Print Recipe

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


  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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.