A Very Delayed Pesach Cake Post: Lemon Coconut Roll

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)
grated coconut

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.

Lemon Curd
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):
4 yolks
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)

Mix in:
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.

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3 Responses to “A Very Delayed Pesach Cake Post: Lemon Coconut Roll”

  1. Rivki Locker (Ordinary Blogger) Says:

    Definitely better late than never. This looks wonderful. Not sure I should comment about leavened linzers in this post, but to answer the question you asked on my blog – the linzers are QUITE good with margarine instead of butter. They don’t have that same buttery taste, of course, but they are really very delicious.

  2. Lauren Says:

    I love coconut and lemon, too! I only make coconut cake when it’s just me and Paul, though, because most of my family doesn’t like the texture of coconut. They don’t know what they’re missing!

  3. Couldn't Be Parve Says:

    This looks delicious! I look forward to trying it.

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