• Note: Let the cream cheese sit on the counter for about 30 to 45 minutes while you make the cake. It should be slightly chilled yet semi-soft when you make the filling.

For the Cake

• Preheat oven to 375°
• Line a greased 15-inch x 10-inch x 1-inch baking pan with parchment paper. Spray the paper with non-stick spray; set aside.
• In a large bowl, beat the eggs for 3 minutes until foamy. Gradually add the sugar and continue to beat for 6 to 10 minutes until almost tripled in volume. This step is essential to giving the cake roll that light, airy texture. You will know the batter is ready when you lift the whisk and the batter falls in a ribbon like pattern on the top for a second or two before being reabsorbed.
• Whisk in the milk and coconut extract.
• Sift the flour, baking powder, and salt over the batter. Use a wide, flexible spatula to gently fold the flour mixture into the egg mixture. Don't over mix the batter but make sure you get all the flour incorporated.
• Spread the batter evenly in the prepared pan.
• Bake on the middle rack of the oven for 13-16 minutes or until the cake springs back when lightly touched. Remove from the oven and loosen the outer edges with a knife.
• Sprinkle a clean dish towel with confectioner's sugar and invert the warm cake on the towel. Remove the pan and peel off the parchment paper.
• Starting with the short side, roll the cake and the towel into a log. Cool completely on a wire rack.

For the filling/frosting:

• 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.

To assemble the cake roll:

• Unroll the 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.