Coconut Rum Roulade Recipe

• 1 1/2 c. sweetened shredded coconut toasted
• 1/4 c. all purpose flour
• 6 lrg Large eggs separated, room temperature
• 1/2 c. sugar
• 1 1/2 tsp grated lemon peel
• 1/8 tsp salt
• 1 c. canned sweetened cream of coconut (such as Coco Lopez)
• 1 c. whipping cream
• 1/2 tsp grated lemon peel
• 5 lrg egg yolks
• 2 Tbsp. all purpose flour
• 9 Tbsp. unsalted butter
• 1 Tbsp. white rum
• 1/4 tsp imitation coconut extract
• 1 c. chilled whipping cream
• 1/4 c. lowfat sour cream
• 3 Tbsp. white rum
• 2 Tbsp. sugar
• 1/2 tsp grated lemon peel
• 1/2 tsp vanilla extract
• 1 c. sweetened shredded coconut toasted
• 8 x thin lemon slices cut into quarters

Directions