Ingredients
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1 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
3 eggs
3/4 c. sugar
1 tsp. vanilla
1/3 c. water
10x confectioners sugar
2 Tbsp. light rum
1 Tbsp. light corn syrup
1 qt. vanilla ice cream
1 (8 oz.) can crushed pineapple, drained
2/3 c. (half of 15 oz. can) cream of coconut
1 (9 1/2 oz.) jar kumquats, drained, seeded and chopped
2 c. heavy cream
1 (3 1/2 oz.) can flaked coconut, toasted
Preparation
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Preheat oven to moderate (375\u00b0).
Grease 15 x 10 x 1-inch jelly roll pan; line with wax paper.
Grease paper.
Sift flour, baking powder and salt onto second piece of wax paper.
Beat eggs in bowl until fluffy.
Gradually beat in sugar until very thick, 5 minutes. Stir in vanilla and water.
Gently fold in flour mixture.
Spread batter in pan.
Bake in preheated moderate oven (375\u00b0) for 12 minutes or until center springs back when lightly pressed with fingertip.
Loosen cake around edges with small spatula.
Invert onto clean towel dusted with 10x sugar; peel off wax paper.
Roll up cake and towel together from short end.
Cool completely on wire rack.
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