How to Make Yummy Coconut Cake Roll with Key Lime Cream Filling healthy & tasty!

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You need CAKE.
You need all-purpose flour.
You need to prepare granulated sugar, divided use.
Provide baking powder.
Provide baking soda.
Provide salt.
Prepare large egg yolks, at room temperature.
You need to prepare large egg whites , at room temperature.
You need canola oil.
Use coconut milk.
Provide coconut extract.
You need to prepare cream of tarter.
Provide confectioners sugar, for dusting.
Prepare KEY LIME CREAM FILLING.
You need to prepare cold heavy cream.
Provide cold key lime marmalade or jam.
You need to prepare confectioners sugar.
You need vanilla extract.
Use drops of green food color.
You need to prepare sweetened shredded coconut.
Provide COCONUT BUTTERCREAM FROSTING.
You need to prepare unsalted butter, at room temperature.
You need confectioners sugar.
You need to prepare coconut milk.
You need to prepare vanilla extract.
Use ckconut extract.
Provide GARNISH.
Use sweetened shredded coconut.
Prepare green tinted shredded sweetened coconut.
Use fresh lime slices.

Short Tips:

Preheat oven to 350. Spray a 11 by 17 inch jelly fill pan with non stick spray. Line pan with parchment paper.
In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt.
In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract.
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.
Fold egg whites into yolk mixture in 3 additions.
Spread into prepared pan. Bake 15 to 20 minutes until golden and toothpick comes out just clean.
Remove from oven, cool on rack for about 10 minutes. Run a knife around all edges and invert cake on a kitchen towel dusted with confectioners sugar. Carefully peel off parchment paper.
Roll cake up with towel and cool completely on rack.
MAKE KEY LIME FILLING.
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.
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.
MAKE COCONUT BUTTERCREAM FROSTING, in a large bowl beat butter until creamy add sugar,coconut milk, vanilla and coconut extract. Beat until light and fluffy..
COLOR COCONUT, Add 1 tablespoon water in a small bowl add a drop or 2 of green food coloring. Add 1 cup sweetened coconut mix,to color all shreds, dry on a plate about 1 hour.
ASSEMBLE CAKE.
Frost cake with the coconut buttercream frosting. Cover with the 4 cups coconut, then sprinkles with green coconut. Add lime slices.

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