Lemon Coconut Roulade
"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...."
INGREDIENTS
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Cake
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3/4 cup all-purpose flour*
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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4 eggs, room temperature
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3/4 cup Imperial Sugar Extra Fine Granulated Sugar
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1 teaspoon vanilla extract
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2 tablespoons lemon juice
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Zest from one lemon
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For dusting Imperial Sugar Confectioners Powdered Sugar
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1/3 cup Lemon Curd
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Frosting
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3 egg whites
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Pinch salt
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1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
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2/3 cup water
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1/8 teaspoon cream of tartar
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1 teaspoon vanilla extract
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1 teaspoon coconut extract
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1 cup coconut flakes, toasted
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*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.
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