1 (18.8 ounce) package strawberry jelly-roll dough
2 teaspoons baking powder
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups milk
6 eggs
1 teaspoon lemon zest
1 3/4 cups flaked coconut
4 1/2 tablespoons butter, softened
4 1/2 cups vegetable oil
3/4 cup strawberry jam
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch-square pan.
In a large plastic bag, combine jelly-roll dough, liquid sugar, vanilla, milk, eggs and lemon zest. Roll dough into 1 inch balls, place them in the plastic bag and leave large external gaps in the bag.
In a large bowl, beat butter, oil, fruit juice and strawberry jam until smooth. Pour over jelly-roll pastry and roll up portions of dough. Place them 1 inch apart onto the prepared pan.
Bake for 30 to 35 minutes in room temperature oil or until a toothpick inserted into the center comes out clean. Cool completely and frost with raspberry cream and strawberry preserves.