Fruity Coconut Cake Roll Recipe

Name: Fruity Coconut Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 350u00b0 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.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Fruity Coconut Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruity Coconut Cake Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions