Make the Cake:

• Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

• In a large bowl, beat eggs and sugar with an electric mixer until thick and pale.

• Add vanilla extract and mix briefly.

• Sift in flour, cocoa powder, baking powder, and salt. Gently fold until just combined.

• Pour batter into prepared pan and spread evenly.

• Bake for 12–15 minutes, until the cake springs back when lightly pressed.

• Dust a clean kitchen towel with cocoa powder. Turn cake out onto the towel, remove parchment, and roll up (with the towel). Let cool completely.

Make the Filling:

• In a saucepan, whisk evaporated milk, egg yolks, and brown sugar.

• Add butter and cook over medium heat, stirring constantly, until thickened (about 10 minutes).

• Remove from heat and stir in coconut, pecans, and vanilla extract. Cool.

Assemble:

• Carefully unroll the cooled cake. Spread the filling evenly over the surface.

• Roll the cake back up (without the towel) and place seam-side down on a serving platter.

Make the Ganache:

• Heat heavy cream until simmering. Pour over chopped chocolate and butter in a bowl.

• Let sit 2 minutes, then stir until smooth.

• Pour ganache over the rolled cake and spread evenly. Garnish with toasted coconut.

Chill:

• Refrigerate for at least 2 hours before slicing for clean cuts and best flavor.