Chocolate Coconut Cake Roll

Recipe by: Cooking Light, Guilt-Free Desserts Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with nonstick cooking spray, line with waxed paper and coat paper with cooking spray. Beat egg and 2 tablespoons water in a large mixing bowl at high speed for about 2 minutes, or until thick and pale. Gradually add sugar, vanilla and remaining ¼ cup water; beat well. Combine flour, cocoa, coffee granules, baking powder and salt. Add fl Beat egg whites until stiff peaks form. Stir ¼ of egg whites into chocolate mixture; fold in remaining egg whites. Spread batter evenly into prepared pan. Bake for 15 minutes, or until cake springs back when touched lightly in the center. Immediately loo dusted with 2 tablespoons powdered sugar. Peel off waxed paper. Starting a completely on a wire rack, seam side down. Unroll cake carefully, and remove towel. Spread Coconut Cream Filling over cake. Roll up jelly roll fashion. Place cake on a serving platter, seam side down; cover with plastic wrap and chill for 1 hour. Sprinkle cake with remaining tablespoon of sifted powdered sugar. (200 calories, 4g fat, 18% calories from fat)

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