Grease a 15- x 10- x 1-inch jellyroll pan, and line with waxed paper.
Grease and flour waxed paper; set aside.
Beat eggs until light and lemon colored; gradually add 3/4 cup sugar and vanilla, beating well.
Gradually add biscuit mix; stir well.
Stir in 1 cup coconut.
Spread batter evenly in prepared pan.
Bake at 400° for 10 to 12 minutes.
Sift powdered sugar in a 15- x 10- x 1-inch rectangle on a towel.
When cake is done, immediately loosen from sides of pan, and turn out onto powdered sugar.
Peel off waxed paper.
Starting at narrow end, roll up cake and towel together.
Place seam side down on a wire rack, and cool.
Combine pudding mix and milk in a medium mixing bowl.
Beat on low speed of an electric mixer until thickened.
Let stand 3 minutes.
Unroll cake, and remove towel.
Spread cake with pudding, leaving a 1-inch margin around edges; sprinkle with crushed pineapple.
Reroll cake.
Place on serving plate, seam side down.
Frost top and sides with whipped topping.
Sprinkle top and sides with 1 cup coconut.
Chill until serving time.
Garnish cake roll with cherries and pineapple tidbits