|Eggs||4 (At Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Flaked coconut||1 1⁄3 Cup (21.33 tbs)|
|Confectioner’s sugar||1 Cup (16 tbs)|
|Raspberry gelatin||1 Tablespoon|
|Frozen raspberries||100 Gram|
|Dessert topping mix||1 Cup (16 tbs)|
"Beat eggs until light and lemon colored.
Add sugar gradually; continue beating until glossy.
Sift flour, salt and baking powder.
Fold flour mixture into egg mixture; add vanilla.
Spread batter into a greased, waxed paper-lined jelly roll pan; sprinkle coconut over batter.
Bake at 400 degrees for 15 minutes.
Turn cake out on a cloth sprinkled with confec- tioners' sugar.
Remove paper from cake; roll cake with cloth.
Cool thoroughly on cake rack.
Dissolve gelatin in 1 cup boiling water.
Add frozen fruit; stir until berries separate.
Chill until partially set.
Pre- pare dessert topping mix according to package direc- tions.
Unroll cake; spread with filling.
Reroll; spread with topping mix.
Chill until ready to serve."