Pina Colada Roll Recipes

PINA COLADA SWISS CAKE ROLL

Steps:

• Preheat the oven to 375 degrees.
• Line a 15x10x1 baking pan with parchment paper.
• In a large mixing bowl, beat the eggs on high speed for 5-6 minutes, they should be thick and lemon colored. Add the cake mix, water, and oil to the eggs. Beat on low for 30 seconds and then increase the speed to medium and beat for one minute.
• Spread 3 1/2 cups of cake batter into your prepared pan, making sure to spread the batter as evenly as possible.
• Bake for 14-16 minutes or until the cake springs back when lightly pressed in the center. While the cake bakes prepare a clean tea towel by lightly sprinkling 1/4 cup of powdered sugar over the towel.
• Immediately after removing the cake from the oven invert the cake onto the prepared tea towel and gently peel off the parchment paper. While the cake is hot, roll the cake up in the tea towel. Roll from the short end so that you have several rolls.
• Place the rolled cake on the counter, seam side down and let cool for 10 minutes. After 10 minutes cooling at room temperature, place the cake in the fridge to cool for 1 hour.
• To make the coconut whipped cream filling: first place a glass or metal bowl and the beaters to your mixer into the fridge to chill for 5 minutes. Pour the heavy whipping cream into the chilled bowl and beat on high until very stiff peaks form, almost to the point of being butter. Add 5 Tablespoons of cream of coconut and 1/2 teaspoon of vanilla and gently stir until combined.
• To make the frosting: Beat together the softened butter, pineapple juice concentrate, cream of coconut and vanilla until light and fluffy. Gradually beat in 2 1/2 cups powdered sugar.
• To assemble the cake: After the cake has completely cooled, gently unwrap the cake from the tea towel and unroll the cake.
• Evenly spread the coconut whipped cream over the cake.
• Reroll the cake as gently, yet tightly as you can. Trim the ends if desired and place the cake onto a serving tray.
• Spread the top and sides with frosting, reserving about 1/3 cup frosting for decorating. Add 2-3 drops of yellow food coloring to the reserved frosting and pipe on decorative rosettes.
• Store in the fridge. Best eaten within 2-3 days.

PINA COLADA ROLL

Steps:

• 1. The day before: In small bowl, place drained pineapple and coconut; add about 1 tsp. rum (I used Capt. Morgan Spiced Rum). Stir to combine well. Cover and marinate overnight in the refrigerator. The liquid should be mostly absorbed when you're ready to use it.
• 2. Place chocolate in microwave on low heat until it is melted; I had to add a 1/2 tsp. of oil to get it to keep from getting hard before I got it all used up.
• 3. Wrap tortillas in damp paper towels and microwave on 40% power for about 30 seconds, until they are warm and pliable.
• 4. Peel and slice banana in half and then slice it lengthwise (4 pcs). Spread 1 Tbsp melted chocolate on center of tortilla, just what the banana pieces will cover; lay banana pieces side by side, cut side up; drizzle just a few drops of chocolate on bananas; top with pineapple/coconut mixture (about 6 pcs. of pineapple fit on top of bananas). Drizzle with a little bit more chocolate!
• 5. Sprinkle some chopped pecans over and then roll up as for a burrito, keeping it as taut as you can and fold in sides. I used toothpicks to keep it closed (see pic).
• 6. Deep fry in oil for about 3-4 minutes, until they are crisp and light brown. Remove with tongs and place on paper towel on a rack. Let cool.
• 7. When cool, drizzle yet a little more chocolate over and then squirt a nice amount of whipped cream in center of top, then put a cherry on that. Sprinkle with a few more pecans.
• 8. This is NOT finger food, you'll have to cut with a sharp knife and eat it with a fork...Enjoy!