4 eggs, separated
1 tbsp. vegetable oil
1/2 c. sugar
1 tsp. baking powder
1 to 2 tbsp. powdered sugar
1/2 c. flaked coconut
1 or 2 drops yellow food coloring
1/4 c. sugar
1 tsp. lemon extract
2/3 c. sifted cake flour
1/4 tsp. salt
Creamy Lemon Filling
1/2 tsp. water

Grease bottom and sides of a 15 x 10 x 1 inch jelly roll pan with oil; line with wax paper, and grease and flour wax paper. Set aside. Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in vegetable oil and lemon extract; set aside. Beat egg whites (at room temperature) until foamy; gradually add 1/4 cup sugar, beating until stiff but not dry. Fold egg whites into yolks. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan. Bake at 350 degrees for 8 to 10 minutes.

Sift powdered sugar in a 15 x 10 inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out on sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down.

Unroll cake. Spread cake with half of filling, and carefully re-roll cake, without towel. Place cake on serving plate, seam side down; spread remaining filling on all sides. Combine coconut, water and food coloring in a plastic bag; close securely, and shake well. Sprinkle colored coconut over cake roll. Refrigerate cake roll 1 to 2 hours before serving. Garnish cake platter with sprigs of fresh mint. Makes 8 to 10 servings.

CREAMY LEMON FILLING:

1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 1/2 c. frozen whipped topping, thawed
1 to 2 tsp. grated lemon rind
5 drops yellow food coloring

Combine sweetened condensed milk, lemon rind, lemon juice, and food coloring; stir well. Fold in whipped topping.