Lemon Coconut Jelly Roll

By michaelmeiner

Ingredients

• 1/4 cup oil
• 1/3 cup potato starch
• 1 cup shredded coconut
• 1/3 cup matzo meal
• 1/4 teaspoon salt
• juice of 1 lemon
• 8 large eggs
• 1 cup raspberry jam
• FROSTING
• 2 large eggs
• 1/2 cup sugar
• 1/4 teaspoon lemon zest
• 2 teaspoons lemon juice

Preparation

Step 1

Preheat oven to 350. Line a 11x17 inch baking sheet with oil. Dust with potato starch.

Spread the coconut on a separate aking sheet and bake until lightly toasted, about 8 minutes.