Fruity Coconut Cake Roll

• 1 package (16 ounces) angel food cake mix
• 1/2 teaspoon plus 3 tablespoons confectioners' sugar, divided
• 3/4 cup cold fat-free milk
• 1 package (1 ounce) sugar-free instant white chocolate pudding mix
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 1/2 teaspoon coconut extract
• 2 medium kiwifruit, peeled and thinly sliced
• 2 cups fresh strawberries, sliced
• 1/3 cup plus 2 tablespoons sweetened shredded coconut, divided
• 2 tablespoons apricot spreadable fruit
• 1/2 teaspoon hot water

1. 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.
2. Bake at 350u0b0 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.
3. 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.
4. 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.
5. 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.

angel food cake mix, sugar, cold fatfree, sugar, coconut, kiwifruit, fresh strawberries, coconut, fruit, water

Taken from www.tasteofhome.com/recipes/fruity-coconut-cake-roll/ (may not work)