Coconut Pineapple Cake Roll
Ingrediants: 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) carton frozen whipped topping 1 cup coconut Directions: Preheat 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. --You will find as you look back upon your life that the moments when you have really lived are the moments when you have done things in a spirit of love. -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
