Lamington Roulade

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.