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Fruity Coconut Cake Roll Recipe
Fruity Coconut Cake Roll Recipe photo by Taste of Home

Fruity Coconut Cake Roll Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Fruity Coconut Cake Roll in Light & Tasty April/May 2006, p63

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Fruity Coconut Cake Roll

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 14, 2012

This was delicious. I served at a wine and cheese gathering and everyone loved it. I will definitely make it again. It was easy to make and can be prepared ahead of time. I did add extra milk to the pudding since I had difficulty mixing it.

MY REVIEW
Reviewed Jun. 22, 2012

This was okay. I think it would be better if made with regular sponge cake.

MY REVIEW
Reviewed Jun. 14, 2012

So good, a dessert I don't feel (too) guilty eating! Also made it with extra strawberries, no kiwi, substituted sliced almonds/almond extract for the coconut. Going to make it for July 4th substituting blueberries for the kiwi.

MY REVIEW
Reviewed Jun. 14, 2012

After thinking about the size of a "roll" this recipe would make, I just used about 2/3 of the batter and it made a "regular" size roll. Really delicious, too!

MY REVIEW
Reviewed Sep. 26, 2010

...omitted kiwi and increased strawberries due to 'on-hand' produce. Also, put toasted coconut on top only. A larger jelly roll pan might work better - I cut the finished roll down the middle lengthwise due to fat cake syndrome. ..still got rave reviews and requests for the recipe.

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