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

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Reviews

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Average Rating:
  • louiseafox
    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
    Jun 22, 2012

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

  • ratsnej
    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
    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
    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.