Lamington Roulade

• 3 large eggs
• 1/2 cup superfine sugar
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons plus 1/2 cup unsweetened finely shredded coconut, divided
• 3/4 cup plus 2 tablespoons heavy whipping cream, divided
• 1/2 cup red raspberry preserves
• 4 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons butter, cubed

1. Preheat oven to 400u0b0. Line bottom of a greased 15x10x1-in. baking pan with waxed paper and grease paper.
2. In a large bowl, beat eggs on high speed 5 minutes. Gradually add sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer to prepared pan, spreading evenly.
3. Bake 7-9 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel sprinkled with 2 tablespoons coconut. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat 3/4 cup cream until stiff peaks form. Unroll cake; spread preserves over cake to within 1/2 in. of edges. Spread whipped cream over preserves. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, at least 1 hour.
5. In a microwave, melt chocolate and butter with remaining cream; stir until smooth. Spread over top and sides of cake. Sprinkle with remaining coconut; let stand until set.

eggs, sugar, flour, baking powder, salt, coconut, heavy whipping cream, red raspberry preserves, bittersweet chocolate, butter

Taken from www.tasteofhome.com/recipes/lamington-roulade/ (may not work)