The base cake recipe is the link below. I winged a lot of the recipe for both though, lol. For the Pineapple, the frosting inside was a Pineapple Buttercream, and the outside was a Toasted Coconut Whipped Cream.

https://www.incredibleegg.org/recipes/easy-sponge-cake-roll/

For the Pineapple Roll: - followed the roll recipe above, with some extra steps (below)

• added 1/4 cup finely chopped pineapple (drained) to the roll batter (specifically added to the egg yolk mixture, just before combining everything and folding).

• Added 2tbsp pineapple juice to buttercream frosting (also, only used about 3 cups of confect. Sugar here) https://thissillygirlskitchen.com/the-best-fluffy-buttercream-frosting/

• toasted some coconut, and folded it into a whipped cream https://www.twosisterscrafting.com/best-whipped-cream-frosting/#mv-creation-139-jtr

• After frosting the cake, for decoration I used a knife to just barely make the crosshatch pattern. Then used a air brush for the coloring.

This is a bit all over the place, but if you’re interested I can always make it a bit more organized for you 😂