Recipe

Fruity Coconut Cake Roll Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 month, 3 weeks ago Kiwi and coconut add tropical flair to this moist, fruity and simply delicious dessert. Its light and refreshing. A Keeper ! Prep:30m Cook:20m Servings:12	Mountainmam
	angel food cake white chocolate pudding cool whip coconut extract kiwis strawberries coconut apricot jam

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Ingredients

1 package (16 ounces) angel food cake mix

1/2 teaspoon plus 3 tablespoons confectioners' sugar, divided

3/4 cup cold fat-free milk

1 package (1 ounce) sugar-free instant white chocolate pudding mix

1 carton (8 ounces) frozen fat-free whipped topping, thawed

1/2 teaspoon coconut extract

2 medium kiwifruit, peeled and thinly sliced

2 cups fresh strawberries, sliced

1/3 cup plus 2 tablespoons flaked coconut, divided

2 tablespoons apricot spreadable fruit

1/2 teaspoon hot water

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside.

Prepare cake batter according to package directions. Spread evenly in prepared pan. Bake at 350° for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners' sugar. Gently peel off waxed paper. Dust with remaining confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup whipped topping. Fold in remaining whipped topping; stir in extract.

Unroll cake; spread with filling to within 1 in. of edges. Arrange kiwi and strawberries over filling. Sprinkle with 1/3 cup coconut. Roll up again. Refrigerate for 1-2 hours.

Toast the remaining coconut. In a small bowl, whisk spreadable fruit and water until smooth. Drizzle over cake. Sprinkle with toasted coconut. Cut into slices. Refrigerate leftovers.

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