Best 3 Lemon Coconut Matzo Jelly Roll Recipes
Indulge in a delightful culinary journey with our Lemon Coconut Matzo Jelly Roll, a harmonious blend of tangy lemon, luscious coconut, and crispy matzo. This unique dessert combines the vibrant flavors of lemon and coconut with the delicate crunch of matzo, creating a textural symphony that will tantalize your taste buds.
Our recipe collection features variations of this delectable treat, catering to diverse dietary preferences. We offer a classic Lemon Coconut Matzo Jelly Roll, a gluten-free rendition for those with sensitivities, and a vegan version for those seeking plant-based indulgence. Each recipe is meticulously crafted with step-by-step instructions, ensuring a seamless baking experience.
The Lemon Coconut Matzo Jelly Roll stands out with its vibrant yellow hue, complemented by a dusting of powdered sugar. Its tender matzo cake base encases a luscious lemon-coconut filling, resulting in a delightful balance of flavors and textures.
For those with gluten restrictions, our Gluten-Free Lemon Coconut Matzo Jelly Roll provides a delectable alternative. Using gluten-free matzo, this recipe delivers the same tantalizing taste and texture, ensuring everyone can enjoy this delectable treat.
For those embracing a vegan lifestyle, our Vegan Lemon Coconut Matzo Jelly Roll is a delightful indulgence. This version uses plant-based ingredients, including silken tofu for a creamy filling, creating a dessert that is both delicious and compassionate.
Whichever recipe you choose, the Lemon Coconut Matzo Jelly Roll promises to be a crowd-pleaser. Its zesty lemon flavor, sweet coconut filling, and crispy matzo base combine to create a dessert that is both refreshing and satisfying.
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON COCONUT ROULADE
I love this filling because it's a great lemon curd recipe that even made even better by lightening it. This is a perfect lunch dessert or for a baby or bridal shower. Mom would love this on her birthday too. At least mine would have. The cake is a classic French Biscuit au Beurre, drizzling in the clarified butter at the end for a unique delicious flavor. You can candy your own edible flowers rather than buying them if you like. Johnny Jump Ups, pansies, and rose petals are nice.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl on the saucepan, with the bowl's base resting above ¿ not in ¿ the simmering water (pour out some water, if necessary). Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes.
- Meanwhile, half fill a large bowl with ice and cover with cold water. Remove the bowl of lemon curd from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made to this point and kept refrigerated up to 3 days in advance.)
- Make the Cake: Preheat the oven to 350 degrees F.
- Butter the jelly roll pan and line it with parchment paper. Butter the paper to assure release. Have some water simmering in a saucepan. Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly. Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved. Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
- Meanwhile, sift together the flour and baking powder 3 times. Sift it over the whipped egg mixture while folding it in; then fold in the coconut. Drizzle in the clarified butter, while folding the batter.
- Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes. Let the cake rest in the pan 1 minute. Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper. Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake. Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack. Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge. Tightly re-roll the cake and place on a platter seam-side down. Dust with confectioners' sugar.
- Whip the remaining 1/2 cup cream with the sugar until very stiff. Keep chilled. Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade. Place a candied violet on each rosette. Serve in 1-inch thick slices.
LEMONY COCONUT MACAROONS
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 119 calories, Fat 7g fat (6g saturated fat), Cholesterol 4mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use room temperature ingredients for even baking and a smooth batter.
- Beat the egg whites and sugar until stiff peaks form for a light and airy meringue.
- Gently fold the meringue into the batter to prevent deflating it.
- Bake the jelly roll at a moderate temperature to prevent overbrowning.
- Allow the jelly roll to cool completely before filling and rolling to prevent cracking.
- Use a filling that is thick enough to hold its shape but not too thick that it is difficult to spread.
- Roll the jelly roll tightly to create a neat and even shape.
- Refrigerate the jelly roll for at least 30 minutes before serving to allow the flavors to meld.
Conclusion:
With its bright lemon flavor, coconut filling, and tender matzo cake, this Lemon Coconut Matzo Jelly Roll is a delicious and unique dessert that is perfect for any occasion. Whether you are looking for a fun Passover treat or a refreshing summer dessert, this jelly roll is sure to impress. The combination of flavors and textures is simply irresistible, and the bright yellow color is sure to brighten up any table. So next time you are looking for a special dessert, give this Lemon Coconut Matzo Jelly Roll a try. You won't be disappointed!
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