Watermelon Cake Roll

In a medium mixing bowl, beat the cream cheese and powdered sugar until fluffy with an electric mixer, 1 minute.

Add in the cool whip and mix gently with a spatula.

Add in a small amount of red no taste gel food coloring and pink gel food coloring. Mix until you get your desired color. Add more food coloring as needed.

Cover the bowl and place the filling in the fridge to chill.

Place the shredded coconut in a ziploc bag and add a small amount of green leaf gel food coloring to the bag. Zip close, and shake the bag until the coconut is green. Add more food coloring to get a more intense color.

Preheat the oven to 350ºF. Line a jelly roll pan (15x10) with parchment paper and spray the paper with non-stick cooking spray. Set aside.

In a small mixing bowl, combine the flour, baking powder and salt. Mix and set aside.

In a larger mixing bowl, beat all 4 eggs on high with an electric mixer for 3 minutes. The eggs will turn pale yellow. Continuing beating the mixture as you slowly add the sugar. Add in the vegetable oil, buttermilk, apple cider vinegar, and vanilla, beat lightly. Spoon in the flour mixture, mixing until it’s just incorporated. Add a small amount of leaf green gel food coloring, mixing until the color is even. Add more food coloring for a more intense color. Pour the batter into the prepared pan.

Bake for 12-13 minutes or until the cake is springy to the touch. Note: while baking lay a towel on a flat surface. Dust both sides of the towel with a generous amount of powered sugar. This is to prevent the cake from sticking to the towel.

Once the cake is done baking, immediately turn it over onto the towel with powdered sugar. Roll the cake around the towel. Place the rolled up cake on a rack to cool for 15-20 minutes.

Once the cake is cool, unroll the towel carefully, using your fingers to help release the cake from the towel. Spread the filling over the cake roll, leaving about a 1/2 inch gap around the edges. Add the chocolate chips. Roll the cake roll back up and place it on a tray, seam side down.

The outside of my cake roll was sticky so I was able to use my hands to pat the coconut onto the cake roll. If you're cake roll isn't sticky on the outside, you could make a simple glaze (powdered sugar + milk) and use that to moisten the outside of the roll, then pat the coconut all over the cake roll.

Place the cake roll in the fridge to chill for at least 45 minutes. The longer you let it chill, the easier it will be to slice.