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

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Ingredients

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.