Decadent Cherry Coconut Angel Food Cake Roll
Delight in the light and airy texture of this Decadent Cherry Coconut Angel Food Cake Roll, perfectly combining the sweetness of maraschino cherries and the nuttiness of coconut. This visually stunning dessert is not only a feast for the eyes but also for the taste buds, making it ideal for gatherings or special occasions. With a fluffy angel food cake base rolled around a rich, creamy filling infused with cherry flavor, it's sure to impress your guests and leave them craving a second slice.
16-20 servings
Servings
160
Calories
5
Ingredients
Ingredients
angel food cake mix
18 ounces (Prepare according to package directions.)
maraschino cherries
1 cup (Drained and chopped.)
sweetened flaked coconut
1/2 cup (N/A)
maraschino cherry juice
1 teaspoon (N/A)
frozen whipped topping
8 ounces (Thawed.)
Instructions
1
Preheat the oven to 350°F (175°C). Line two jelly roll pans (15 1/2" x 10 1/2" x 1") with aluminum foil, ensuring the foil hangs over the edges for easy removal.
2
Prepare the angel food cake mix according to the package directions.
3
Divide the batter evenly between the two prepared pans. Use a knife or spatula to gently cut through the batter to release any large air bubbles.
4
Bake in the preheated oven for approximately 15 minutes or until set and lightly golden.
5
Immediately invert the cakes onto clean kitchen towels dusted with powdered sugar. Carefully peel off the aluminum foil.
6
Starting from a short end, gently roll each cake up with the towel in a jelly roll fashion. Allow the cakes to cool completely, seam-side down.
7
In a mixing bowl, fold together the chopped cherries, sweetened coconut, and maraschino cherry juice into the thawed whipped topping until well combined.
8
Once the cakes are cool, carefully unroll them. Spread half of the cherry-coconut filling over each cake, extending to the edges.
9
Reroll the cakes and place them seam-side down on a serving plate. Dust with additional powdered sugar for an elegant finish.
10
Refrigerate the rolled cakes until you are ready to serve.
Nutrition Information
6.5g
Fat
22.5g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Cherry Coconut Angel Food Cake Roll?
It is a light and airy dessert featuring a fluffy angel food cake base rolled around a creamy filling made with maraschino cherries and coconut.
How many servings does this recipe provide?
This recipe makes approximately 16 to 20 servings.
What are the primary flavors in this cake roll?
The primary flavors are sweet maraschino cherries and nutty sweetened coconut.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What size pans are required for this recipe?
You will need two 15 1/2" x 10 1/2" x 1" jelly roll pans.
How should I prepare the pans before baking?
Line the pans with aluminum foil, making sure it hangs over the edges for easy removal after baking.
How long does the angel food cake need to bake?
The cake should bake for about 15 minutes until it is set and lightly golden.
How do I prevent air bubbles in the batter?
Gently cut through the batter with a knife or spatula once it is in the pan to release large air bubbles.
What is the process for rolling the cake?
Immediately after baking, invert the cake onto a towel dusted with powdered sugar, peel off the foil, and roll the cake up with the towel from the short end.
How should the cakes cool?
Allow the rolled cakes to cool completely while keeping them seam-side down.
What ingredients are in the cherry-coconut filling?
The filling consists of chopped cherries, sweetened coconut, maraschino cherry juice, and thawed frozen whipped topping.
How should the cherries be prepared for the filling?
The maraschino cherries should be drained and chopped before being added to the mixture.
When do I apply the filling to the cake?
Only unroll the cakes and spread the filling once the cakes have cooled completely.
How do I assemble the final cake roll?
Spread half the filling on each cake, reroll them, and place them seam-side down on a serving plate.
What is the recommended garnish for this dessert?
A dusting of powdered sugar on the finished rolls provides an elegant finish.
Does this cake need to be stored in the refrigerator?
Yes, you should refrigerate the rolled cakes until you are ready to serve them.
What are the calories per serving?
Each serving contains approximately 160 calories.
How much fat is in one serving?
There are 6.5 grams of fat per serving.
What is the carbohydrate content?
One serving contains 22.5 grams of carbohydrates.
Is there protein in this dessert?
Yes, each serving provides 1.25 grams of protein.
What type of cake mix is used?
The recipe uses an 18-ounce package of angel food cake mix.
How much coconut is required?
You will need 1/2 cup of sweetened flaked coconut.
How much cherry juice is added to the filling?
The recipe calls for 1 teaspoon of maraschino cherry juice.
Can I use fresh whipped cream instead of frozen topping?
The recipe specifically recommends frozen whipped topping (thawed) for its stability in cake rolls.
How many ingredients are needed in total?
The recipe requires 5 main ingredients: cake mix, cherries, coconut, cherry juice, and whipped topping.
Is the coconut toasted?
No, the recipe calls for sweetened flaked coconut without specifying it needs to be toasted.
What is the texture of the cake?
The cake has a light, fluffy, and airy texture typical of angel food cake.
Is this a good dessert for a party?
Yes, it is described as visually stunning and ideal for gatherings or special occasions.
Should the towels be wet when rolling the cake?
No, use clean, dry kitchen towels dusted with powdered sugar.
Can I use one large pan instead of two?
The recipe is designed for two 15 1/2" x 10 1/2" pans to ensure the cake layers are thin enough to roll.