Cake Recipes
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
- 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 for 3 minutes.
- Unroll cake; spread evenly with pudding. Sprinkle with coconut. Re-roll cake; frost with whipped topping.
Garnish with coconut and cherries.