1 pkg. Duncan Hines angel food cake mix
1 c. maraschino cherries, drained
1/2 c. flaked coconut
1 tsp. maraschino cherry juice
1 (8 oz.) frozen whipped topping, thawed
Confectioners' sugar

Preheat oven to 350 degrees. Line two 15 1/2 x 10 1/2 x 1 inch jelly roll pans with aluminum foil. Prepare cake following package directions. Divide batter into lined pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles. Bake at 350 degrees for 15 minutes or until set. Immediately invert cakes onto towels covered with confectioners' sugar. Remove foil carefully. Immediately roll up each cake with towel jelly roll fashion. Cool completely.

Fold cherries, coconut and cherry juice into whipped topping - unroll cakes. Spread half of filling over each cake to edges. Reroll and place seam side down on plate. Dust with confectioners' sugar. Refrigerate until served.