Rum and raisin roll cake

Ingredients

Cake

1 stick unsalted butter (room temp)

1¼ cup sugar

2 eggs (room temp)

2 cup flour

1 tsp. baking soda

1 tsp. baking powder

1 cup coconut milk

½ stick of vanilla bean

1 tbsp. vanilla extract

¼ cup coconut rum or regular white rum

1 cup powdered sugar

Filling

1 stick unsalted butter

½ cup rum soaked raisins

1 tsp. vanilla extract

4 tbsp. milk

3½ cup powdered sugar

Instructions

• Cream the sugar and butter till whipped and smooth
• Beat in the eggs one at a time
• Sift, flour, salt, baking powder and soda together in a dish
• In another dish combine the milk and vanilla
• Add flour and milk mixture alternately in the blended ending with flour
• Take some wax or parchment paper well greased on both sides and line a baking sheet
• Pour the cake batter into the sheet and bake at 350 for 15 min or until the cake is cooked
• On a clean towel, sprinkle the powdered sugar over the entire surface and turn out the cake onto the towel
• Peel back the wax/parchment paper and brush on the coconut rum/ white rum
• Roll the cake up in the towel and place in the fridge for 1 hour max or allow to cool on a cooling rack
• For the filling. Cream the butter and powdered sugar blend together vanilla milk, 1/4 cup of raisins in a blender.
• Add this blended mixture to the whipper butter and sugar and whip till creamy
• Once cake is cooled run roll and spread the icing all over the center, sprinkle with the remaining 1/4 cup of raisins
• Roll the cake up by itself ( no towel) wrap in a foil or plastic wrap and place back in the fridge for 15 minutes, slice with a serrated knife and serve.