That sounds delicious! Here’s a recipe for a lemon and coconut cake roll with a powdered sugar and lemon zest topping:
Lemon and Coconut Cake Roll
Ingredients:
For the Cake:
4 large eggs, separated
1 cup granulated sugar, divided
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shredded coconut
For the Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup lemon curd
1/4 cup shredded coconut
For the Topping:
Powdered sugar
Lemon zest
Instructions:
For the Cake:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Prepare Batter:
In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until thick and pale. Mix in the lemon juice, lemon zest, and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and beat until stiff peaks form.
Gently fold the egg whites into the batter until just combined. Fold in the shredded coconut.
Bake the Cake:
