Preheat your oven to 350°F (175°C) and line a jelly roll pan (10x15 inches) with parchment paper.

In a small bowl, combine the flour, baking powder, and salt. Set aside.

In a mixing bowl, whisk eggs and granulated sugar together until the mixture is light and fluffy (about 5 minutes).

Stir in the milk, melted butter, and vanilla extract to the egg and sugar mixture until well combined.

Gradually fold the dry ingredients into the wet mixture, being careful not to overwork the batter.

Add blue food coloring gradually, mixing until you achieve your desired hue.

Pour the batter into the prepared jelly roll pan, spreading it evenly.

Bake for 12-15 minutes or until the cake springs back when lightly pressed.

Once baked, remove the cake from the oven and allow it to cool slightly in the pan before inverting it onto a clean kitchen towel dusted with powdered sugar.

Roll the cake up tightly in the towel and let it sit for about 30 minutes to cool completely.

Once cool, unroll the cake, spread a layer of cream cheese frosting on top, and roll it up again without the towel.

Decorate with shredded coconut and sliced tropical fruits if desired, and it’s ready to serve!