Publisher Photo
Publisher Photo
I am a teacher born in Australia who came to the United States seven years ago via a teacher exchange program. I'm now married to an American with two beautiful children. This dessert is made often for special occasions in my mother country; when I make it for my teacher coworkers here in the U.S., it disappears fast!—Susan Fagan, Lexington, South Carolina
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + chilling

Ingredients

  • 3 large eggs
  • 1/2 cup superfine sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1/2 cup unsweetened finely shredded coconut, divided
  • 3/4 cup plus 2 tablespoons heavy whipping cream, divided
  • 1/2 cup red raspberry preserves
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 tablespoons butter, cubed

Directions

Preheat oven to 400°. Line bottom of a greased 15x10x1-in. baking pan with waxed paper and grease paper.
In a large bowl, beat eggs on high speed 5 minutes. Gradually add sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer to prepared pan, spreading evenly.
Bake 7-9 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel sprinkled with 2 tablespoons coconut. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat 3/4 cup cream until stiff peaks form. Unroll cake; spread preserves over cake to within 1/2 in. of edges. Spread whipped cream over preserves. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, at least 1 hour.
In a microwave, melt chocolate and butter with remaining cream; stir until smooth. Spread over top and sides of cake. Sprinkle with remaining coconut; let stand until set. Yield: 12 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Lamington Roulade in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 slice: 261 calories, 16g fat (10g saturated fat), 82mg cholesterol, 122mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 4g protein.

  • 3 large eggs
  • 1/2 cup superfine sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1/2 cup unsweetened finely shredded coconut, divided
  • 3/4 cup plus 2 tablespoons heavy whipping cream, divided
  • 1/2 cup red raspberry preserves
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 tablespoons butter, cubed
  1. Preheat oven to 400°. Line bottom of a greased 15x10x1-in. baking pan with waxed paper and grease paper.
  2. In a large bowl, beat eggs on high speed 5 minutes. Gradually add sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer to prepared pan, spreading evenly.
  3. Bake 7-9 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel sprinkled with 2 tablespoons coconut. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. In a small bowl, beat 3/4 cup cream until stiff peaks form. Unroll cake; spread preserves over cake to within 1/2 in. of edges. Spread whipped cream over preserves. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, at least 1 hour.
  5. In a microwave, melt chocolate and butter with remaining cream; stir until smooth. Spread over top and sides of cake. Sprinkle with remaining coconut; let stand until set. Yield: 12 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Lamington Roulade in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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