Coconut Jelly Roll
4 eggs
2/3 c sugar
3/4 c whole wheat pastry flour
3/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
powdered sugar (aka, confectioners’ sugar)
1 c sugar-free or reduced sugar jelly or jam
1 c sweetened flaked coconut
With electric mixer, beat the eggs until light. Gradually add the sugar and beat until mixture is thick and lemon-colored.
Combine dry ingredients. Fold with vanilla into the egg mixture. Turn into 15×10-inch jelly roll pan that has been lined with greased parchment paper.
Bake at 400 degrees for about 15 minutes. Cut the edges off of the cake and turn at once onto a clean cloth or dish towel sprinkled with powdered sugar.
Remove the paper from the cake. Spread the cake with softened jelly or jam to within 1/2-inch of the edge. Sprinkle with coconut. Roll up quickly, starting at the narrow side of the cake. End with the open end on the underside. Wrap in towel and cool on wire rack. Once cooled, wrap in plastic and refrigerate. Best eaten the next day.
