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

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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


  • 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 sweetened shredded coconut, divided
  • 2 tablespoons apricot spreadable fruit
  • 1/2 teaspoon hot water

Nutritional Facts

1 slice: 233 calories, 2g fat (1g saturated fat), 0 cholesterol, 378mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 4g protein.


  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

Sweet White Wine

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

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louiseafox User ID: 1479904 134819
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."

ritameta User ID: 3786509 58585
Reviewed Jun. 22, 2012

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

ratsnej User ID: 3564363 147501
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."

alliel User ID: 1517392 58477
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!"

CWOCN User ID: 4346648 62124
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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