Sponge cake roll with pineapple

Ingredients:

Coconut sponge cake

• Cooking spray to spray the pan
• 6 large eggs (separate the whites from the yolks) at room temperature
• 0.5 tsp freshly squeezed lemon juice
• 1.5 cups powdered sugar + extra for sprinkling
• 1/4 cup whole milk
• 1/4 cup vegetable oil
• 1 teaspoon coconut extract
• 1 and 1/4 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon fine salt

Glaze and decoration

• 600 g unsalted butter at room temperature
• 1/8 tsp fine salt
• 4.5 cups powdered sugar
• 1 can (140 g) sweet coconut cream (about 2/3 cup)
• 1 cup unsweetened coconut flakes, toasted
• 3/4 cup maraschino cherries, drained and sliced, plus whole cherries for garnish
• 1/4 cup syrup from a jar of maraschino cherries
• 2 pineapples, peeled and cored (each about 13cm tall)
• Unsweetened coconut flakes, toasted, for garnish
• Dried pineapple rings, for garnish
• Special equipment: large pastry bag with a large star-shaped tip; small pastry bag

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 10 x 17-inch baking pan with cooking spray; line the bottom with parchment paper and spray the parchment paper with cooking spray.
2. Coconut sponge cake:
   
   Add the egg whites and lemon juice to a mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup powdered sugar and increase the speed to medium-high; beat until stiff peaks form, 3-4 minutes.
3. In another large bowl, whisk the egg yolks with the milk, vegetable oil, and coconut extract until smooth. In a medium bowl, sift the flour, baking powder, salt, and the remaining 1 cup of powdered sugar; stir into the yolk mixture until smooth. Using a rubber spatula, fold about a third of the beaten egg whites into the batter, then fold in the remaining egg whites in two batches.
4. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean but the cake is still pale, 12-14 minutes.
5. Immediately dust the sponge generously with powdered sugar and loosen the edges with a knife. Place a clean kitchen towel (not terrycloth) on the sponge. Place another baking sheet on top of the towel and invert the baking sheets to place the sponge on the towel. Remove the top baking sheet and parchment. Roll the sponge and towel together, starting with the short side. Transfer the sponge, seam-side down, to a wire rack and let cool completely, about 1 hour.
6. Glaze and decoration:
   
   Place the butter and salt in the bowl of a stand mixer. Beat with the paddle attachment on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the powdered sugar until fully incorporated. Add the coconut cream and beat on medium speed until thickened, about 2 minutes. Transfer 2 cups of the frosting to a large pastry bag fitted with a large star tip. Set aside.
7. Add the toasted coconut, chopped cherries, and cherry juice to the remaining frosting in a stand mixer and mix on low speed until smooth. Transfer 1/2 cup of frosting to a small pastry bag.
8. Pat the cored pineapples dry with paper towels. Place them upright on a baking sheet and spoon maraschino cream into the center of each pineapple. Tap each pineapple on the sheet to settle the cream, then add a little more to fill to the brim.
9. Carefully unroll the sponge cake. Spread the remaining maraschino cream over the cake, leaving about 0.5 cm from the edge. Place the pineapples close together in the center of the cake, making sure the cores are flush. Lift the edges of the cake up and wrap them around the pineapples. Trim any excess cake so the ends just meet. Trim the short ends with a serrated knife to create a neat edge. Turn the roll over, seam side down.
10. Pipe white icing on top of the roll and garnish with toasted coconut, dried pineapple rings and maraschino cherries.