Creamy Coconut Cake Roll

• 1 pkg. (16 oz.) angel food cake mix
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 2 cups thawed COOL WHIP Whipped Topping
• 1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Heat oven to 350 degrees F.
2. Spray 15x10x1-inch pan with cooking spray.
3. Line with parchment; spray with additional cooking spray.
4. Prepare cake batter as directed on package; pour into prepared pan.
5. Bake on lowest oven rack 25 to 30 min.
6. or until toothpick inserted in center comes out clean.
7. Cool in pan 10 min.
8. Loosen cake from sides of pan with knife.
9. Invert cake onto 16x12-inch sheet of parchment lightly sprayed with cooking spray; remove pan.
10. Carefully peel off paper on top of cake.
11. Starting at one short side, roll up cake and paper together.
12. Cool completely on wire rack.
13. Beat cream cheese and sugar in medium bowl with whisk until blended.
14. Stir in COOL WHIP.
15. Unroll cake; remove paper.
16. Reserve 1/2 cup cream cheese mixture; spread remaining cream cheese mixture onto cake.
17. Reroll cake; place, seam side down, on serving plate.
18. Pipe reserved cream cheese mixture onto top of cake.
19. Sprinkle with coconut.

angel food cake mix, philadelphia cream cheese, sugar, s angel

Taken from www.kraftrecipes.com/recipes/creamy-coconut-cake-roll-169492.aspx (may not work)