Chocolate Coconut Cake Roll
Yield: 12 Servings
Recipe By : Cooking Light, Guilt-Free Desserts

1 egg
1/4 c hot water -- plus
2 tb hot water -- divided
1 c sugar
1 ts vanilla extract
3/4 c all-purpose flour
1/4 c dutch process cocoa
1 tb instant coffee granules
1 ts baking powder
1/4 ts salt
3 egg whites -- room temperature
3 tb powdered sugar -- sifted
1 coconut cream filling --separate

Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with nonstick cooking spray, line with waxed paper and coat paper with cooking spray. Beat egg and 2 tablespoons water in a large mixing bowl at high speed for about 2 minutes, or until thick and pale. Gradually add sugar, vanilla and remaining 1/4 cup water; beat well. Combine flour, cocoa, coffee granules, baking powder and salt. Add flour mixture to egg mixture; stir until blended. Beat egg whites until stiff peaks form. Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites. Spread batter evenly into prepared pan. Bake for 15 minutes, or until cake springs back when touched lightly in the center. Immediately loosen cake from sides of pan, and invert onto a towel dusted with 2 tablespoons powdered sugar. Peel off waxed paper. Starting at a short end, roll up towel and cake together; cool completely on a wire rack, seam side down. Unroll cake carefully, and remove towel. Spread Coconut Cream Filling over cake. Roll up jelly roll fashion. Place cake on a serving platter, seam side down; cover with plastic wrap and chill for 1 hour. Sprinkle cake with remaining tablespoon of sifted powdered sugar. (200 calories, 4g fat, 18% calories from fat)

Coconut Cream Pie (use for the cake filling)

Pie Filling:
2 cups heavy cream
4 egg yokes
1 tsp vanilla
pinch salt
1/4 cup splenda
1/2 cup unsweetened coconut

Pie crust:
For the crust:
6 oz. cream cheese
3 eggs
1-teaspoon vanilla extract
1/4 cup splenda

Preheat oven to 400 degrees. Pie Filling: In a saucepan, heat everything but not the coconut over medium heat, just till you see bubbles around the edge,on a low simmer (you don't want scrambled eggs) I use a wire whisk to keep it from getting to hot, remove from heat, then whisk in coconut. Pour into a glass Pyrex pan then put that pan in a water bath and bake for 20-30 at 350* .....a water bath is just a pan of water larger then the pan that has the custard in it. After cooking is done cool overnight in refrigerator ( you want this very cold. The next day scrap custard into pie crust and top with whip cream. Crust: Blend all crust ingredients together until smooth. Pour into a 10-inch non-stick spring form cake pan lined with parchment paper, bake until light brown, about 12 minutes. ( I line my spring form pan with a circle of parchment after i spray it with pam. then smooth paper out . Cool it till very cold ,to get it very cold I put it in refrigerator after most of the heat is gone from it.

To put this together you do this: Transfer 10-inch crust to an 8-inch pie pan, put off parchment paper, slope edges up the sides of pie pan.( cut off any excess) How to do this, undo the ring on springform cake pan and then place the 8 inch pie pan on top of crust and hold tight then flip it over pull off paper. After it's cooled fill with favorite cream filling, any cream filling, chocolate cream etc.