Currant Jam Roll with Coconut Glaze

Ingredients:

Sponge cake

• 1/4 cup coconut oil, melted and cooled, plus extra for greasing the pan
• 1 tbsp. cake flour + extra to sprinkle the pan
• 1/4 tsp baking powder
• 1/4 teaspoon salt
• 6 large eggs
• 1 cup granulated sugar
• 1 teaspoon coconut extract
• Powdered sugar, for dusting

Filling and glaze

• 0.5 cup sweet coconut flakes
• Whites of 2 large eggs
• 0.5 cup granulated sugar
• 2 tsp freshly squeezed lemon juice
• A pinch of salt
• 1 tsp vanilla extract
• 1/4 tsp coconut extract
• 3/4 cup redcurrant jam

Preparation:

1. Bake the sponge cake:

   
   Preheat oven to 350°F (175°C). Grease a rimmed baking sheet or 11 x 17-inch (27.5 x 42 cm) pan with coconut oil; line the bottom with parchment paper. Grease the parchment with coconut oil and dust with flour, shaking off any excess.
2. Sift the flour, baking powder, and salt into a large bowl; set aside. Place the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand for 5 minutes, then drain. Crack the eggs into a separate large bowl and add the granulated sugar. Beat with an electric mixer on medium-low speed for 30 seconds, then increase the speed to medium-high and beat until thick and fluffy, 8 to 10 minutes. Beat thoroughly to ensure the cake rises well. Pour the egg mixture over the flour mixture and gently fold in with a rubber spatula. Add the melted coconut oil and coconut extract and knead to form a dough. Press the dough into the prepared pan; bake until the cake springs back when gently pressed, about 18 minutes. Let cool on the baking sheet for 5 minutes.
3. Generously sift powdered sugar over the warm sponge cake and loosen the edges with a knife. Place a clean kitchen towel (not terrycloth) over the cake. Place another baking sheet on the towel and invert the cake, both baking sheets included, onto the towel. Remove the top baking sheet and parchment. Starting from the short end, roll the cake and towel together into a log. Transfer the cake, seam-side down, to a wire rack and let cool completely.

4. Meanwhile, prepare the glaze:

   
   Spread the coconut on a baking sheet and bake at 350°F (175°C), stirring once, until lightly browned, 5-7 minutes. Let cool. Whisk the egg whites, granulated sugar, lemon juice, and salt in a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Heat, whisking until the sugar dissolves, 2-3 minutes. Remove the bowl from the water bath and beat the egg white mixture with an electric mixer on medium speed until cool, glossy, and thick, about 6 minutes. Stir in the vanilla and coconut extracts.
5. Carefully unroll the roll. Spread the jam over the sponge, leaving about 0.5 cm from the edges; roll it up again (without the towel). Trim the ends with a serrated knife. Transfer the roll to a serving platter and spread the glaze over the entire surface and sides. Sprinkle with toasted coconut.