Ingredients
1 package (16 ounces) angel food cake mix1/2 teaspoon plus 3 tablespoons confectioners’ sugar, divided3/4 cup cold fat-free milk1 package (1 ounce) sugar-free instant white chocolate pudding mix1 carton (8 ounces) frozen fat-free whipped topping, thawed1/2 teaspoon coconut extract2 medium kiwifruit, peeled and thinly sliced2 cups fresh strawberries, sliced1/3 cup plus 2 tablespoons sweetened shredded coconut, divided2 tablespoons apricot spreadable fruit1/2 teaspoon hot water
Preparation
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.
