Coconut Lemon Cake Roll



  • 4 eggs, separated
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon extract
  • 1 tablespoon vegetable oil
  • 1/2 cup granulated sugar
  • 2/3 cup sifted flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1/2 cup flaked coconut
  • 1/2 teaspoon water
  • 1 to 2 drops yellow food coloring

Creamy Lemon Filling

  • 1 (14 ounce) can sweetened condensed milk
  • 1 to 2 teaspoons grated lemon rind
  • 1 (4 ounce) carton Cool Whip
  • 1/3 cup lemon juice
  • 5 drops yellow food coloring


  1. 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.
  2. 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.
  3. Sift confectioners' sugar in a 15 x 10-inch rectangle on a linen towel.
  4. 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.
  5. 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.
  6. 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.
  7. Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind and food coloring; mix well. Fold in Cool Whip.

Yield: 3 cups filling

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