Coconut Key Lime Angel Food Cake Roll
Prep time
Cook time
Total time
Coconut Key Lime Angel Food Cake Roll is light and fluffy angel food cake filled with tangy, key lime curd and topped with whipped coconut cream. It's one heavenly dessert!
Serves: 10 servings
For the curd:
  • 1 cup granulated sugar
  • 3 eggs
  • ½ cup fresh key lime juice (about 1 bag of key limes)
  • 2 tablespoons unsalted butter, cut into small chunks
  • 1½ tablespoons lime zest
For the cake:
  • 9 large egg whites
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon cream of tartar
  • 1 cup plus 2 tablespoons granulated sugar
  • ¾ cup cake flour, sifted
  • 2 tablespoons powdered sugar
For the coconut cream:
  • (1) 13.5 ounce can coconut cream, chilled overnight
  • 3-4 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened angel flake coconut, for garnish
Prepare the curd:
  1. Place a fine mesh strainer over a medium bowl and set aside. Whisk together the granulated sugar, eggs, and lime juice in a medium sauce pan and cook over medium heat. Whisk constantly to keep the eggs from curdling until the mixture thickens to the consistency of sour cream, about 10 minutes. Remove from heat and pour the curd through the fine mesh strainer, using a spoon to help it through. Whisk in the butter, and stir until completely melted, then stir in the lime zest. Let the curd stand at room temperature until completely cool -- it will thicken as it cools.
  2. Once the curd has cooled, place a piece of waxed paper over the surface of the curd to keep a skin from forming, and store in the refrigerator. Serve chilled. The curd will keep in an air tight container in the refrigerator for up to 1 week.
Prepare the cake:
  1. Position the oven rack to the middle of the oven and preheat to 350 degrees. Spray a jelly roll pan measuring about 17½" x 12½" x 1"h lightly with cooking spray. Line with parchment paper large enough to provide a small overhang over the sides of the pan. Cut a line from each corner of the parchment down into the corner of the pan so the parchment fits snugly. Spray the parchment generously with cooking spray and set aside.
  2. Place the egg whites in the bowl of a stand mixer and whisk in the vanilla and cream of tartar. Attach the whisk attachment to the mixer and beat on medium speed until soft peaks form. With the mixer running on medium speed, sprinkle in the granulated sugar 1 tablespoon at time until all the sugar has been added. Continue mixing until stiff, glossy peaks form. The egg whites are done when you dip the whisk attachment into the egg whites, turn it right side up, and the whites stand straight up on the tip.
  3. Gently fold in the flour ¼ cup at a time, careful not to deflate the egg whites.
  4. Gently spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until light golden brown on top, and the cake pulls away from the sides of the pan and the cake springs back when pressed gently with your finger. Cool for 5 minutes on a wire rack.
  5. Lay a kitchen towel large enough for the cake on the counter. Dust the towel with 2 tablespoons of powdered sugar so that the towel is completely covered. Pick up the cake pan with pot holders, holding it upright from the top with the cake facing away from you, making sure the pot holders are around the top of the cake slightly to keep it in place. Hold the cake at an angle over the sugar dusted kitchen towel, remove your hands and turn the cake out quickly onto the kitchen towel. Gently remove the parchment paper, roll the cake from the short side in the towel, and place on a wire rack to cool completely.
Prepare the coconut cream:
  1. Place the bowl of your stand mixer in the refrigerator and chill it about 1 hour before you whip the cream. Place the coconut cream, sugar, and vanilla in the chilled bowl and using the whisk attachment, whip on medium speed until soft peaks form, about 30 seconds to 1 minute.
Assemble the cake:
  1. When the cake has cooled completely, unroll it and trim off the outer edges of the cake with a serrated knife. Spread the curd evenly over the cake about ⅛" or so thick, leaving ½" border on all sides. Don't spread more than that or it will ooze out the sides! Gently roll the cake tucking it in so that it's not too loose. Place the cake on a serving platter seam side down.
  2. Spread the cake evenly with the coconut cream and garnish with the angel flake coconut. Chill for 1-2 hours, then slice, serve, and enjoy!
Prep time does not include chilling the curd or the cake.
Curd is best when made ahead and chilled several hours or overnight.
Coconut cream may be subsitituted with 1 cup of heavy whipping cream with the same amount of sugar and vanilla until stiff peaks form.
Key limes may be substituted with bottle key lime juice if fresh isn't available. Fresh lemons or regular limes would be great, too!
Angel food cake recipe adapted from Taste of Home's Moist Lemon Angel Cake Roll.
Curd and coconut cream recipes by Flavor the Moments.
Recipe by Flavor the Moments at