3/4 cup sifted cake flour
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, at room temperature
3/4 cup granulated sugar
1 tsp. vanilla
2 tbsp. butter, melted
1 1/3 cups flaked coconut
confectioners' sugar
prepared whipped topping
2 fresh strawberries, for garnish

Sift flour with baking powder and salt. Beat eggs in large bowl adding granulated sugar gradually, and beating until mixture becomes fluffy, thick and light-colored. Gradually fold in flour mixture; add vanilla and butter. Line greased 15 x 10-inch jelly roll pan with paper on bottom; grease paper. Pour in batter; sprinkle with coconut.

Bake at 400°F for 13 minutes. Turn cake out onto cloth sprinkled lightly with confectioners' sugar. Quickly remove paper and trim off crisp edges of cake. Starting with short side, roll up cake in cloth. Cool on a rack. When cool, unroll, spread with Fruited Gelatin Filling (below) and roll up cake. Spread with prepared whipped topping and garnish with fresh strawberries.

Fruited Gelatin Filling:

1 (3 oz.) pkg. strawberry flavored jello
1 cup boiling water
1 (10 oz.) pkg. frozen strawberries

Dissolve gelatin in boiling water. Add strawberries; stir until fruit is separated and mixture is set but not firm. Makes about 2 1/4 cups.

Submitted by: Ray D.