Best Lemon Coconut Roulade Recipes

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COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES



Coconut Meringue Roulade with Lemon Curd Cream and Raspberries image

The word 'roulade' comes from the French word for 'to roll' (rouler). Roulades can be savory - made with meat or vegetables and filled with various ingredients - or sweet: made as a cake or meringue and filled with fruit and cream, as I've done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Vegetable oil, for brushing
4 egg whites
8 ounces caster sugar (superfine)
2 ounces desiccated coconut (shredded or ground unsweetened coconut)
3 1/2 to 5 ounces heavy cream, lightly whipped
4 ounces (1/2 cup) lemon or lime curd
9 to 11 ounces fresh or frozen raspberries
Icing sugar (confectioners'), for dusting
Fresh raspberries
Fresh mint leaves, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
  • Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
  • Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
  • Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
  • Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
  • For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
  • Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
  • Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
  • When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
  • Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

LEMON COCONUT ROULADE



Lemon Coconut Roulade image

I love this filling because it's a great lemon curd recipe that even made even better by lightening it. This is a perfect lunch dessert or for a baby or bridal shower. Mom would love this on her birthday too. At least mine would have. The cake is a classic French Biscuit au Beurre, drizzling in the clarified butter at the end for a unique delicious flavor. You can candy your own edible flowers rather than buying them if you like. Johnny Jump Ups, pansies, and rose petals are nice.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 eggs
1/2 cup sugar
1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1/2 lemon, zest finely grated
2 tablespoons unsalted butter, slightly softened at room temperature
1/2 cup cream
3 eggs
1 yolk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup shredded sweetened coconut
2 tablespoons clarified butter
1/2 cup raspberry jam (optional)
1/2 cup cream
1 tablespoon sugar
Candied violets or rose petals

Steps:

  • Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl on the saucepan, with the bowl's base resting above ¿ not in ¿ the simmering water (pour out some water, if necessary). Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes.
  • Meanwhile, half fill a large bowl with ice and cover with cold water. Remove the bowl of lemon curd from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made to this point and kept refrigerated up to 3 days in advance.)
  • Make the Cake: Preheat the oven to 350 degrees F.
  • Butter the jelly roll pan and line it with parchment paper. Butter the paper to assure release. Have some water simmering in a saucepan. Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly. Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved. Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
  • Meanwhile, sift together the flour and baking powder 3 times. Sift it over the whipped egg mixture while folding it in; then fold in the coconut. Drizzle in the clarified butter, while folding the batter.
  • Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes. Let the cake rest in the pan 1 minute. Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper. Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake. Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack. Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge. Tightly re-roll the cake and place on a platter seam-side down. Dust with confectioners' sugar.
  • Whip the remaining 1/2 cup cream with the sugar until very stiff. Keep chilled. Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade. Place a candied violet on each rosette. Serve in 1-inch thick slices.

LEMON COCONUT ROULADE



Lemon Coconut Roulade image

A beautiful lemon and coconut dessert that will be the centerpiece of your spring gatherings. A lemon scented genoise with lemon curd and a fluffy coconut frosting. Toasted coconut sprinkled on top makes for a fresh and light dessert.

Provided by @MakeItYours

Number Of Ingredients 21

Cake
3/4 cup all-purpose flour*
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs, room temperature
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
Zest from one lemon
For dusting Imperial Sugar Confectioners Powdered Sugar
1/3 cup Lemon Curd
Frosting
3 egg whites
Pinch salt
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
2/3 cup water
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut flakes, toasted
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Steps:

  • Preheat oven to 400°F. Line a 10 x 15-inch jelly roll with parchment paper. Set aside.
  • Sift flour, baking powder, and salt into a small bowl. Set aside.
  • In the bowl of an electric mixer, beat eggs until foamy. Add sugar 1tablespoonat a time with mixer on medium speed. Increase speed to medium-high and beat until eggs are thick, pale in color, and doubled in volume. It is done when eggs fall into a ribbon and mound beforereabsorbinginto the batter. Add vanilla, lemon juice, and zest.
  • Remove bowl from the mixer, and fold flour mixture into eggs by hand with a rubber spatula. Spreadbatter evenly intoprepared pan.
  • Bake for 12-14 minutes, or untilcake springs back when touched. While cake is baking, dust the surface of a kitchen towel with powdered sugar. Turn cake out onto sugaredtowel. Peel off parchment and trim edges of cake. Starting with the short end, roll cake and towel into a log shape. Let cool completely on a wire rack.
  • To make frosting, add egg whites and salt to bowl of an electric mixer fitted with a whisk attachment. Beat until egg whites hold stiff peaks. Turn off mixer and begin thesugar syrup.
  • Combine sugar, water, and cream of tartar in a medium saucepan. Stir to combine, and add to medium-high heat. Do not stir once on the heat. Boil until sugar reaches 245°F on a candy thermometer.
  • Turn mixer on low speed. Slowly pour sugar syrup into egg whites. When syrup is fully incorporated, increase speed to high and beat for 7 minutes or until frosting is light and fluffy and the outside of the bowl is cool to the touch. Add extracts and mix to combine.
  • To assemble cake, gently unroll cake from the towel. Spread a thin layer of lemon curd onto the surface. Top with about 1 cup of frosting. Roll cake back up and transfer to a cake plate. Frost outside of cake with frosting and cover with toasted coconut.

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