Coconut Pineapple Cake Roll

Southern.Crockpot's picture

Dec. 23, 2011

Ingredients

Eggs 4
Sugar 3/4 Cup (12 tbs)
Vanilla extract 1 Teaspoon
Biscuit mix 3/4 Cup (12 tbs)
Flaked coconut 1 Cup (16 tbs)
Powdered sugar 1 Ounce
Instant vanilla pudding mix 3 1/2 Ounce (1 Package)
Milk 1 1/2 Cup (24 tbs)
Canned crushed pineapple 8 Ounce , drained (1 Can)
Frozen whipped topping 4 Ounce , thawed (1 Carton)
Maraschino cherries 1/2 Cup (8 tbs) (Red And Green Colored)
Pineapple tidbits 1/4 Cup (4 tbs)

Directions

GETTING READY

1. Preheat the oven at 400°

MAKING

2. In a 15- x 10- x 1-inch jellyroll pan, coat with grease and line with waxed paper.

3. Grease, flour waxed paper and set aside.

4. In a bowl beat eggs until light and lemon colored.

5. Continue beating well gradually adding 3/4 cup sugar and vanilla.

6. Stir well gradually adding biscuit mix and stir in 1 cup coconut.

7. In prepared pan spread batter evenly and bake in the preheated oven for 10 to 12 minutes.

8. Sift powdered sugar in a 15- x 10- x 1-inch rectangle on a towel.

9. When cake is done, immediately loosen from sides of pan and turn out onto powdered sugar.

10. Peel off waxed paper and roll up cake and towel together starting at narrow end.

11. On a wire rack place the cake seam side down and cool.

12. In a medium mixing bowl combine pudding mix and milk.

13. On low speed of an electric mixer beat the mixture until thickened.

14. Let it stand 3 for minutes, then unroll cake and remove towel.

FINALIZING

15. Spread cake with pudding, leaving a 1-inch margin around edges.

16. Sprinkle with crushed pineapple and reroll cake.

17. On serving plate place the cake seam side down, frost top and sides with whipped topping.

18. Sprinkle top and sides with 1 cup coconut and chill until serving time.

SERVING

19. Garnish cake roll with cherries and pineapple tidbits and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 327Calories from Fat 74

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 207 mg8.63%

Total Carbohydrates 55 g18.3%

Dietary Fiber 2 g8%

Sugars 44 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet