Fruity Coconut Cake Roll Recipes

Steps:

• Heat oven to 350ºF.
• Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
• Bake on lowest oven rack 25 to 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan. Carefully peel off paper on top of cake. Starting at one short side, roll up cake and paper together. Cool completely on wire rack.
• Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in COOL WHIP.
• Unroll cake; remove paper. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake. Reroll cake; place, seam side down, on serving plate. Pipe reserved cream cheese mixture onto top of cake. Sprinkle with coconut.

Steps:

• Line a 15x10x1 baking pan with waxed paper, and coat with cooking spray, and set aside.
• Prepare cake batter baccording to package directions, and spread evenly over pan.
• Bake 350 degrees 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 and dust with remaining confectioners sugar.
• Roll up cake in the towel jelly-roll style, starting with the short side.
• Cool completely on a wire rack.
• For the filling, in a large bowl, whisk milk and pudding mix, for 2 minutes, and let stand for 2 minutes or until soft set.
• Stir in 1 cup whipped topping, then fold in remaining whipped topping.
• Stir in coconut extract.
• Unroll cake, and spread filling to within 1 inch of edges.
• Arrange kiwi, and strawberries over filling, and sprinkle with 1/3 cup coconut.
• Roll up again, and refrigerate 1-2 hours.
• Toast with remaining coconut.
• In a small bowl, whisk the spreadable fruit, and water until smooth, and drizzle over cake.
• Sprinkle nwith toasted coconut, and cut into slices.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.