Fruity Coconut Cake Roll

Directions

1. 1
   Line a 15x10x1 baking pan with waxed paper, and coat with cooking spray, and set aside.
2. 2
   Prepare cake batter baccording to package directions, and spread evenly over pan.
3. 3
   Bake 350 degrees for 16-20 minutes, or until golden brown.
4. 4
   Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners sugar.
5. 5
   Gently peel off waxed paper and dust with remaining confectioners sugar.
6. 6
   Roll up cake in the towel jelly-roll style, starting with the short side.
7. 7
   Cool completely on a wire rack.
8. 8
   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.
9. 9
   Stir in 1 cup whipped topping, then fold in remaining whipped topping.
10. 10
    Stir in coconut extract.
11. 11
    Unroll cake, and spread filling to within 1 inch of edges.
12. 12
    Arrange kiwi, and strawberries over filling, and sprinkle with 1/3 cup coconut.
13. 13
    Roll up again, and refrigerate 1-2 hours.
14. 14
    Toast with remaining coconut.
15. 15
    In a small bowl, whisk the spreadable fruit, and water until smooth, and drizzle over cake.
16. 16
    Sprinkle nwith toasted coconut, and cut into slices.