CREAMY COCONUT CAKE ROLL

Creamy Coconut Cake Roll image

Start with a box of angel food cake mix, and end with our luscious Creamy Coconut Cake Roll. Only consisting of five ingredients, Creamy Coconut Cake Roll is incredibly simple to make. Serve up a dessert option that is as easy on the eyes as it is delicious to the palate.

Provided by My Food and Family

Categories Recipes

Time 2h5m

Yield 12 servings

Number Of Ingredients 5

Ingredients

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

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.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 31 g, Protein 4 g