Five-Spice Toasted-Coconut Cake Roll With Tropical Compote

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Freeze the rolled cake up to 2 days before serving it with the compote. To soften the sorbet for spreading on the cake, let it stand at room temperature for 30 to 35 minutes.
== Ingredients ==
* 1/2 cup sifted cake flour
* 3/4 cup granulated sugar, divided
* 3/4 teaspoon five-spice powder
* 6 large egg whites 
* 1/2 teaspoon cream of tartar
* Dash of salt
* 1 teaspoon fresh lemon juice
* 1 teaspoon vanilla extract
* 1/2 teaspoon coconut extract
* 1/3 cup flaked sweetened coconut
* 2 tablespoons powdered sugar
* 1 pint mandarin orange with passionfruit sorbet, softened
* 1 cup (1/2-inch) cubed peeled ripe mango
* 1 cup (1/2-inch) cubed fresh pineapple
* 1 cup (1/2-inch) cubed peeled kiwifruit
* 2 tablespoons brown sugar
* 2 tablespoons dark rum
* 1/4 cup flaked sweetened coconut, toasted
== Directions ==
# Preheat oven to 325°.
# Line bottom of a 15 x 10-inch jelly roll pan with wax paper; set aside.
# To prepare cake, combine flour, 6 tablespoons granulated sugar, and five-spice powder, stirring with a whisk.
# Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
# Add cream of tartar and salt; beat until soft peaks form.
# Add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until soft peaks form.
# Beat in juice and extracts.
# Sift 1/4 cup flour mixture over egg white mixture; fold in.
# Repeat with remaining flour mixture, 1/4 cup at a time.
# Spread batter into prepared pan.
# Sprinkle with 1/3 cup coconut.
# Bake at 325° for 20 minutes or until cake springs back when lightly touched.
# 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 3 minutes.
# Starting at narrow end, roll up cake and towel together.
# Place seam side down, on wire rack; cool cake completely.
# Unroll cake, and remove towel.
# 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.
# To prepare compote, combine mango and next 4 ingredients; let stand 20 minutes.
# 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.
Yield: 8 servings
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Desserts
Category:Healthy Recipes
Category:American Recipes
Category:American Desserts
Category:Baking Recipes
Category:Cake Recipes
Category:Flour Recipes
Category:Cake flour Recipes
Category:Granulated sugar Recipes
Category:Sugar Recipes
Category:Chinese five-spice powder Recipes
Category:Egg white Recipes
Category:Cream of tartar Recipes
Category:Salt Recipes
Category:Lemon juice Recipes
Category:Vanilla extract Recipes
Category:Vanilla Recipes
Category:Coconut extract Recipes
Category:Desiccated coconut Recipes
Category:Coconut Recipes
Category:Powdered Sugar Recipes
Category:Mandarin orange Recipes
Category:Orange Recipes
Category:Passionfruit Recipes
Category:Sorbet Recipes
Category:Fruit Desserts
Category:Fruit Recipes
Category:Mango Recipes
Category:Mango desserts
Category:Pineapple Recipes
Category:Pineapple Desserts
Category:Kiwi Recipes
Category:Brown sugar Recipes
Category:Rum Recipes
Category:Dark rum Recipes
Category:Alcohol Recipes
Category:Compote Recipes