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Fruity Coconut Cake Roll

Fruity Coconut Cake Roll
Kiwi and coconut add tropical flair to this moist, fruity and simply delicious dessert from Nancy Granaman of Burlington, Iowa. It makes a light, refreshing and stunning finale to even the fanciest meal!
12 ServingsPrep: 30 min. Bake: 20 min. + chilling

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 15x10x1-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
© Taste of Home 2013

2 of 2

Fruity Coconut Cake Roll (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutrition Facts: 1 slice equals 233 calories, 2 g fat (1 g saturated fat), trace cholesterol, 378 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013