How To make Choco Coconut Cake Roll Part 1

4 Eggs; separated
1/2 c Plus 1/3 cup granulated suga
-r ; divided 1 ts Vanilla extract
1/2 c All-purpose flour
1/3 c Hershey's cocoa
1/2 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Water
Powdered sugar Cherry-coconut filling: 1 c Cold whipping cream
3 tb Powdered sugar
3 dr Red food color (optional)
1/2 c Mounds sweetened coconut
-flakes 1/3 c Chopped maraschino cherries
; well drained Recipe by: www.hersheys.com 1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch
jelly-roll pan with foil; generously grease foil. 2. In large bowl, beat egg whites until soft peaks form;
gradually add 1/2 cup granulated sugar, beating until stiff peaks form. In small mixer bowl, on medium speed of electric mixer, beat egg yolks and vanilla 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes. 3. Stir together flour, cocoa, baking powder, baking soda
and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. 4. Spread batter evenly in prepared pan. Bake 12 to 15
minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely. 5. Prepare CHERRY-COCONUT FILLING. Carefully unroll cake;
remove towel. Spread cake with filling; reroll cake. Refrigerate several hours. Sprinkle powdered sugar over top just before serving. Cover; refrigerate leftover cake roll. 8 to 10 servings. SEE PART 2
-----