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1
Preheat oven to 350.
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2
Spray a 11 by 17 inch jelly fill pan with non stick spray.
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3
Line pan with parchment paper
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4
In a bowl whisk flour, 1cup of the sugar, baking powder, baking soda and salt
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5
In a large bowl whisk egg yolks, canola oil, coconut milk and coconut extract
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6
Beat egg whites and cream of tarter until foamy add remaining 1/2 cup sugar slowly while beating and beat just until stiff peaks form
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7
Fold egg whites into yolk mixture in 3 additions
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8
Spread into prepared pan.
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9
Bake 15 to 20 minutes until golden and toothpick comes out just clean
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10
Remove from oven, cool on rack for about 10 minutes.
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11
Run a knife around all edges and invert cake on a kitchen towel dusted with confectioners sugar.
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12
Carefully peel off parchment paper
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13
Roll cake up with towel and cool completely on rack
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14
MAKE KEY LIME FILLING
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15
Whip cream until soft peaks form, add key lime marmalade, confectioners sugar, vanilla extract and green food color drops if hog want a green tint
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16
FILL CAKE, Unroll.cake, spread with key lime filling, sprinkle evenly with the 1 cup of coconut, roll back up and cover with plastic wrap and refrigerate while making frosting
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17
MAKE COCONUT BUTTERCREAM FROSTING, in a large bowl beat butter until creamy add sugar,coconut milk, vanilla and coconut extract.
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18
Beat until light and fluffy.
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19
COLOR COCONUT, Add 1 tablespoon water in a small bowl add a drop or 2 of green food coloring.
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20
Add 1 cup sweetened coconut mix,to color all shreds, dry on a plate about 1 hour
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21
ASSEMBLE CAKE
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22
Frost cake with the coconut buttercream frosting.
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23
Cover with the 4 cups coconut, then sprinkles with green coconut.
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24
Add lime slices
