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1
In a small nonreactive saucepan, whisk the egg yolks with the sugar and lemon juice.
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2
Cook over low heat, stirring constantly, until the mixture just begins to thicken; do no let it boil.
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3
Immediately strain the curd into a bowl.
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4
Place plastic wrap directly on the surface of the curd and refrigerate until cold.
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5
Preheat the oven to 350.
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6
Line a baking sheet with parchment or wax paper.
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7
Put the coconut in a medium bowl.
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8
In a cup, combine the sugar and boiling water; stir to dissolve the sugar.
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9
Add the sugared water to the coconut and toss until thoroughly coated.
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10
Spread the coconut evenly on the baking sheet and toast it in the oven for 6 to 10 minutes, stirring occasionally, until golden.
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11
Watch the coconut carefully so it doesn't burn.
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12
Transfer to a plate.
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13
Preheat the oven to 400.
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14
Grease a 15-by-10-inch jelly-roll pan and line it with wax paper.
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15
Sift the flour and baking powder onto a sheet of wax paper.
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16
In a large heatproof bowl, whisk together the eggs, egg yolk and sugar.
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17
Set the bowl over (but not in) a pot of simmering water and whisk constantly until the mixture is warm to the touch.
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18
remove the bowl from the heat and beat the mixture on high speed until is is pale in color and as thick as whipped cream.
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19
Meanwhile, in a small saucepan, melt the butter in the milk over low heat.
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20
Turn off the heat but leave the pan on the stove.
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21
Sift one-third of the sifted flour over the egg mixture and gently fold it in with a large spatula; repeat in two more additions.
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22
Stir the milk mixture and pour half of it in a circle on the batter; fold it in.
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23
Repeat with the remaining milk and fold gently until incorporated.
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24
Pour the batter into the prepared pan and gently smooth the surface.
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25
Bake for 10 minutes, or until the cake springs back when gently pressed.
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26
Let the cake cool completely on a rack.
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27
Put the egg whites in a grease-free metal bowl.
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28
In a small saucepan, stir the sugar with 1/3 cup of water and bring to a boil, wiping down the sides of the pan with a wet pastry brush.
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29
Boil the syrup until it reaches 236 on a candy thermometer, about 5 minutes.
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30
Start beating the whites on medium speed until foamy, then add the cream of tartar and continue beating.
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31
When the sugar syrup reaches 242, pour it onto the whites in a slow stream and continue to beat the frosting for 3 minutes, or until it is thick and fluffy; add the vanilla when almost finished.
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32
The frosting will still be slightly warm.
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33
Turn the cooled cake out onto a piece of foil and peel off the wax paper.
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34
Place a piece of plastic wrap over the cake and flip it so that it is right side up again.
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35
Remove the foil.
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36
Evenly spread the lemon curd over the cake.
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37
Spread about 2 1/4 cups of the marshmallow frosting over the curd.
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38
Starting at a long edge, roll the cake as tightly as possible and wrap it in plastic.
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39
Let stand at room temperature for about 5 minutes, seam side down.
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40
Transfer the log to a platter and unwrap it.
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41
Spread the remaining frosting in a thick layer over the entire log.
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42
Scatter the toasted coconut over the log.
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43
Press with your hands to help the coconut adhere to the frosting.
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44
The cake can stand at room temperature for up to 4 hours.
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45
With a hot knife, slice about 1/2 inch off each end before serving.
