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:
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!