1 cup sugar
3/4 cup all purpose flour
1 tsp baking powder
1/3 cup water
1 tsp vanilla
3/4 cup jam
confectioners sugar+ dry grated coconut
Heat oven to 375 degrees F. Line roll pan or cookie pan (10 1/2 X 15 1/2) with aluminum foil or waxed paper. In small bowl, beat eggs about 5 minutes until very thick or lemon colored. Pour eggs into a larger mixing bowl, gradually add sugar.
On low speed blend in water and vanilla. Gradually add flour, baking powder, and salt, beat until batter is smooth. Pour into pan, spreading batter into corners.
Bake 12 to 15 minutes. Loosen cake from edges, invert on towel, sprinkled with confectioners sugar and dry grated coconut.
Carefully remove foil, trim off any hard edges if needed. While hot, roll cake and towel from narrow end.
Cool, unroll cake, and remove towel. Beat jam to soften and spread over cake. Roll and sprinkle with confectioners sugar and dry grated coconut. If you want them a little moist, keep the rolls into refrigerator and take them out for about 15-20 minutes before eating them.