-
Preheat oven to 180C, grease and line a 30
x 25cm Swiss roll tin with greaseproof paper and grease paper.
-
Sift flour and baking powder 3 times into
a bowl.
-
Set aside, beat eggs until fluffy.
-
Gradually beat in sugar until very thick,
about 5 minutes.
-
Stir in water, vanilla and melted
chocolate, fold in flour mixture.
-
Spread batter in prepared tin, bake for
about 12 minutes until cake springs back when gently pressed.
-
Loosen cake in tin, invert on a clean
tea-towel sprinkled with caster sugar.
-
Peel off paper, roll up cake in towel from
short end and cool completely on a wire rack.
-
Sprinkle unrolled cake with rum, if
desired.
-
Stir together ice-cream, pineapple and
coconut cream.
-
Spread over cake, then re-roll firmly.
-
Wrap tightly in foil and freeze for 90
minutes or until firm.
-
To decorate: place cake, scam side down,
on a serving plate.
-
Spread with whipped cream, swirling
slightly.
-
Sprinkle with toasted coconut and return
to freezer.
-
Remove 10-15 minutes before serving for
easier slicing.