Step 1

Preheat oven to 375°

Step 2

Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper. Spray the paper with non-stick spray; set aside.

Step 3

In a large bowl, beat eggs for 3 minutes. Gradually add sugar and coconut extract; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.

Step 4

Bake on the middle rack of the oven for 12-14 minutes or until cake springs back when lightly touched. Remove from the oven and loosen the outer edges with a knife.

Step 5

Dust the top of the cake with confectioner's sugar and place a kitchen towel over the sugar. Place a baking sheet or plastic cutting board over the towel and flip the cake over so the bottom of the cake is on top.

Step 6

Gently peel off the parchment paper and roll the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Step 7

In a stand mixer, fitted with a whisk attachment, add the softened cream cheese, sugar, salt and coconut extract. Whisk together just briefly until smooth and there are no visible lumps. Stop the motor and scrape down the sides and bottom of the bowl. With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.

Step 8

Unroll cake; spread a thick layer of frosting evenly over cake to within 1 in. of edges. Sprinkle with 1 cup of shredded coconut. Roll up again and spread the remaining frosting on the outside of the cake roll and sprinkle the remaining coconut on the roll. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator. Yield: 10-12 servings.