Cake: Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar,
beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg
whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry.
Fold yolk mixture into whites.
Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10
x 1-inch jellyroll pan and line with wax paper; grease and flour wax paper. Spread
batter evenly in pan. Bake at 375 degrees F for 10 to 12 minutes.
Sift confectioners' sugar in a 15 x 10-inch rectangle on a linen towel.
When cake is done, immediately loosen sides of pan and turn out on sugar. Peel
off wax paper. Starting at narrow end, roll up cake and towel together; cool on
a wire rack, seam side up.
Unroll cake and spread with half of Creamy Lemon Filling and re-roll. Place on
serving plate, seam side down; spread remaining filling on all sides.
Combine coconut, water and food coloring in a plastic bag; close securely and
shake well. Sprinkle colored coconut over cake roll. Refrigerate 1 to 2 hours before
serving. Yields 8 to 10 servings.
Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind
and food coloring; mix well. Fold in Cool Whip.