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Chocolate Coconut Cake Roll

1 egg
1/4 c hot water, plus 2 tb hot water
1 c sugar
1 t vanilla extract
3/4 c all-purpose flour
1/4 c Dutch process cocoa
1 tb instant coffee granules
1 t baking powder
1/4 ts salt
3 egg whites, room temperature
3 tb powdered sugar, sifted
coconut cream filling

Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan
with nonstick cooking spray, line with waxed paper and coat paper
with cooking spray. Beat egg and 2 tablespoons water in a large
mixing bowl at high speed for about 2 minutes, or until thick and
pale. Gradually add sugar, vanilla and remaining 1/4 cup water;
beat well. Combine flour, cocoa, coffee granules, baking powder
and salt. Add flour mixture to egg mixture; stir until blended.
Beat egg whites until stiff peaks form. Stir 1/4 of egg whites into
chocolate mixture; fold in remaining egg whites. Spread batter
evenly into prepared pan. Bake for 15 minutes, or until cake springs
back when touched lightly in the center. Immediately loosen cake
from sides of pan, and invert onto a towel dusted with 2 tablespoons
powdered sugar. Peel off waxed paper. Starting at a short end, roll
up towel and cake together; cool completely on a wire rack, seam
side down. Unroll cake carefully, and remove towel. Spread Coconut
Cream Filling over cake. Roll up jelly roll fashion. Place cake on
a serving platter, seam side down; cover with plastic wrap and
chill for 1 hour. Sprinkle cake with remaining tablespoon of sifted
powdered sugar.


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