Ingredients
Scale
For the Crust:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
- In another bowl, beat egg yolks with remaining 1/2 cup sugar until thick and pale. Stir in vanilla.
- Sift together cocoa, salt, and flour. Fold into yolk mixture, then gently fold in beaten egg whites.
- Spread batter evenly in prepared pan. Bake for 12-15 minutes until cake springs back when touched.
- While cake bakes, prepare filling: Combine evaporated milk, sugar, egg yolks, and butter in saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool slightly.
- Turn warm cake out onto a clean kitchen towel dusted with cocoa powder. Roll up cake in towel from short end. Cool completely.
- Unroll cake, spread with filling, then reroll without towel. Chill before serving.
Notes
You can customize the seasonings to taste.