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Coconut Pineapple Cake Roll

4 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup Bisquick
1 cup coconut
Confectioners' sugar
1 1/2 cups milk
1 (3 1/2 ounce) box vanilla instant pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) container frozen whipped topping
1 cup coconut

Heat oven to 400 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan and line with wax paper. Grease and flour paper; set aside.

Beat eggs until light and lemon colored. Gradually add 3/4 cup sugar and vanilla extract. Beat well. Add Bisquick; stir well. Stir in 1 cup coconut; spread evenly in prepared pan. Bake for 10 to 12 minutes.

Sift confectioners' sugar onto a rectangular towel. Turn cake onto powdered towel; peel paper, starting at narrow end. Roll up cake and towel together; cool.

Mix pudding mix as directed on box. Let stand 3 minutes. Unroll cake; spread evenly with pudding. Sprinkle with coconut. Re-roll cake; frost with whipped topping. Garnish with coconut and cherries.