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1
Heat oven to 375F (190C).
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2
Line 15 1/2 inch by 15 1/2 inch by 1 inch jelly-roll pan with foil; generously grease foil.
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3
In large bowl, beat egg whites until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
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4
In small mixer bowl, on medium speed of electric mixer, beat egg yolks and vanilla 3 minutes.
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5
Gradually add remaining 13 cup granulated sugar; continue beating 2 additional minutes.
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6
Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
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7
Gradually fold chocolate mixture into beaten egg whites until well blended.
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8
Spread batter evenly in prepared pan.
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9
Bake 12 to 15 minutes or until top springs back when touched lightly in center.
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10
Immediately loosen cake from edges of pan; invert onto clean towel sprinkled with powdered sugar.
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11
Carefully peel off foil.
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12
Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.
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13
Prepare Cherry-Coconut Filling.
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14
Carefully unroll cake; remove towel.
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15
Spread cake with filling; reroll cake.
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16
Refrigerate several hours.
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17
Sprinkle powdered sugar over top just before serving.
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18
Cover; refrigerate leftover cake roll.
