Coconut Pavlova Roll With Strawberries

• 1/2 cup coconut, shredded
• 4 None egg whites
• 2/3 cup sugar
• 1 tsp cornstarch
• 1/2 tsp white vinegar
• 1 tsp vanilla extract
• None None powdered sugar, to dust
• 1 1/4 cup cream, whipped
• 3 cups strawberries, hulled, halved

1. Preheat oven to 350u0b0F. Line a 10 x 12 inch Swiss roll pan with parchment paper. Sprinkle base with 2 tablespoons of coconut.
2. Place egg whites in a clean, dry bowl. Beat with an electric beater until soft peaks form. Beat in sugar 1 tablespoon at a time, until firm, thick and glossy. Beat in cornstarch, vinegar and vanilla. Carefully fold in the remaining coconut with a large metal spoon.
3. Spoon mixture into prepared pan. Bake 12-15 minutes, until risen and golden. Turn out onto a clean tea towel dusted with powdered sugar. Remove baking paper. With long side facing you, carefully roll up, using tea towel as a guide. Let cool.
4. Unroll pavlova and spread with whipped cream, not quite to edges. Top with half of strawberries. Re-roll and dust with a little powdered sugar. Slice. Serve with remaining strawberries

coconut, egg whites, sugar, cornstarch, white vinegar, vanilla, powdered sugar, cream, strawberries

Taken from recipes-plus.com/api/v2.0/recipes/20962 (may not work)