Coconut Pineapple Cake Roll

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Mix pudding mix as directed on box. Let stand for 3 minutes.
5. Unroll cake; spread evenly with pudding. Sprinkle with coconut. Re-roll cake; frost with whipped topping. Garnish with coconut and cherries.