Make the Cake:

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

Prepare dry ingredients: In a bowl, whisk flour, cocoa powder, baking powder, and salt.

Beat eggs & sugar: In a large bowl, beat eggs and sugar with an electric mixer for 3-4 minutes until light and fluffy. Mix in vanilla and milk.

Combine: Gently fold in the dry ingredients until just combined.

Bake: Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.

Roll the cake: Dust a clean kitchen towel with powdered sugar. Carefully flip the warm cake onto the towel and peel off the parchment paper. Roll the cake (with the towel) from the short end. Let it cool completely.

Make the Coconut-Pecan Filling:

Cook filling: In a saucepan, whisk together evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 5 minutes).

Add coconut & pecans: Remove from heat and stir in vanilla, shredded coconut, and pecans. Let cool completely.

Assemble the Cake Roll:

Fill & roll: Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Roll the cake back up and place seam-side down on a serving platter.

Make the Chocolate Ganache:

Heat cream: In a small saucepan, heat heavy cream until just steaming (do not boil). Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.

Glaze the cake: Pour ganache over the rolled cake and let set for 10 minutes.

Serve:

Slice and serve with extra coconut or pecans for garnish!