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Sponge cake:
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Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 2 tablespoons butter together.
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Using an electric mixer fitted with a wire whip, combine the eggs and sugar together.
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Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has trippled in volume.
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With the machine running slowly add the heated milk.
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In a mixing bowl sift the flour, baking powder, and salt together.
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Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth.
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Fold in the vanilla.
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Grease a 1/2 sheet pan with 1 tablespoon butter.
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Sprinkle with a tablespoon of sugar.
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Pour cake batter evenly into pan and bake for about 15 to 20 minutes or until the edges are golden and the cake springs back when touched.
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Cool for 2 minutes.
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Using a thin knife, loosen edges and flip out onto a piece of parchment paper.
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Peel the parchment paper from the cake.
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Replace with a new sheet of parchment and flip back into the baking sheet.
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In a heavy bottom saucepan, over medium heat, combine the evaporated milk, sugar, and salt together.
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Bring the liquid to a boil.
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Temper the egg yolks into the hot cream.
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Stir in the butter.
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Reduce the heat to a simmer and cook for 12 minutes, stirring constantly.
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Remove the pan from the heat and stir in the pecans, coconut and vanilla.
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Cool the mixture completely.
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Set the mixture aside.
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In a non-stick saucepan, over medium heat, combine the cream and chocolate pieces.
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Stir until the chocolate has melted completely and the mixture is smooth.
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Remove the pan from the heat and stir to cool, lifting the mixture out of the pan several times with a spoon.
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The mixture should be glossy and slightly thick.
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Set the mixture aside.
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To assemble, spread the coconut/pecan icing evenly over the sheet cake.
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Starting from one of the long sides, roll the cake up tightly, like a jelly roll.
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Wrap the cake tightly in parchment paper and then wrap the cake in plastic wrap.
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Place the cake in the refrigerator and chill for 1 hour.
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Remove the cake from the refrigerator and carefully unwrap the cake.
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Place a wire rack over a piece of parchment paper.
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Place the cake, seam side down, on the rack.
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Evenly pour the chocolate ganache over the cake, letting the chocolate run down the sides of the cake.
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If the poured chocolate does not ice the cake completely, use a clean knife and spread the chocolate evenly over the unexposed areas.
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Using a fork, run the tines of the fork back and forth across the cake.
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Refrigerate the cake for 2 hours or until the ganache is set.
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Remove the cake from the refrigerator and using a long spatula, carefully remove the cake from the rack and place on a serving platter.
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Garnish the cake with fresh mint sprigs and powdered sugar.
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12 servings
