Coconut Lemon Cake Roll

4 eggs, separated
1/4 cup granulated sugar
1 teaspoon lemon extract
1 tablespoon vegetable oil
1/2 cup granulated sugar
2/3 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
Creamy Lemon Filling
1/2 cup flaked coconut
1/2 teaspoon water
1 to 2 drops yellow food coloring

Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites.

Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10 x 1-inch jellyroll pan and line with wax paper; grease and flour wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 10 to 12 minutes.

Sift confectioners' sugar in a 15 x 10-inch rectangle on a linen towel.

When cake is done, immediately loosen sides of pan and turn out on sugar. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side up.

Unroll cake and spread with half of Creamy Lemon Filling and re-roll. Place on serving plate, seam side down; spread remaining filling on all sides.

Combine coconut, water and food coloring in a plastic bag; close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate 1 to 2 hours before serving. Yields 8 to 10 servings.

Creamy Lemon Filling:
1 (14 ounce) can sweetened condensed milk
1 to 2 teaspoons grated lemon rind
1 (4 ounce) carton Cool Whip
1/3 cup lemon juice
5 drops yellow food coloring

Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind and food coloring; mix well. Fold in Cool Whip.

Yields 3 cups.