Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake is golden and springs back when lightly touched.
Roll the Cake:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake and towel together. Let it cool completely on a wire rack.
For the Filling:
Prepare Filling:
In a large bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the lemon curd and shredded coconut.
Fill the Cake:
Carefully unroll the cooled cake and spread the filling evenly over the surface. Reroll the cake (without the towel) and place seam-side down on a serving platter.
For the Topping:
Finish the Cake:
Dust the top of the cake roll with powdered sugar and sprinkle with lemon zest.
Serving:
Slice and serve the cake roll. Enjoy the refreshing and zesty combination of lemon and coconut!
This lemon and coconut cake roll, with its light and airy texture, combined with the tangy lemon curd filling, will surely be a hit in your new cookbook. The powdered sugar and lemon zest topping add the perfect finishing touch!
