Ingredients
Scale
For the Crust:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 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 egg yolks with 1/2 cup sugar until thick and pale yellow. Beat in vanilla.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Fold flour, cocoa, baking powder, and salt into yolk mixture. Gently fold in egg whites. 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 and invert cake onto it. Roll up cake in towel and let cool.
- For 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 and stir in vanilla, coconut, and pecans. Cool completely.
- Unroll cooled cake and spread with filling. Reroll without towel. Chill before serving.
Notes
You can customize the seasonings to taste.