Elegant Lemon Cake Roll

Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly.

Stir in lemon extract and vegetable oil; set aside.

Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff, but not dry.

Fold yolk mixture into whites.

Combine flour, baking powder and salt.

Fold into egg mixture.

Grease a 15 x 10 x 1-inch jellyroll pan and line with waxed paper; grease and flour waxed paper.

Spread batter evenly in pan.

Bake at 375° for 10 to 12 minutes.

Sift powdered sugar in a 15 x 10-inch rectangle on a linen towel.

When cake is done, immediately loosen from sides of pan and turn out on sugar.

Peel off waxed paper.

Starting at narrow end, roll up cake and towel together; cool on a wire rack seam side down. Unroll cake; spread with half of creamy lemon filling and re-roll. Place on serving plate, seam side down, and spread remaining filling on all sides.

Combine coconut, water and food coloring in a plastic bag.

Close securely and shake well.

Sprinkle colored coconut over cake roll.

Refrigerate for 1 to 2 hours before serving.