Recipe: Coconut Lemon Cake Roll, Chocolate Coconut Cake Roll

COCONUT LEMON CAKE ROLL

4 eggs, separated
1/4 cup granulated sugar
1 teaspoon lemon extract
1 tablespoon vegetable oil
1/2 cup granulated sugar
2/3 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
Creamy Lemon Filling
1/2 cup flaked coconut
1/2 teaspoon water
1 to 2 drops yellow food coloring

Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites.

Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10 x 1-inch jellyroll pan and line with wax paper; grease and flour wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 10 to 12 minutes.

Sift confectioners' sugar in a 15 x 10-inch rectangle on a linen towel.

When cake is done, immediately loosen sides of pan and turn out on sugar. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side up.

Unroll cake and spread with half of Creamy Lemon Filling and re-roll. Place on serving plate, seam side down; spread remaining filling on all sides.

Combine coconut, water and food coloring in a plastic bag; close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate 1 to 2 hours before serving. Yields 8 to 10 servings.

Creamy Lemon Filling
1 (14 ounce) can sweetened condensed milk
1 to 2 teaspoons grated lemon rind
1 (4 ounce) carton Cool Whip
1/3 cup lemon juice
5 drops yellow food coloring

Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind and food coloring; mix well. Fold in Cool Whip.

Yields 3 cups.


CHOCOLATE COCONUT CAKE ROLL

4 egg whites (room temperature)
1/2 c. sugar
4 egg yolks (room temperature)
1/3 c. sugar
1 tsp. vanilla
1/2 c. unsifted all-purpose flour
1/3 c. Hershey's cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. water

Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; generously grease foil. Set aside.

Beat egg whites in large mixer bowl until foamy; gradually add 1/2 cup sugar and beat until stiff peaks form. Set aside. Beat egg yolks in small mixer bowl 3 minutes on high speed.

Add 1/3 cup sugar and vanilla; continue beating 2 additional minutes. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until batter is smooth.

Gradually fold chocolate mixture into beaten egg whites until mixture is well blended. Spread batter evenly in prepared pan. Bake at 375 degrees for 12 to 15 minutes or until tests done. Invert onto towel sprinkled with confectioners' sugar; peel off foil. Immediately roll cake and towel together, Place on rack to cool.

CHERRY COCONUT FILLING:

1 c. heavy whipping cream3 tbsp. confectioners' sugar1/3 c. chopped maraschino cherries, well drained1/2 c. flaked coconut
Beat cream until slightly thickened. Add sugar, beat until stiff. Fold in cherries and coconut.

Unroll cake; remove towel. Spread cake with filling; reroll and chill. Sprinkle with confectioners' sugar before serving. Slice. 8 to 10 servings.