Coconut Cream filled Chocolate Roulade

So this recipe is quick and easy to make. Actually my rolling isn't the neatest, but quite decent concerning this is my first roulade.

Coconut cream filled Chocolate Roulade

For the sponge

140g caster sugar

5medium eggs

50g cocoa powder

For the filling

300ml double cream

3 tbsp Bacardi (white rum)

100g creamed coconut, chilled

50g dessicated coconut

2 tbsp icing sugar

coarsely shredded coconut, toasted

Preheat the oven to 180°C. Oil and line a 33X23cm Swiss roll tin with a single sheet of non-stick baking parchment. Dust an another large sheet of baking parchment with 2 tablespoons of the caster sugar.

Place the egg yolks in a bowl with the remaining sugar, set over a saucepan of gently simmering water and whisk until pale and thick. Sift the cocoa powder into the mixture and carefully fold in.

Whisk the egg whites in a clean bowl until stiff peaks from. Gently add 1 tablespoon of the whisked egg whites into the chocolate mixture then fold in the remaining whites. Spoon the mixture onto the prepared tin, smoothing the mixture into the corners. Bake in the preheated oven for 20-25 minutes, or until risen and springy to touch.

Turn the cooked roulade out onto the sugar-dusted baking paper and carefully peel off the lining paper. Cover with a clean damp tea towel and leave to cool.

To make the filling, pour the cream and rum into a bowl and whisk until the ream holds its shape. Grate in the chilled creamed coconut, add the dessicated coconut and icing sugar and gently stir in. Uncover the roulade and spoon about three quarters of coconut cream on the roulade and roll up. 

Spoon the remaining cream on top and sprinkle with the coconut. Best served slightly chilled.