Preheat oven to 350 degrees.

Line a jelly roll pan with parchment paper, greased with Crisco.

In a mixer bowl, beat eggs for about 5 minutes or until very thick and lemon colored.

Gradually beat sugar into eggs, followed by vanilla.

Slowly add flour, baking powder and salt and beat until batter is smooth.

Pour into pan and spread into the corners. Bake for approximately 20 minutes or until toothpick inserted in center comes out clean.

Loosen cake from the edges of the pan. While hot invert cake onto a towel, and roll from the narrow side, jellyroll style. Cool completely on a wire rack.

Prepare pudding and Dream Whip as directed on the packages. Place in the refrigerator until ready to use.

Carefully unroll cooled cake. Remove towel and spread pudding evenly over cake.

Roll back up and place seam side down on a plate.

"Frost" with Dream Whip and top with toasted coconut.

Store in the refrigerator. Slice to serve.