Young Coconut Roll Cake

 I know that it's not easy for some people to find young coconut ^^, but if you can get it this cake is one of the best way that you can use it.

Soft and light chiffon cake with light and fluffy seven minutes frosting, it's a combination that goes very well with rich fresh coconut meat. Because this cake is so light, you will finish one piece in no time (well, I can finish 2 pieces in no time too, haha).
Chiffon cake is very easy to make, for this time, I add one more egg white into the recipe to make the cake softer than usual. I choose coconut liquor for adding coconut fragrance into the cake and frosting, but if you don't have it (or don't want to use it), you can use vanilla extract instead. Making seven minutes frosting is very easy too, just mix all the ingredients together and beat it over boiling water for (as the name said) seven minutes and you got sweet and delicious frosting for using with many kinds of cake. But the only thing that you have to remember is, you need electric hand mixer for this job, whisking by hand is not fast enough ^^".
Serve it with a cup of hot tea is the best (for me).

Young Coconut Roll Cake

Makes 30 cm roll cake

Cake
90 g .............................. Cake flour
1/2 tsp .......................... Baking powder
50 g .............................. Granulated sugar (A)
1/8 tsp .......................... Salt
3 ................................... Egg yolks
50 g .............................. Rice bran oil 
75 g .............................. Milk
1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)
4 ................................... Egg whites
1/8 tsp .......................... Cream of tartar
60 g .............................. Granulated sugar (B)

Seven minutes frosting
210 g ............................. Granulated sugar
75 g ............................... Egg whites (about 2.5 egg whites)
1/8 tsp ............................ Salt
1/8 tsp ........................... Cream of tartar
1 1/2 tsp ......................... Corn syrup (or light honey)
2 tsp ............................... Water 
1 tsp ............................. Coconut liquor (or 1/2 tsp vanilla extract)

Filling
220 g ............................. Fresh young coconut meat (from 3 coconuts)

Preheat an oven to 180C.
Line 30x30 cm pan with baking paper.

 Beat egg yolks and sugar (A) together.

 Add rice bran oil and milk into the bowl, beat to combine.

 Add Coconut liquor (or 1/2 tsp vanilla extract) into the bowl and beat to combine.

 Sift flour, baking powder and salt into the bowl.

 Beat to combine.

 Beat egg whites until foamy, add the sugar (B) gradually and beat until firm peaks formed.

 Mix 1/4 of the meringue into egg yolk bowl.

 And fold the rest of the meringue into the bowl in 2-3 additions.

 Fold until fully combine.

 Pour into the prepared pan.
Tap lightly to remove large air bubble.

 Bake for 14-15 minutes or until the top spring back when touch lightly.

 Place another sheet of baking paper on top, and reverse the cake and remove the old baking paper.Place another sheet of baking paper and reverse the cake again.

  Roll the cake into cylinder and let it cool completely on a wire rack.

 Scoop out the meat from the coconuts.

 Place the meat over paper towel to remove excess water.

 Put all the ingredients for seven minutes frosting in a bowl.
Beat to combine.

 Place over a pan of boiling water, and beat with hand mixer for 7 minutes.

 Remove from the heat and beat until cool slightly.

 Spread the frosting over the cake.

 Place coconut meat over the frosting.

 Roll the cake and tighten it with ruler.

Spread the frosting over the top and side of the cake, and sprinkle the coconut meat over the cake.
Refrigerate until set before serving.

Young Coconut Roll Cake