Pina Colada Ice Cream Cake Roll(Makes 10 Servings)
A tropical-inspired ice cream cake roll featuring pineapple, coconut, and rum flavors, perfect for summer gatherings or special occasions, offering a light, creamy, and fruity treat.
Ingredients
- 1 cup sifted cake flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 3 eggs ⓘ
- 3/4 cup sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 1/3 cup water ⓘ
- 10x confectioners sugar ⓘ
- 2 tablespoons light rum ⓘ
- 1 tablespoon light corn syrup ⓘ
- 1 quart vanilla ice cream ⓘ
- 1 (8 oz.) can crushed pineapple, drained ⓘ
- 2/3 cup cream of coconut ⓘ
- 1 (9.5 oz.) jar kumquats, drained, seeded, and chopped ⓘ
- 2 cups heavy cream ⓘ
- 1 (3.5 oz.) can flaked coconut, toasted ⓘ
Instructions
- Preheat oven to moderate (375°F).
- Grease a 15 x 10 x 1-inch jelly roll pan and line with wax paper.
- Grease the wax paper.
- Sift cake flour, baking powder, and salt onto a separate piece of wax paper.
- Beat eggs in a bowl until fluffy.
- Gradually beat in sugar until very thick, about 5 minutes. Stir in vanilla and water.
- Gently fold in the sifted flour mixture.
- Spread the batter evenly in the prepared pan.
- Bake in the preheated oven for 12 minutes or until the center springs back when lightly pressed.
- Loosen the cake around the edges with a small spatula.
- Invert the cake onto a clean towel dusted with confectioners sugar; peel off the wax paper.
- Roll up the cake and towel together from the short end to cool completely on a wire rack.
Tips & Substitutions
For a lighter cake, use egg whites instead of whole eggs, but ensure to whip them to stiff peaks before folding into the batter. If you don't have cake flour, substitute with all-purpose flour mixed with cornstarch. To add extra tropical flavor, consider adding a splash of fresh lime juice to the batter or ice cream mixture.
Serving Suggestions
Slice the cake roll into generous pieces and serve with additional toasted flaked coconut on top for garnish. This dessert pairs beautifully with fresh fruit like strawberries or mango slices, adding a refreshing contrast. For a festive touch, consider serving alongside Heather's Cookies for a delightful dessert platter.
Storage & Reheating
Store any leftover cake roll in an airtight container in the freezer to maintain its texture. If you plan to reheat, let it thaw in the refrigerator overnight and serve it cool, as the ice cream will melt if heated. Enjoy within a week for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pina Colada Ice Cream Cake Roll(Makes 10 Servings) contains roughly 750 calories, with 8g protein, 81g carbohydrates, and 46g fat. It is an excellent source of vitamin A (49% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 968mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake roll ahead of time?
Yes, you can prepare the cake roll a day in advance. Just ensure it is tightly wrapped in plastic wrap and stored in the freezer. When ready to serve, let it thaw slightly before slicing.
What can I substitute for the heavy cream?
You can substitute heavy cream with coconut cream for a richer coconut flavor or use whipped topping for a lighter option. However, keep in mind that the texture may vary slightly.
Is it possible to make this recipe without alcohol?
Absolutely! Simply omit the light rum and replace it with additional cream of coconut or a splash of pineapple juice for flavor. The dessert will still be delicious without the alcohol.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).