 11½ x 17½-inch (29 x 44 cm) jellyroll pan with parchment paper. Set aside. Place another piece of parchment paper, slightly larger than the baking pan, on the countertop and sift icing sugar in a thin layer overtop.

11. Sift together the cake flour, baking powder and salt and set aside. In a large bowl, whisk together the egg yolks and ½ cup (125 mL) of the sugar. Whisk in the orange juice, vegetable oil and coconut extract. Add the flour mixture, whisking just until smooth, then stir in the shredded coconut.

12. Place the 4 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add the cream of tartar and beat to soft peaks. Gradually beat in the remaining ¼ cup (60 mL) sugar and beat until the whites are stiff but not dry. Using a rubber spatula, fold about one-quarter of the egg whites into the flour mixture, then gently fold in the remaining whites. Transfer the batter to the prepared pan and smooth the top.

13. Bake in the middle of the oven for 14 to 18 minutes, just until the cake is lightly browned and springs back when touched. Right after removing the cake from the oven, run a knife around the edges and carefully turn the cake out onto the icing sugar-dusted parchment paper. Remove the pan and peel the parchment off the cake. Starting at the short end, gently roll the cake up, rolling the bottom sheet of parchment paper along with it. Allow the cake to cool completely. The cake can be baked 1 day ahead and stored in the rolled position, at room temperature.

14. When ready to fill, gently unroll the cake and spread 5 tbsp (75 mL) of the passion-fruit curd evenly overtop. Beat the ¾ cup (175 mL) of whipping cream and 1 tbsp (15 mL) of icing sugar to stiff peaks then fold into the remaining passion-fruit curd. Spread the cream evenly over the cake to within 1 inch (5 cm) of the edges. Reroll the cake, using the parchment paper to pull it along. Chill the cake for at least 1 hour, then trim off the ends. The cake can be assembled, well wrapped and refrigerated for up to 2 days.

15. Before serving and for the garnish, beat ⅓ cup (80 mL) of whipping cream to stiff peaks and transfer to a piping bag fitted with a star tip. Pipe rosettes of cream on top of the cake and top with the coconut cookies. Dust icing sugar lightly overtop if desired.

Serves 8, with about 25 cookies

What to Serve

LCBO#:897645
$23.90  
F201806084.jpg
food and drink

Coconut and Passion‑Fruit Roulade with Coconut Cookies

Holiday 2018

BY: Joanne Yolles

A snowy white cake that’s tropical in flavour will be a welcome addition to your holiday offerings. The tender coconut cookies are a variation of Mexican wedding cookies, with coconut replacing the more traditional ground nuts. The dough has very little sugar; the sweetness comes from the icing sugar coating. Alternatively, for a bit of sparkle, roll the cookies in an equal amount of sanding sugar before baking instead, and omit the icing sugar. The cake is soft, light and just sweet enough. Pure passionfruit juice is a must for this recipe, and is often sold frozen in Latin-American grocery stores.

COCONUT COOKIES
1 cup (250 mL) all-purpose flour
1 cup (250 mL) unsweetened shredded coconut
½ cup (125 mL) unsalted butter, room temperature
2 tbsp (30 mL) sugar
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) coconut extract
½ cup (125 mL) sifted icing sugar for coating

PASSION-FRUIT CURD AND MOUSSE
¼ cup (60 mL) fresh passion-fruit juice, divided
¼ tsp (1 mL) gelatin
3 tbsp (45 mL) sugar
1 egg
1 egg yolk
2 tbsp (30 mL) unsalted butter
¾ cup (175 mL) whipping cream
1 tbsp (15 mL) icing sugar

COCONUT CAKE
2 tbsp (30 mL) icing sugar
1¼ cups (310 mL) cake flour
1½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
3 eggs separated, plus 1 egg white
¾ cup (175 mL) sugar, divided
5 tbsp (75 mL) fresh orange juice
¼ cup (60 mL) vegetable oil
1 tsp (5 mL) coconut extract
⅓ cup (80 mL) sweetened, shredded coconut
¼ tsp (1 mL) cream of tartar
⅓ cup (80 mL) whipping cream for garnish
Icing sugar for garnish

1. For the coconut cookies, preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.

2. Combine the flour and coconut in a food processor and process until the coconut is very finely ground; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth. Beat in the sugar until combined, then add the vanilla and coconut extracts. Add the flour-coconut mixture and beat on low speed just until combined.

4. Roll walnut-sized balls of dough and place about 2 inches (5 cm) apart on the baking sheet. Bake for 15 to 20 minutes or until very lightly browned. Remove from oven and cool for 2 to 3 minutes. The cookies should still be warm but not hot.

5. Put the 1/2 cup (125 mL) icing sugar in a small bowl and roll the warm cookies, 1 or 2 at a time, in the sugar, making sure each is fully coated. Transfer the cookies to a wire rack to cool, then dust lightly with another coating of icing sugar. The cookies can be made a day ahead and stored in an airtight container at room temperature.

6. For the passion-fruit curd, measure 1 tbsp (15 mL) of the passion-fruit juice into a small bowl, add the gelatin and stir to combine; set aside.

7. Combine the remaining passion-fruit juice and sugar in a small saucepan and place over medium heat until the sugar dissolves and the mixture is hot. Whisk together the egg and yolk, then slowly whisk in the hot passion-fruit mixture. Return the mixture to the saucepan and whisk over low heat until the mixture thickens without boiling.

8. Off the heat, whisk in the gelatin mixture until dissolved, followed by the butter. Strain the mixture through a fine sieve into a clean bowl, cover the surface directly with plastic wrap and refrigerate until firm, about 2 hours. The passion-fruit curd can be made to this point 2 days in advance.

9. For the coconut cake, preheat the oven to 325°F (160°C).

10. Line an 11½ x 17½-inch (29 x 44 cm) jellyroll pan with parchment paper. Set aside. Place another piece of parchment paper, slightly larger than the baking pan, on the countertop and sift icing sugar in a thin layer overtop.

11. Sift together the cake flour, baking powder and salt and set aside. In a large bowl, whisk together the egg yolks and ½ cup (125 mL) of the sugar. Whisk in the orange juice, vegetable oil and coconut extract. Add the flour mixture, whisking just until smooth, then stir in the shredded coconut.

12. Place the 4 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add the cream of tartar and beat to soft peaks. Gradually beat in the remaining ¼ cup (60 mL) sugar and beat until the whites are stiff but not dry. Using a rubber spatula, fold about one-quarter of the egg whites into the flour mixture, then gently fold in the remaining whites. Transfer the batter to the prepared pan and smooth the top.

13. Bake in the middle of the oven for 14 to 18 minutes, just until the cake is lightly browned and springs back when touched. Right after removing the cake from the oven, run a knife around the edges and carefully turn the cake out onto the icing sugar-dusted parchment paper. Remove the pan and peel the parchment off the cake. Starting at the short end, gently roll the cake up, rolling the bottom sheet of parchment paper along with it. Allow the cake to cool completely. The cake can be baked 1 day ahead and stored in the rolled position, at room temperature.

14. When ready to fill, gently unroll the cake and spread 5 tbsp (75 mL) of the passion-fruit curd evenly overtop. Beat the ¾ cup (175 mL) of whipping cream and 1 tbsp (15 mL) of icing sugar to stiff peaks then fold into the remaining passion-fruit curd. Spread the cream evenly over the cake to within 1 inch (5 cm) of the edges. Reroll the cake, using the parchment paper to pull it along. Chill the cake for at least 1 hour, then trim off the ends. The cake can be assembled, well wrapped and refrigerated for up to 2 days.

15. Before serving and for the garnish, beat ⅓ cup (80 mL) of whipping cream to stiff peaks and transfer to a piping bag fitted with a star tip. Pipe rosettes of cream on top of the cake and top with the coconut cookies. Dust icing sugar lightly overtop if desired.

Serves 8, with about 25 cookies

Back To Top