We are in the doldrums of this brutally cold winter so anything I can make in the kitchen that is reminiscent of summer or a tropical island is what is helping me to get through this polar vortex.  Enter Raspberry Coconut Cake Roll.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

Just the smell of coconut lifts my spirits because it reminds me of my favorite suntan lotion.  Right behind my number one flavor combination,  chocolate with coconut, raspberry with coconut is my next favorite coconut combination.  The flavors are so light and fresh tasting together.

I have always wanted to try a rolled cake especially when I see pumpkin versions floating around the internet in the fall.  I was always so afraid of failure as I assumed the cake would crack into a pieces when I rolled it, so it has taken me until now to put my big girl pants on and give it a try.  And let me tell you, this Raspberry Coconut Cake Roll truly is easier to make than you would think!

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

I have included step-by-step photos to teach you how to make and assemble this Raspberry Coconut Cake Roll so that hopefully you will not be intimidated like I was to make the light, fluffy cake.  The frosting is literally like biting into a cloud and was so much fun to work with.  If you are not a coconut fan, sliced almonds would be a nice substitute for an outer coating for the cake.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

How to make a cake roll: Raspberry Coconut Cake Roll

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 10 servings

Ingredients

    For the cake!
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 tsp coconut extract
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberry jam
  • For the frosting!
  • 2 large egg whites
  • 1/2 cup sugar
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 cup shredded sweetened coconut

Instructions

    For the cake!
  1. Preheat oven to 350 degrees.
  2. Grease a 18 X 13'' rimmed baking sheet with nonstick cooking spray. Line bottom of tray with parchment paper and grease the parchment paper generously.
  3. In a large bowl, using an electric mixer, beat the eggs at medium-high speed. Add the sugar 1/4 cup at a time. Add coconut extract. Whip until mixture has thickened, 6-8 minutes.
  4. Sprinkle flour, baking powder and salt over whipped eggs and fold in gently with a spatula.
  5. Pour batter into prepared pan and spread evenly with an offset spatula.
  6. Bake until toothpick inserted comes out clean, about 12 minutes.
  7. Place a piece of parchment paper that is slightly larger than the pan onto your counter.
  8. Gently run a knife around the edges of the pan to loosen the cake.
  9. Quickly flip the pan upside down onto the parchment and lift off the pan.
  10. Peel the parchment paper that was baked onto the bottom for the cake.
  11. Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper and leave to cool for 15 minutes.
  12. Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake.
  13. Roll back up carefully (without the parchment paper). Place onto serving dish.
  14. For the frosting!
  15. Place egg whites, sugar, and extracts into a medium-sized heatproof bowl. Place bowl over a small pot of simmering water about 1-inch deep (or use a double boiler). Whisk the mixture until the sugar is dissolved.
  16. Remove the bowl from the heat and beat mixture with a mixer on medium-high speed until it is thickened and cooled and appears shiny, about 5 minutes.
  17. Spread frosting over cooled cake roll.
  18. Lightly press shredded coconut onto frosting.
  19. Cut and serve.
  20. Cake recipe adapted from America's Test Kitchen Baking Book
  21. Frosting recipe adapted from Food Network Magazine

Pour batter into prepared pan and spread evenly with an offset spatula

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Bake cake until toothpick inserted comes out clean, about 12 minutes

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Quickly flip the pan upside down onto the parchment and lift off the pan

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Peel off the parchment paper that was baked onto the bottom for the cake

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Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper; cool for 15 minutes

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Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake

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Roll back up carefully (without the parchment paper) and place onto serving dish

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Prepare frosting, spread onto cake and gently press coconut onto frosting

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Raspberry Coconut Cake Roll {satisfymysweettooth.com}On a side note, I have been reading Bridget Jones Mad About the Boy by Helen Fielding for book club this week and I just can’t get her voice out of my head as I write!  I have not read the two previous books, but let me tell you if you are looking for a quick and literally laugh-out-loud book to pass the time while you wait for spring to arrive, I would highly recommend this book!  Have you read any good books lately?

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I have mentioned to you before how cheesecake is never my top choice of desserts.  However, my love of goat cheese intrigued me enough to make this Lemon Raspberry Goat Cheesecake.  I mean anything that starts with a graham cracker crust can’t be bad.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This Lemon Raspberry Goat Cheesecake is not overwhelmingly sweet and you can appreciate the subtle flavor difference that the goat cheese offers compared to a cheesecake made only with cream cheese.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

The lemon and raspberry flavors get layered so that the cake had a swirly, pretty pastel pattern.  This Lemon Raspberry Goat Cheesecake is really a blank canvas for so many sauces, syrups and accompaniments.  I dressed it simply with extra fresh raspberries, but I would love to taste it with a rich balsamic reduction.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 12

1 piece (1/12 of cake)

A subtle twist on a classic dessert

Ingredients

    For the crust
  • 12 whole graham crackers
  • 8 Tbsp (1/2 cup) unsalted butter, melted
  • 1/4 cup sugar
  • For the cheesecake
  • 16 ounces (455 grams) goat cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup sugar
  • 5 eggs
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 cup pureed raspberries (strained to remove seeds)
  • zest and juice of 1 lemon
  • 1/2 cup raspberries, for garnish

Instructions

    For the crust
  1. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray.
  2. Crush the graham crackers using a food processor or place them into a bag and smash them with a rolling pin (they don't have to be superfine).
  3. In a medium bowl, combine crushed graham crackers, melted butter and sugar and stir to combine.
  4. Press mixture firmly into bottom of prepared pan.
  5. Bake 10 minutes.
  6. For the cheesecake
  7. In a large bowl, with an electric mixer, beat the goat cheese, cream cheese and sugar until smooth and creamy and no lumps remain.
  8. Add the eggs one a time, mixing to incorporate after each addition.
  9. Add the flour and salt and mix just to combine.
  10. Remove 1/3 of the batter and place it into a separate bowl. Add raspberry puree and mix.
  11. Add the lemon juice and zest to the remaining 2/3 batter.
  12. In the center of the baked crust, add 1/4 cup of the lemon batter. Then place 1 Tbsp of the raspberry batter into the center of the lemon batter. Repeat with remaining batter continuing to alternate flavors. Don't worry if it doesn't look perfect, or if it appears that the batter is not spreading well.
  13. Bake for 50-70 minutes. Check the cake at 50 minutes. The cake is done baking when it has pulled away from the edges of the pan and the center of the cake only slightly jiggles when you shake it lightly.
  14. Cool in the refrigerator for at least 2 hours before serving.
  15. Garnish with fresh raspberries.
  16. Recipe adapted from Bake it Like You Mean it by Gesine Bullock-Prado

Notes

Per piece of cake (1/12 of cake): Calories: 487 Fat: 36 Carbohydrates: 31

bake graham cracker crust

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layer lemon and raspberry flavors of batter

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bake

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Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This cake comes from the incredible work of art called Bake It Like You Mean It:  Gorgeous Cakes from Inside Out by Gesine Bullock-Prado who is the author of another gorgeous book that I shared with you called Sugarbaby.

This book filled with cakes is divided into the following chapters:

Bake it LIke You Mean it by Gesine Bullock-Prado

There are somewhat simpler recipes such as these varieties of meringues,

Bake it LIke You Mean it by Gesine Bullock-Prado

there are souffless like this Grand Marnier flavored one,

Bake it LIke You Mean it by Gesine Bullock-Prado

and then their are tortes and trifles that make my heart skip a beat in awe and anxiety about attempting to make them.  Even if you are fearful like I am, Gesine offers such helpful tips and advice and jaw-dropping photos to inspire you and help you on your way.

Bake it LIke You Mean it by Gesine Bullock-Prado

If you are looking to take cake baking and decorating to a whole new level, Bake It Like You Mean It is just the book to challenge you.

*Abrams Publishing provided me with a copy of the book, but all opinions are, as always, my own.

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I have been so excited to tell you that I am contributing some of my dessert recipes to Best Friends For Frosting!  Best Friends For Frosting is a site totally devoted to everything dessert!  You will find recipes, interviews with bakery owners and other food bloggers, food styling tips and great ideas for party themes.

My first recipe that I have contributed to the site is for these festive Almond Raspberry Holiday Macarons.  I know that macarons have a reputation of being fussy and difficult to make, but the recipe that I have been using recently is simplified and has given me success each time that I have used it.

I kept the macaron shells the traditional almond flavor, but the buttercream is bursting with raspberry flavor.  For the detailed recipe to make these adorable cookies yourself, head over to Best Friends For Frosting.

And the holiday baking giveaway is still on!  Click here to enter!

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One year ago......
Double Chocolate Banana Bread with Peanut Butter Icing
Peanut Butter and Jelly Crumb Muffins

I hope that you all had a wonderful Thanksgiving and were able to spend quality time with family and friends.  This Thanksgiving I thought about how blessed I am in so many ways.  I also thought about how there are so many people who struggle to put a meal on the table every night and I spend hours going through cookbooks and food magazines trying to find new inspiration and ideas to make because I am bored with the same meals every week.  Let us all remember how fortunate we are that we can be creative with food and be passionate about this hobby that is food blogging.

After so many heavy carbs and overstuffed meals, I was craving something a bit lighter and more refreshing.  This Lemon Tart is really just a glorified version lemon bars, but the best lemon bars you have ever tasted.  In my mind, nothing bad can come from something that starts with a simple, buttery shortbread crust like this tart does.  Topped with light refreshing lemon custard and berries, this tart is just so fresh tasting and beautiful to look at with the bright berries contrasting the pale yellow lemon custard.

The combinations and variations you could do with this tart are really limitless.  If you would prefer, you could use oranges or limes instead of the lemons to make the custard filling.  You could top your tart with a strawberry syrup or simply with whipped cream.  Or you could really emulate the traditional lemon bars by simply dusting some powdered sugar over the top once the tart has cooled.  Any way you choose to modify it, this Lemon Tart is a truly satisfying crowd pleaser.

The Perfect Lemon Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: one 11-inch tart

8-10

A perfectly buttery shortbread crust topped with light lemony custard

Ingredients

    For the crust:
  • 2 cups flour
  • 1 cup powdered sugar
  • 1 cup (16 Tbsp) cold unsalted butter, cut into small pieces
  • 1/2 tsp salt
  • For the custard:
  • 4 eggs
  • 2 cups sugar
  • 1/3 cup flour
  • 1/2 cup fresh lemon juice (juice of 2-3 lemons)
  • To garnish:
  • 1-2 cups fresh berries

Instructions

  1. Preheat oven to 350 degrees.
  2. Liberally grease a 11-inch tart pan.
  3. In a food processor, combine all ingredients for crust and pulse until the dough comes together and forms a ball. If necessary, add 1 tsp of water at a time to bring the dough together.
  4. Press dough evenly into tart pan and up sides of pan.
  5. Poke all over with a fork so that steam can be released and bubbles do not form as the crust bakes.
  6. Bake for 15 minutes.
  7. While the crust is baking, in a medium bowl, whisk the eggs together. Continue whisking while adding the sugar. Add the flour and lemon juice.
  8. When crust has finished baking, pour lemon custard mixture into the crust and return it to the oven for about 10-14 minutes or until the custard has set and is just slightly jiggly in the center. (I like to check it every couple of minutes after about 8 minutes of baking so that the custard does not get over-baked.)
  9. Cool completely and garnish with berries.
  10. Recipe adapted from Heather Christo Cooks

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There are some things you just never grow out of:  getting excited at the sound of an ice cream truck, relishing in a “snow day” from work, enjoying a good old peanut butter and jelly sandwich and wondering how it can taste this good.  

Do you ever wish you could go back to the carefree days of being a kid again?  It’s so funny how we took time for granted and felt like the summers would never end when were kids.  Now it seems like you blink and Labor Day is coming up around the corner.  I think that these Peanut Butter and Jelly Bars are a great way to reminisce about your childhood and simply enjoy some classic comfort food.

I have been on a peanut butter kick lately and I have had this recipe for Peanut Butter and Jelly Bars tucked away for years and thought that I would finally give these layered bars a try.  I think these bars would make a great picnic treat, addition to a lunchbox or just a snack when you need to be comforted and reminded of the ease of being a kid.

Peanut Butter & Jelly Bars

by Mercedes Porter

Keywords: bake dessert peanut butter bar

Ingredients (16 bars)

  • 3/4 cup peanuts
  • 1 cup flour
  • 1/2 cup white whole wheat flour
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter, chilled and cut into pieces
  • 3/4 cup peanut butter (creamy or chunky)
  • 1 tsp vanilla
  • 1 cup jam (flavor, your choice)

Instructions

Preheat oven to 350 degrees.

Line an 8-inch square or round baking dish with parchment paper so that the paper extends over the edges of the pan.

In a food processor, pulse peanuts to chop.  Pour peanuts into another small bowl and set them aside.

In the same food processor bowl, combine flours, brown sugar, salt and butter and pulse until a coarse meal forms.

Add peanut butter and vanilla and again, pulse to combine.

Remove 2/3 cup of the peanut butter dough from the food processor,  add to bowl with chopped peanuts and mix together with your hands.

Pour remaining peanut butter dough from the food processor into prepared pan and press down gently and evenly.

Spread jam over dough evenly using a large spoon.

Top jam with chopped peanut mixture and press down gently.

Bake about 40 minutes or until top is lightly browned and jam is bubbling.

Cool completely in the pan.

Lift bars out of the pan using the overlaying edges of the parchment paper.  Cut and serve.

Recipe adapted from Everyday with Rachel Ray

Powered by Recipage

 combine flours, brown sugar, butter and salt in a food processor and pules until coarse crumbs form

add peanut butter and vanilla and again, pulse to combine

remove 2/3 cup of dough and add to bowl of chopped peanuts and set aside

pour dough into prepared pan and press down gently

spread jam over dough

top with chopped peanut mixture and press down evenly

bake and cool completely before cutting and serving

you might need a glass of milk with these bars 🙂

 

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