Fruity Coconut Cake Roll Recipes

FRUITY COCONUT CAKE ROLL

Steps:

• 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.

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
• Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
• For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

CREAMY COCONUT CAKE ROLL

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.

FRUITY COCONUT CAKE ROLL

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.

COCONUT FRUITCAKE

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.

COCONUT AND BERRY CREAM ROLL

Steps:

• Preheat the oven to 350 degrees F. Oil a 17-by-12-inch rimmed baking sheet. Line with parchment and oil the parchment. Sprinkle the parchment evenly with 1 1/4 cups of the coconut.
• In a medium bowl, whisk together the flour, cornstarch, salt, and the remaining 1/2 cup of coconut. In a large bowl, with an electric mixer on high speed, beat the egg yolks and 1/2 cup of the granulated sugar until opaque, about 1 minute. Add the coconut milk and vanilla on medium speed, then increase the speed to high and continue to beat until the mixture is pale yellow, fluffy, and about doubled in size, 6 to 8 minutes. Set aside.
• With clean beaters, in a clean bowl, beat the egg whites on high speed until they have lost that yellow hue, about 1 minute. While beating, pour in the remaining 1/3 cup of sugar. Continue to beat until you have stiff, shiny peaks, 4 to 5 minutes.
• With a large rubber spatula, fold the flour mixture into the egg yolk mixture. Then, carefully fold the egg white mixture into the egg yolk mixture, taking care not to deflate it. Dollop the batter onto the prepared pan and then use a long, offset spatula to spread it out evenly. Again, try not to deflate the batter too much. (Without leavener, the whipped eggs are what lift the cake.)
• Bake the cake until light golden brown and set, 20 to 24 minutes. Meanwhile, set a clean dish towel on a work surface and sprinkle it evenly with confectioners' sugar. Gently press the center of the cake and it should spring back. Cut around the edges of the warm cake with a sharp knife to release it from the pan, then invert it onto the prepared dish towel. Remove the parchment paper. Roll up the towel and the cake, starting with the short end, and transfer it to a wire rack to cool completely.
• To finish: Toss the berries with the granulated sugar and refrigerate until ready to serve, at least 1 hour.
• Whip the cream and confectioners' sugar to stiff peaks. (Do not overwhip.) Reserve 2 cups of the whipped cream for serving. Unroll the cake. Spread with the remaining whipped cream and top evenly with the berries, lifting them out of the syrup with a slotted spoon. Roll the cake back up and transfer to a serving plate. To serve, sprinkle the cake with confectioners' sugar before slicing. Serve each piece with extra berries, a drizzle of the reserved berry syrup and dollop of the reserved whipped cream.

FRUIT COCKTAIL COCONUT CAKE

Steps:

• Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
• Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
• Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
• In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.