Coconut Cake Roll with Key Lime Cream Filling

• 1 cup all-purpose flour
• 1 1/2 cup granulated sugar, divided use
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 4 large egg yolks, at room temperature
• 6 large egg whites , at room temperature
• 1/2 cup canola oil
• 1/2 cup coconut milk
• 1 1/2 tsp coconut extract
• 1/4 tsp cream of tarter
• 1 cup cold heavy cream
• 1/3 cup cold key lime marmalade or jam
• 3 tbsp confectioners sugar
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup unsalted butter, at room temperature
• 4 cup confectioners sugar
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1 tsp ckconut extract
• 4 cup sweetened shredded coconut
• 1 cup green tinted shredded sweetened coconut

1. Preheat oven to 350.
2. Spray a 11 by 17 inch jelly fill pan with non stick spray.
3. Line pan with parchment paper
4. In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt
5. In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract
6. Beat egg whites and cream of tarter until foamy add remaining 1/2 cup sugar slowly while beating and beat just until stiff peaks form
7. Fold egg whites into yolk mixture in 3 additions
8. Spread into prepared pan.
9. Bake 15 to 20 minutes until golden and toothpick comes out just clean
10. Remove from oven, cool on rack for about 10 minutes.
11. Run a knife around all edges and invert cake on a kitchen towel dusted with confectioners sugar.
12. Carefully peel off parchment paper
13. Roll cake up with towel and cool completely on rack
14. MAKE KEY LIME FILLING
15. Whip cream until soft peaks form, add key lime marmalade, confectioners sugar, vanilla extract and green food color drops if hog want a green tint
16. FILL CAKE, Unroll.cake, spread with key lime filling, sprinkle evenly with the 1 cup of coconut, roll back up and cover with plastic wrap and refrigerate while making frosting
17. MAKE COCONUT BUTTERCREAM FROSTING, in a large bowl beat butter until creamy add sugar,coconut milk, vanilla and coconut extract.
18. Beat until light and fluffy.
19. COLOR COCONUT, Add 1 tablespoon water in a small bowl add a drop or 2 of green food coloring.
20. Add 1 cup sweetened coconut mix,to color all shreds, dry on a plate about 1 hour
21. ASSEMBLE CAKE
22. Frost cake with the coconut buttercream frosting.
23. Cover with the 4 cups coconut, then sprinkles with green coconut.
24. Add lime slices

flour, sugar, baking powder, baking soda, salt, egg yolks, egg whites, canola oil, coconut milk, coconut, cream of tarter, cold heavy cream, cold key lime marmalade, confectioners sugar, vanilla, coconut, unsalted butter, confectioners sugar, coconut milk, vanilla, ckconut, coconut, coconut

Taken from cookpad.com/us/recipes/362842-coconut-cake-roll-with-key-lime-cream-filling (may not work)