Pina Colada Cake Roll

My contribution to Cinco de Mayo this year is this oh so yummy Pina Colada Cake Roll, although it would be perfect for any occasion! Since Cinco de Mayo is a big bright party day I decided to give my cake a little sassy color... For the flavors I started with G-Mom-B's sponge cake but subbed 2 Tblsp dark rum for some of the water (don't worry, she would approve:@) and added some coconut extract. The creamy thick filling has bits of pineapple and coconut, and the coconut milk made it white and luscious, this really did make me think of a pina colada folks. 

I made a fun discovery at work the other day, the company next door sells cake making supplies... Oh yea, I was like the proverbial kid in a candy store! I've been dying to try some AmeriColor food coloring and picked up a few bottles. This crazy cake in Cinco de Mayo colors is the first thing I've made using them. Good stuff! Very deep colors and it does not add any taste to your batter, not even the red! 

I put the batter in disposable icing bags and piped it onto the wax paper. It's a thin batter and does run and spread (just so you know). An option to dying the batter would be to dye some coconut red, green and yellow and sprinkle that on the cake roll. 

And of course not dying the cake at all would make a pretty dessert for Mother's Day or the summer holidays.

Pina Colada Cake Roll
Cake:
4 eggs
1 C sugar-I cut back a bit
2 Tblsp dark rum  
1 Tblsp cold water
1/2 tsp vanilla  
1/2 tsp coconut extract
1 C flour
1 tsp baking powder
1/4 tsp salt
red, yellow and green food coloring-optional

Cake Directions:
1. Beat eggs well, add sugar, beat till light. Add water and vanilla.
2. Sift the flour and baking powder, add it to the wet and mix well.
3. If using food coloring divide batter into three bowls and mix in color.
4. Pour batter onto wax paper lined jelly roll pan.
5. Bake at 350 for 12-15 minutes.
6. Remove from oven and roll up (see tips HERE). Let cool completely.

Filling:
8oz can crushed pineapple, juice poured off and reserved
1/2 C shredded coconut
3/4 C coconut milk
1/3 C sugar
3 Tblsp cornstarch

Filling Directions:
1. Put pineapple, coconut, coconut milk and sugar into pot, bring to a boil.
2. Mix cornstarch and reserved juice, add to pot.
3. Cook until very thick, stirring constantly.
4. Let cool completely.

Assembly:
1. Unroll cake and slather with filling.
2. Re-roll cake,  and refrigerate until ready to serve.

Fiesta until you need a siesta and have a happy day:@)

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