Preheat oven to 450 degrees
3/4 cup sugar
1 1/4 cups flaked coconut
1/3 cup potato flour
1 1/2 tsp.baking powder
Line a 12×16 sheet cake pan with parchment paper.
Beat eggs and sugar until light yellow and very thick.
Combine coconut, potato flour and baking powder and fold into egg mixture.
Spread evenly into pan.
Bake for about 5-10 minutes or until cake is cooked through.
Turn the cake out onto parchment paper sprinkled with powdered sugar. Remove the parchment cake was baked on and allow to cool.
3/4 cup coconut milk
1/2 cup half and half
1/4 tsp. vanilla
2 large egg yolks
3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter
Bring half and half along with coconut milk to a boil in a small saucepan. Meanwhile whisk egg yolks, vanilla and sugar together and add flour, whisking well to combine.
Ladle a small amount of hot milk mixture into egg mixture , whisking to temper. Add egg mixture to remaining milk mixture and whisk in. Bring mixture back to boil, whisking until it thickens. Boil for 10 seconds longer, remove from heat and stir in 1 tablespoon butter, let cool.
Once filling is cool, spread onto cooled cake and roll up cake from shorter side, using parchment to gently roll. Place in refrigerator for at least 1 hour prior to serving.
One 16 oz. bag frozen raspberries, partially thawed
1/2 cup water
1 tsp. lemon juice
one 7 1/2 oz. jar marshmallow creme
In a food processor, combine berries, water and lemon juice. Process until berries are almost smooth, but some chunks of fruit remain. Add the marshmallow creme and process until blended. Pour into ice cream freezer and freeze according to your machines instructions. Store in airtight container in freezer to firm .