Coconut Lemon Cake Roll
Serves: 8
For the Cake
  • 3 eggs
  • ¾ C sugar
  • ½ tsp vanilla extract
  • 1 tsp lemon extract
  • 1 tsp coconut extract
  • ¾ C all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ C sweetened shredded coconut, packed
For the Filling
  • 8 oz ⅓ of the fat cream cheese
  • ¼ C butter, softened
  • 1½ C confectioner's sugar, sifted
  • ½ C sweetened shredded coconut, toasted
  • ½ tsp vanilla extract
  1. Preheat oven to 350. Line a 15x10 jelly roll pan with parchment or wax paper. Lightly spray with non-stick cooking spray.
  2. In the bowl of a stand mixer, beat eggs until foamy, about 3-4 minutes. Beat in sugar, vanilla extract, lemon extract, and coconut extract until blended.
  3. Add in flour, baking powder, and salt and beat until just combined. Stir in coconut. (If you do not want large pieces of coconut in your cake, put the coconut in a food processor and pulse until fine.)
  4. Pour batter into prepared jelly roll pan.
  5. Bake for 10-12 minutes or until edges just start to turn golden brown.
  6. While cake is baking, sprinkle a clean towel liberally with powdered sugar. Turn out warm cake onto prepared towel. Starting at the narrow end, roll up cake and towel. Cool on wire rack.
  7. While cake is cooling, start to prepare filling. Beat together cream cheese and butter until creamy. Add in confectioner's sugar and vanilla and beat until smooth.
  8. Stir in toasted coconut.
  9. Once cool, unroll cake. Spread filling over the top. Reroll cake and wrap in plastic wrap. Refrigerate for 1 hour or until ready to serve.
  10. Sprinkle with confectioner's sugar before serving.
  11. Store leftovers in the refrigerator.
Recipe by A Kitchen Addiction at