4 egg whites (room temperature)
1/2 c. sugar
4 egg yolks (room temperature)
1/3 c. sugar
1 tsp. vanilla
1/2 c. unsifted all-purpose flour
1/3 c. Hershey's cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. water

Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; generously grease foil. Set aside. Beat egg whites in large mixer bowl until foamy; gradually add 1/2 cup sugar and beat until stiff peaks form. Set aside. Beat egg yolks in small mixer bowl 3 minutes on high speed.

Add 1/3 cup sugar and vanilla; continue beating 2 additional minutes. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until batter is smooth.

Gradually fold chocolate mixture into beaten egg whites until mixture is well blended. Spread batter evenly in prepared pan. Bake at 375 degrees for 12 to 15 minutes or until tests done. Invert onto towel sprinkled with confectioners' sugar; peel off foil. Immediately roll cake and towel together, Place on rack to cool.

CHERRY COCONUT FILLING:

1 c. heavy whipping cream
3 tbsp. confectioners' sugar
1/3 c. chopped maraschino cherries, well drained
1/2 c. flaked coconut

Beat cream until slightly thickened. Add sugar, beat until stiff. Fold in cherries and coconut.

Unroll cake; remove towel. Spread cake with filling; reroll and chill. Sprinkle with confectioners' sugar before serving. Slice. 8 to 10 servings.