This Coconut Cream Strawberry Roll is a light, any-season dessert. With minimal pantry ingredients, you can have a lovely dessert that serves 8 easily & will have them asking for more.
The only fresh ingredients you need are milk, eggs & fruit. We used strawberries for ours but you could do blackberries, blueberries, thin sliced peaches, apples, thin sliced mango, pineapple and so on.
With some planning ahead, mix & match your flavours so favorite profiles like chocolate-banana, coconut-pineapple, vanilla-peach work for you.
You’ll need one large package of pudding (cook or non-cook) as well as a cake mix. Follow the cooking instructions for each but there are some alterations for the cake.
Only use 1/2 the oil it asks for and pour onto sheet pans (cookie sheets with sides on them). Pour 1/2 the bowl onto one pan the other other half on the second. It takes about 15 to 20 minutes to bake until done. Test with a toothpick.
As soon as they are cool enough to handle, put them onto their own plastic wrap on a tea towel so you can roll them up. This will make two rolls.
If you don’t want to roll them, simply spread 1/2 the pudding onto one of the thin cakes and the other half on the second one. Place your berries on top and stack the cakes. Simply cut the cakes into quarters (four pieces each) and stack on top of each other – so eight layers all together. We’ll be doing this next time.
