Chocolate Coconut Cake Roll

4 eggs separated
½ cup plus 1/3 cup sugar
1 tsp vanilla
½ cup flour
1/3 cup Hershey’s® cocoa
½ tsp baking powder
¼ tsp baking soda
1/8 tsp salt
1/3 cup water

Cherry- Coconut Filling:
1 cup cold whipping cream
3 tbsp powdered sugar
3 drop red coloring optional
1/3 cup chopped maraschino cherries, well drained
½ cup flaked coconut

Line 15 x 10 x 1” pan with foil; generously greased foil. Set aside.
In large bowl, beat egg whites until soft peaks form. Gradually add ½ cup
sugar, beating until stiff peaks form; set aside.

In small bowl, beat yolks and vanilla 3 minutes. Gradually add remaining
sugar, continue beating 2 more minutes.

Stir together flour, cocoa, baking powder, baking soda and salt; add dry
mixture to egg yolk mixture, alternately with water just until batter is
smooth. Gradually fold chocolate mixture into beaten egg whites until
well blended.

Spread batter evenly in prepared pan. Bake at 375° 13 to 15 minutes or until top springs back when touched lightly. Immediately loose cake from edges of pan. Invert onto clean towel, sprinkle with powdered sugar. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.

To prepare Filing: in small bowl beat cream, powdered sugar and food coloring, if desired until stiff. Fold in cherries and coocnut.

Carefully unroll cake, remove towel. Spread cake with filing. re-roll cake. Refrigerate until ready to serve. Sprinkle powdered sugar over top just before serving.

8 to 10 servings