Coconut-Rum Roulade

Ingredients

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

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

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