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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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! 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:
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.
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