Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote

Ingredients

• 0.8 teaspoon five spice powder 
• 2 tablespoons brown sugar 
• 0.5 cup cake flour sifted
• 0.5 teaspoon coconut extract 
• 0.5 teaspoon cream of tartar 
• 2 tablespoons rum dark
• 6 large egg whites 
• 0.8 cup granulated sugar divided
• 1 cup kiwi fruit cubed peeled ()
• 1 teaspoon juice of lemon fresh
• 1 pint mandarin orange segents whole with passionfruit sorbet (such as edy's fruit sorbet), softened
• 1 cup mangos ripe cubed peeled ()
• 1 cup pineapple fresh cubed ()
• 2 tablespoons powdered sugar 
• 1 Dash salt 
• 0.3 cup coconut sweetened flaked toasted
• 0.3 cup coconut sweetened flaked
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• wax paper
• kitchen towels
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare cake, line the bottom of a 15 x 10-inch jelly roll pan with wax paper.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, 6 tablespoons granulated sugar, and five-spice powder, stirring with a whisk.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
6. Add cream of tartar and salt, and beat until soft peaks form.
7. Add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice and extracts.
8. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
9. Spread batter into prepared pan.
10. Sprinkle with 1/3 cup coconut.
11. Bake at 325 for 20 minutes or until cake springs back when lightly touched.
12. Place a clean dish towel over a large wire rack; dust with powdered sugar. Loosen cake from sides of pan; turn out onto towel. Carefully peel off wax paper; cool for 3 minutes. Starting at narrow end, roll up cake and towel together.
13. Place, seam side down, on wire rack; cool cake completely. Unroll cake, and remove towel.
14. Spread sorbet over cake, leaving a 1/2-inch border around outside edges. Reroll cake. Wrap cake in plastic wrap; freeze 1 hour or until firm.
15. To prepare compote, combine mango, pineapple, kiwi, brown sugar, and rum, and let stand 20 minutes.
16. Cut cake into 16 slices, and place 2 slices on each of 8 plates. Spoon about 1/4 cup compote over each serving, and sprinkle each serving with 1 1/2 teaspoons toasted coconut.