I love lemon coconut cake, and my mother really, really loves it. So, I made a lemon coconut roll for Pesach and then never posted about it. Actually, we never ate it on Passover because there was too much other cake and cookies.
The recipe is a doubled recipe of vanilla cake filled with lemon curd. Out of laziness, I frosted it with marshmallow fluff, which I found KFP. But, you could use the egg whites leftover from making the lemon curd for making a meringue frosting.
Lemon Coconut Cake Roll
sheet of vanilla cake
lemon curd (enough to cover sheet of cake with at least 1/4″ thickness of filling)
marshmallow fluff (or homemade frosting)
Spread filling on cake, roll up, and frost with marshmallow fluff. Roll in grated coconut. Freezes really, really, really, really well. Tasty straight from the freezer.
Makes 1 1/2 cups. Adapted from Martha Stewart.
Combine and cook over low heat in a saucepan until thickened, about 8-10 minutes (or cook in a bowl set over a pot of hot water for about 20 minutes):
2 eggs (or can use just 2 yolks if you need the whites for something else)
3/4 cup sugar
1/2 cup lemon juice (about 4 lemons)
lemon zest from 2 lemons (optional–obviously, you have to zest the lemons before juicing them)
4 Tbl. butter or margarine
Gluten-Free Passover Vanilla Cake
Inspired by Maida Heatter’s recipe for Chocolate Sponge Cake and Julia Child’s Genoise Electrique
Beat room temperature eggs for 15 minutes on high (the mixture should be very thick and light, or at the ribbon stage:
6 eggs, room temperature
Towards the end of beating, gradually add:
1 cup sugar (9 ounces)
On low speed, add:
1 cup potato starch (5.5 ounces)
2 tsp. vanilla
4 Tbl. oil (optional, for moistness)
Put batter into 12″x16″ baking sheet (before adding batter, line bottom of pan with greased parchment. Bake at 375 degrees for 10-20 minutes, or until top springs back when touched.