Coconut-Rum Roulade

Ingredients

• 2 tablespoons sugar
• 1 cup sweetened shredded coconut
• 6 large eggs
• 1 cup whipping cream
• 1 ½ cups sweetened shredded coconut
• ¼ cup all purpose flour
• ½ cup sugar
• + 15 more ingredients
• • 1 ½ teaspoons grated lemon peel
  • ¹/₈ teaspoon salt
  • 1 cup canned sweetened cream of coconut (such as Coco Lopez)
  • 8 thin lemon slices
  • ½ teaspoon vanilla extract
  • ½ teaspoon grated lemon peel
  • ¼ cup sour cream
  • ½ teaspoon grated lemon peel
  • 1 cup whipping cream
  • ¼ teaspoon imitation coconut extract
  • 2 tablespoons all purpose flour
  • 5 large egg yolks
  • 3 tablespoons white rum
  • 1 tablespoon white rum
  • 9 tablespoons unsalted butter

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 ...

View full recipe at Epicurious