Lemon Coconut Roulade Recipes

YUMMY LEMON COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

LIME & COCONUT ROULADE

Steps:

• Start by making the filling. Finely chop the chocolate and place in a heatproof bowl. Heat the coconut cream in a small pan until hot but not quite boiling, then pour it over the chocolate.
• Finely grate over the lime zest, reserving a little for garnish, then leave to stand for 1 minute. Whisk together until smooth, then cover and pop in the fridge while you get on with the sponge.
• Preheat the oven to 180ºC/350ºF/gas 4. Grease a 37cm x 26.5cm baking tray with the unsalted butter and line the base with greaseproof paper.
• In a mixing bowl, whisk together the plain flour, desiccated coconut, 175g of granulated sugar, the baking powder, bicarb of soda and 1 good pinch of sea salt.
• In a larger mixing bowl, whisk together 3 egg yolks (reserving the whites), the oil and coconut milk until combined. Add half of the dry mix to the bowl and stir, then add the remaining mixture and stir until smooth and combined.
• Place the 5 egg whites in a large mixing bowl (reserving the yolks for another recipe) and whisk on a medium speed with an electric whisk or a free-standing mixer until soft peaks form. Increase the speed and gradually add 75g of the remaining sugar until you have glossy stiff peaks.
• Add a large spoonful of the whisked egg whites into the cake mixture and fold through with a metal spoon. Add the remaining whisked egg whites and fold, so it's still light and airy.
• Spoon the batter into the prepared baking tray and bake for 16 to 18 minutes, or until golden and cooked through.
• Cut a piece of greaseproof paper, a good 10cm larger than the sponge, and sift with the icing sugar. Carefully loosen the edge of the cake and turn it out onto the paper. Peel off the top piece of greaseproof paper and leave to cool for 5 to 10 minutes.
• Starting lengthways, roll the sponge up like a swiss roll, using the greaseproof paper as a guide. While the sponge cools completely, make the syrup.
• Squeeze the juice from the limes into a small pan and add the final 50g of granulated sugar. Place over a medium heat, gently bring to the boil, then reduce the heat and simmer until you have a light syrup. Leave to one side to cool.
• To put the roulade together, remove the white chocolate mixture from the fridge and whisk until thickened and smooth.
• Unroll the sponge, and drizzle over the lime syrup. Spread over the thickened white chocolate mixture, leaving a slight border around the edge, then roll up again lengthways, using the greaseproof paper as an aid. Set it on a platter and pop in the fridge until you are ready to serve.
• Finish by dusting with a little more icing sugar, and sprinkle with lime zest and toasted coconut flakes, if you like.

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

LEMON COCONUT ROULADE

Steps:

• Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl on the saucepan, with the bowl's base resting above ¿ not in ¿ the simmering water (pour out some water, if necessary). Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes.
• Meanwhile, half fill a large bowl with ice and cover with cold water. Remove the bowl of lemon curd from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made to this point and kept refrigerated up to 3 days in advance.)
• Make the Cake: Preheat the oven to 350 degrees F.
• Butter the jelly roll pan and line it with parchment paper. Butter the paper to assure release. Have some water simmering in a saucepan. Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly. Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved. Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
• Meanwhile, sift together the flour and baking powder 3 times. Sift it over the whipped egg mixture while folding it in; then fold in the coconut. Drizzle in the clarified butter, while folding the batter.
• Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes. Let the cake rest in the pan 1 minute. Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper. Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake. Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack. Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge. Tightly re-roll the cake and place on a platter seam-side down. Dust with confectioners' sugar.
• Whip the remaining 1/2 cup cream with the sugar until very stiff. Keep chilled. Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade. Place a candied violet on each rosette. Serve in 1-inch thick slices.

COCONUT-RUM ROULADE

Steps:

• Preheat oven to 350°F. Butter 11x17-inch jelly roll pan. Line with parchment. Finely grind coconut and flour in processor. Using electric mixer, beat yolks and 1/4 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Stir in lemon peel. Using clean dry beaters, beat whites and salt in another bowl until medium peaks form. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 2 additions. Gently fold in coconut mixture. Spread batter evenly into prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Run small sharp knife around pan sides to loosen cake. Slide cake on parchment onto rack; cool. (Can be made 1 day ahead. Return cake to pan. Cover with plastic; store at room temperature.)
• Bring first 3 ingredients to simmer in heavy medium saucepan. Whisk yolks and flour in bowl to blend. Gradually whisk in some of hot cream mixture. Return mixture to saucepan and stir over medium heat until custard boils and thickens, about 2 minutes. Pour mixture into bowl. Cool to lukewarm. Add butter and whisk until smooth. Whisk in rum and coconut extract. Cover and chill until very thick but still spreadable, about 1 hour. Slide cake on parchment onto work surface. Run long sharp knife between cake and parchment to loosen.
• Spread filling over cake, leaving 3/4-inch border. Starting at 1 long side, roll up cake jelly roll style. Transfer to platter seam side down. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Whip cream, sour cream, rum, sugar, lemon peel and vanilla in medium bowl to stiff peaks. Spread frosting over cake. Press coconut onto sides of cake, leaving 2-inch-wide strip without coconut down center. Decorate center strip with lemon.