Five-Spice Toasted-Coconut Cake Roll With Tropical Fruit Compote

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1/2 cup sifted cake flour

3/4 cup granulated sugar, divided

3/4 teaspoon five-spice powder

6 large egg whites

1/2 teaspoon cream of tartar

Dash of salt

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1/3 cup flaked sweetened coconut

2 tablespoons powdered sugar

1 pint mandarin orange with passionfruit sorbet (such as Edy's Whole Fruit Sorbet), softened

1 cup (1/2-inch) cubed peeled ripe mango

1 cup (1/2-inch) cubed fresh pineapple

1 cup (1/2-inch) cubed peeled kiwifruit

2 tablespoons brown sugar

2 tablespoons dark rum

1/4 cup flaked sweetened coconut, toasted

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