Ingredients
Scale
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon 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 eggs for 5 minutes until thick and lemon-colored. Gradually add 3/4 cup sugar and vanilla, beating until light and fluffy.
- Sift together flour, cocoa, baking powder, and salt. Fold into egg mixture gently. Spread batter evenly in prepared pan.
- Bake for 12-15 minutes until cake springs back when touched. Dust a clean kitchen towel with powdered sugar. Invert warm cake onto towel, peel off parchment, and roll up cake in towel from short end. Cool completely.
- For filling: Combine evaporated milk, 1 cup 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 to spreading consistency.
- Unroll cooled cake, spread with filling, and reroll without towel. Chill before serving.
Notes
You can customize the seasonings to taste.