Pineapple Ginger Roll-Up

• 1/4 c. butter
• 1 (8 1/4 oz.) can crushed pineapple
• 1 c. chopped pecans
• 1 c. coconut
• 1 (14 oz.) can sweetened condensed milk
• 1 c. all-purpose flour
• 1 tsp. ground ginger
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 3 large eggs
• 1/2 c. firmly packed brown sugar
• 1/2 c. sugar
• 1/3 c. syrup from pineapple
• 1 tsp. vanilla extract
• Confectioners' sugar

1. Preheat oven to 375 degrees. Line a 10x15x1 inch jellyroll pan with aluminum foil.
2. Melt the butter in the pan and spread evenly. Pour the pineapple into a wire strainer and drain well, reserving syrup.
3. Combine the drained pineapple, pecans and coconut in a small bowl. Stir to mix. Spoon this mixture evenly into pan. Drizzle the condensed milk over the mixture. In medium bowl, sift together the flour, ginger, soda, and salt. In a large bowl, beat the eggs until light and fluffy, about 2 minutes. Add sugars and beat until well blended. Add the flour mixture, pineapple syrup and vanilla. Beat for 1 to 2 minutes or until smooth.
4. Pour evenly into pan.
5. Bake for 20 to 25 minutes or until cake springs back when lightly touched. Remove from oven and sprinkle generously with the confectioners' sugar. Cover with a clean dish towel and invert. Remove the foil.
6. Roll the cake jellyroll fashion, starting with the 10 inch side. Wrap the towel around the roll until cool.

butter, pineapple, pecans, coconut, condensed milk, flour, ground ginger, baking soda, salt, eggs, brown sugar, sugar, syrup from pineapple, vanilla extract, confectioners

Taken from www.cookbooks.com/Recipe-Details.aspx?id=107665 (may not work)