Coconut and Cream Cheese Roulade

Congratulations! I've baked my first roulade:) Although it turned out being clumsy and bulky, it was delightful, delicate and so snowy, as well. So, generally I'm very proud of myself:))) Be careful rolling up and unrolling the cake - the sponge texture is very delicate - no rush!

Ingredients:

1 cup all-purpose flour;

1 1/2 cup granulated sugar;

4 large eggs (separeted) + 2 egg whites;

1/2 cup vegetaible or olive oil;

1/2 cup coconut milk;

1 1/2 teaspoons coconut extract;

1 teaspoon baking powder;

3/4  teaspon baking soda;

A pinch of salt;

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Confectioners' sugar for dusting

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16 ounces Philadelphia cream cheese;

200-250 ml heavy cream;

1/2 cup confectioners' sugar;

3 cups sweetened shredded coconut

1. Preheat an oven to 180C. Butter parchment paper on an 11-by-17-inch baking sheet and dust it with flour.

2. Whisk 1 cup of the sugar and flour, the baking powder, soda and salt in a bowl. 

3. In a large bowl whisk the 4 egg yolks, oil, coconut milk and extract. Whisk in the flour mixture. 

4. Beat the 6 egg whites in a large bowl with a mixer until foamy. Gradually add the remaining sugar and beat until stiff, shiny peaks form. Gently mix the beaten eggs with the other ingredients.

5. Spread the batter on the prepared baking sheet and bake until cake is golden and springs back when pressed, 15-20 minutes.

6. Lay out a clean tea towel and sift over a fine layer of confectioners' sugar. Turn the hot cake out on it and carefully roll it up with the towel. Leave to cool for 40-60 minutes.

7. Meanwhile, prepare the filling: mix the cream cheese, heavy cream, confectioners' sugar with a mixer, well. Add 2 cups of coconut. If the cream is too thick, add some more cream. 

8. Carefully unroll the sponge. Generously spread the filling (2/3 of the amount). Sprinkle with some coconut.

9. Roll the cake again. Cover with the remaining frosting. Smooth it with a spatula and sprinkle the remaining coconut over.

10. Chill the roulade for an hour.