Monday, April 16, 2012
Fruity Coconut Cake Roll
Oh, how I love this cake. It is an impressive presentation and even more impressive tasting! I made it for Easter and it got rave reviews, and I will admit than when I finished the leftovers the other night, I was pretty sad. I guess I will have to find reasons to make this again, which shouldn't be too difficult.
If you've never made a cake roll before, don't be scared! It's not difficult. This one is filled to the gills, so it doesn't roll up very tightly, but that's ok. All the filling is worth it!
This cake uses a lot of convenience products so even though there are several steps (and you should make it early in the day or the night before you need to serve it) it will come together easily.
Start by making the cake. Combine the cake mix and water in a large bowl, and beat with an electric mixer on low for 2 minutes, then on medium for 2 more minutes.
I had never made an angelfood mix before and I was surprised at all the volume! Be sure to use your biggest mixing bowl for this!
Line a jelly roll pan with waxed paper, then coat the paper with nonstick cooking spray. Pour the cake batter into the pan,
then spread it evenly. Bake for 16-20 minutes or until golden brown. While the cake bakes, prepare the dish towel that you'll tip it out onto. Spread it out on the counter, then sprinkle with powdered sugar.
When the cake is done, tip it out onto the dishtowel. The key here is to be decisive. If you want to see what happens when you're not decisive, check out my first cake roll attempt. Carefully peel back the waxed paper
then sprinkle with more powdered sugar.
Now roll up the cake, in the towel, starting with the short end.
Roll it up as tightly as you can, then place on a wire rack to cool completely.
While the cake cools, slice up the fruit. Slice it up thinly so that it lays nice and flat on the filling later.
Now prepare the filling. Combine the pudding and the milk
and whisk for 2 minutes, then let stand for 2 minutes. Reserve about 3/4 cup whipped topping for the top of the cake. Fold the remaining whipped topping into the pudding.
Toast the coconut by spreading it out on a small cookie sheet and baking for 5-8 minutes. Check the coconut frequently and shake the pan a bit until it's all golden.
When the cake is completely cool, unroll it and then spread the pudding over the cake. Sprinkle 1/2 cup of the coconut over the pudding,
then arrange the fruit over the coconut.
Now roll up the cake again, same as before, but without the towel this time!
Put the cake on the serving plate, and refrigerate for at least 2 hours or overnight.
Before serving, spread the remaining whipped topping over the cake
then sprinkle with the reserved coconut.
This looks so good!!!
Store the cake, and any leftovers later, in the refrigerator. To serve, slice with a serrated knife.
One year ago: Chicken Taquitos
Two years ago: Chocolate Raisin Cake
Three years ago: Tacos
Get more inspiration at Mangia Mondays, Menu Monday, Mouthwatering Monday and Mop it Up Monday, Seasonal Inspirations, Recipe Sharing Monday, Melt in Your Mouth Monday, Sweet Spot Recipe Party, Mix it Up Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Cast Party Wednesday, What's Cooking Wednesday, Bake with Bizzy.
Fruity Coconut Cake Roll
1 package angel food cake mix
1/4 cup powdered sugar, divided
3/4 cup milk
1 small box coconut cream pudding mix
1 - 8 oz. carton whipped topping
2 kiwi fruit, peeled and thinly sliced
2 cups fresh strawberries, sliced
1/2 cup coconut, toasted, separated
Line a 15x1x1 baking pan with waxed paper, then spray with nonstick cooking spray and set aside.
Prepare cake batter according to package directions then spread evenly in the prepared pan. Bake at 350 for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1 Tsbp. of the powdered sugar. Gently peel of waxed paper. Sprinkle with remaining powdered sugar. Roll up cake in the towel starting with the short end. Cool completely on a wire rack.
For filling, in large bowl, whisk pudding mix and milk for 2 minutes, then let stand for 2 minutes. Set aside 3/4 cup of the whipped topping. Fold the remaining whipped topping into the pudding until smooth.
Unroll cake and spread with pudding mixture. Top with 1/2 cup of the toasted coconut, and then the sliced fruit. Roll up again (without the towel) and place on serving platter; refrigerate at least two hours or overnight.
Before serving, spread the remaining whipped topping over the cake and sprinkle with the remaining coconut. Refrigerate again if not serving right away. Cut into slices with a serrated knife. Serves 12.
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