Things You'll Need:
- 9 inch by 12 inch jelly roll pan
- Baking parchment
- Large mixing bowl
- Electric mixer
- Spatula
- Small saucepan
- Food processor
- Sieve
- 3 eggs
- 1/3 cup caster sugar
- 1/3 cup self-rising flour
- 1 tbsp. creamed coconut
- 1 cup shredded coconut
- 6 tbsp. raspberry preserves
- 8 oz. dark chocolate
- ¼ cup butter
- 2 tbsp. light corn syrup
- 1 ½ cups fresh raspberries
- 2 tbsp. water
- 3 ¾ tbsp. confectioner's sugar
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Step 1
Grease a 9 inch by 12 inch jelly roll pan and line the inside with baking parchment. Preheat the oven to 400 degrees F.
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Step 2
Beat the eggs and caster sugar together in a large mixing bowl with an electric mixer for 10 to 12 minutes, or until the mixture is light and frothy.
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Step 3
Sift the flower into the large mixing bowl with the sugar and egg mixture and fold in with a spatula. Fold in the creamed coconut and shredded coconut. Pour the mixture into the prepared jelly roll pan and bake for 9 to 12 minutes.
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Step 4
Sprinkle a sheet of baking parchment with 1/8 tsp. caster sugar, and place the baking parchment on top of a damp kitchen cloth. Turn the cake onto the dampened parchment and remove the paper around the cake carefully.
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Step 5
Spread the raspberry preserves over the sponge cake and begin to roll the cake up horizontally. Place the side with the seam down on a wire rack and allow to cool for 12 to 15 minutes.
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Step 6
Melt the chocolate and butter in a small saucepan, stirring constantly. Stir in the corn syrup and remove from heat to cool for 5 to 7 minutes. Spread the chocolate mixture over the top of the roulade and let cool for 5 to 7 minutes.
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Step 7
Puree the fresh raspberries, water and confectioner's sugar in a blender or food processor to make the coulis. Pour the coulis through a sieve to remove raspberry seeds. Slice the roulade and serve hot with the raspberry coulis.
