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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

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  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.