1/4 c. butter
1 c. chopped pecans
1 1/3 c. flaked coconut
1 (15 1/2 oz.) can sweetened condensed milk
3 eggs
1 c. sugar
1/3 c. cocoa
2/3 c. Pillsbury all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1/3 c. water
1 tsp. vanilla

Preheat oven to 375 degrees. Line 15 x 10 inch jelly roll pan with foil. Melt butter in pan; sprinkle with nuts and coconut evenly in pan. Drizzle with condensed milk. In mixer bowl, beat eggs at high speed for 2 minutes. No need to sift flour; spoon into cup; level. Add remaining ingredients; blend 1 minute at low speed. Pour evenly into pan. Bake at 375 degrees for 20 to 25 minutes until cake springs back when touched in center.

Sprinkle cake (in pan) with powdered sugar. Cover with towel. Place cookie sheet over towel; invert. Remove pan and foil. Start with 10 inch side; roll up jelly roll fashion, using towel to roll cake. Do not roll towel in cake. Leave wrapped.