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

FILLING:

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

Filling: Combine sweetened condensed milk, lemon juice, lemon rind and food coloring. Mix well. Fold in whipped topping. Yields 3 cups of filling.

Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy, gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt; fold into egg mixture.

Grease 15 x 10 x 1 jelly roll pan and line with waxed paper; grease and flour waxed paper. Spread batter evenly in pan. Bake at 325 degrees for 10 to 12 minutes.

Sift powdered sugar in z 15 x 10 rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down. Unroll cake; spread with half of creamy lemon filling and re-roll. Place 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 for 1 to 2 hours before serving. Yields 9 to 10 servings.