Fruity Coconut Cake Roll

Kiwi and coconut add tropical flair to this moist, and fruity dessert. Great dessert for company too. Cooking time includes cooling time.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1 (16 ounce) package  angel food cake mix
• 1⁄2 confectioners' sugar, divided
• 3  tablespoons confectioners' sugar, divided
• 3⁄4 cup  cold nonfat milk
• 1 (1 ounce) package  sugar-free instant whgite chocolate pudding mix
• 1 (8 ounce) carton  frozen fat-free whipped topping, thawed
• 1⁄2 teaspoon  coconut extract
• 2  medium kiwi fruits, peeled, and thinly sliced
• 2  cups fresh strawberries, sliced
• 1⁄3 cup  plus 2 tablespoons flaked coconut, divided
• 2  tablespoons  apricot fruit spread
• 1⁄2 teaspoon hot water

Directions

1. Line a 15x10x1 baking pan with waxed paper, and coat with cooking spray, and set aside.
2. Prepare cake batter baccording to package directions, and spread evenly over pan.
3. Bake 350 degrees for 16-20 minutes, or until golden brown.
4. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners sugar.
5. Gently peel off waxed paper and dust with remaining confectioners sugar.
6. Roll up cake in the towel jelly-roll style, starting with the short side.
7. Cool completely on a wire rack.
8. 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.
9. Stir in 1 cup whipped topping, then fold in remaining whipped topping.
10. Stir in coconut extract.
11. Unroll cake, and spread filling to within 1 inch of edges.
12. Arrange kiwi, and strawberries over filling, and sprinkle with 1/3 cup coconut.
13. Roll up again, and refrigerate 1-2 hours.
14. Toast with remaining coconut.
15. In a small bowl, whisk the spreadable fruit, and water until smooth, and drizzle over cake.
16. Sprinkle nwith toasted coconut, and cut into slices.