Lemon curd & coconut log

1.Preheat oven to 200°C. Line a Swiss roll tin with baking paper.

2.In a medium-sized bowl, beat the eggs until really thick and creamy (about 10 minutes of beating).

3.Add the sugar and vanilla, then continue beating for 2-4 minutes until the sugar has dissolved.

4.Carefully fold in lemon zest, sifted cornflour and baking powder. Mix until incorporated.

5.Pour into the prepared tin, then bake for approximately 15 minutes until it is soft and springy to the touch.

6.Remove from oven and invert on another sheet of baking paper so you can peel the original baking paper off the bottom. Roll carefully from the long side to form a log. Leave rolled up until cold.

7.When cold, carefully unroll enough to spread generously with lemon curd, followed by the whipped cream. Roll up again.

8.For the icing, beat the butter and cream cheese together until smooth. Stir in the icing sugar and zest, mixing well.

9.Cover lemon log with icing, then shower with coconut flakes.