Coconut Roulade

Cake:

1 1/2 cups sweetened shredded coconut, toasted

1/4 cup flour

6 eggs, separated, room temp

1/2 cup sugar, divided use

zest of one lemon

1/8 teaspoon salt

powdered sugar

Filling:

1 cup sweetened cream of coconut (like Coco Lopez; open, stir thoroughly, then measure)

1 cup cream

zest of one half of a lemon

5 egg yolks

2 tablespoons flour

9 tablespoons butter

1 tablespoon rum

1/4 teaspoon coconut extract

Frosting:

1 cup cream, cold

1/4 cup sour cream

2 tablespoons rum

2 tablespoons sugar

zest of one half of a lemon

1/2 teaspoon vanilla extract

1 cup sweetened shredded coconut, toasted

1 cup sweetened shredded coconut

1/4 cup cream of coconut

Cake: Preheat oven to 350°.  Spray a half sheet pan (11 x17) with cooking spray then line with parchment paper.

In a food processor, finely grind 1 1/2 cups of toasted coconut with the 1/4 cup of flour and set aside.  Using an electric mixer, beat yolks and 1/4 cup of the sugar until pale yellow.  Ribbons will form when beaters are lifted, but quickly dissolve; about 5 minutes.  Stir in lemon zest.  Using a clean bowl and clean wire whisp, beat egg whites with salt until medium peaks form.  Gradually add the remaining 1/4 cup sugar and beat until stiff but not dry.  Fold whites into yolk mixture in 2 additions.  Gently fold in coconut-flour mixture.  Spread evenly into prepared pan and bake until toothpick inserted into center comes out clean, about 15 minutes.  Remove from oven and run a small, sharp knife around edges to loosen from paper.  Slide parchment paper onto a wire rack and let cool about 10 minutes.  Cover top of cake lightly with a dusting of powdered sugar; cover with a clean, cotton dish towel.  Cover the towel with a sheet of cardboard or the back of another sheet pan and flip cake over.  Gently remove parchment paper from bottom of cake.  Cover this side of cake lightly with a dusting of powdered sugar.  Starting on the long side of the cake, using the towel, gently roll cake up, with towel inside roll.   Set on cardboard or plate to cool for about 20-30 minutes.

Filling: Bring cream of coconut, cream and lemon zest to a simmer in a medium sized heavy saucepan.  Whisk yolks and flour in a medium sized bowl to blend.  Gradually whisk in a bit of the hot mixture to temper.  Whisk in small amounts, a bit at a time. When about half of the hot mixture has been added, return all of the mixture back to the saucepan and stir over medium heat until custard boils.  Cook for 2 minutes or until thickened.  Pour mixture into a shallow pan to cook to luke warm.  Whisk in butter, rum and coconut extract.  Cover and chill until no longer warm.

Frosting: Whip cream, sour cream, rum, sugar, lemon zest, vanilla and cream of coconut in a medium bowl until stiff peaks form.

To assemble:  Have a long serving platter ready.  Gently unroll cake from dish towel.  Spread filling over cake, leaving a 3/4″ border.  Starting at long side, roll up cake, jelly roll style.  Transfer cake, seam side down to platter.  Frost with frosting, top with toasted coconut and plain, sweetened coconut.  Chill for at least one hour.  Can be made 24 hours ahead.

Strawberry Buttermilk Sherbet

makes about 4 1/2 cups

2 cups fresh strawberries

2 cups buttermilk

1 cup sugar

1 teaspoon vanilla extract

Process strawberries in a food processor until smooth.  Pour through a fine wire mesh strainer into a large bowl, pressing with the back of a spoon.  Discard solids.  Add buttermilk, sugar and vanilla and mix well.  Cover and chill 1 hour.

Pour mixture into freezer container of an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.  Scrape out into a shallow freezer proof container and allow to harden, about 2 hours.