Kiwi and coconut add tropical flair to this moist, fruity and simply delicious dessert. It makes a light, refreshing and stunning finale to even the fanciest meal!
—NANCY GRANAMAN BURLINGTON, IA
PREP: 30 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 12 SERVINGS
1package (16 ounces) angel food cake mix
1/2teaspoon plus 3 tablespoons confectioners’ sugar, divided
3/4cup cold fat-free milk
1package (1 ounce) sugar-free instant white chocolate pudding mix
1carton (8 ounces) frozen fat-free whipped topping, thawed
1/2teaspoon coconut extract
2medium kiwifruit, peeled and thinly sliced
2cups fresh strawberries, sliced
1/3cup plus 2 tablespoons flaked coconut, divided
2tablespoons apricot spreadable fruit
1/2teaspoon 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 350° for 16-20 minutes or until golden brown. Carefully run a knife around the edges of the pan. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners’ sugar. Gently peel off waxed paper. Dust with the 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 the 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 cake 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. Store in the refrigerator.