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1
To make the frosting, whisk the egg yolks, milk, and vanilla in a large saucepan until blended.
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2
Add the sugar and butter and cook over medium heat for 12 minutes, stirring constantly, until the mixture is thick and golden brown.
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3
Remove from the heat and mix in the coconut and pecans.
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4
Allow the frosting to cool to room temperature.
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5
Make the Cake: Line a 15 x 10 1-inch jelly roll pan with parchment paper.
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6
In a mixing bowl, beat the baking powder; salt, eggs, and sugar until it forms a thick lemon-colored batter.
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7
In a separate bowl, combine the flour and cocoa and fold into the egg mixture.
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8
Stir in the vanilla.
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9
Spread the batter in a jelly roll pan and bake at 400 degrees F for 12 minutes, or until the center of the dough springs back when touched.
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10
Remove from the oven and trim the crust from the edges.
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11
Dust a towel or cloth with the powdered sugar and turn the cake out onto the towel.
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12
Peel off the parchment paper.
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13
Spread the coconut-pecan filling onto one side of the cake, roll the cake, and cover it with the towel.
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14
Place on a wire rack, seam side down, and allow it to cool.
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15
Remove the cloth and transfer the roll to a serving plate, seam side down.
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16
Dust the roll with cocoa and slice diagonally to serve.
