FOR THE FILLING:

1/4 c. butter
1 c. chopped pecans
1 1/3 c. flaked coconut
1 can sweetened condensed milk
Powdered sugar

FOR THE CAKE:

3 eggs
1 c. sugar
1/3 c. unsweetened cocoa
2/3 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1/3 c. water
1 tsp. vanilla

Preheat oven to 375 degrees. Line a 10 x 15 inch jelly roll pan with foil. Melt the butter in the pan. Sprinkle nuts and coconut evenly in pan. Drizzle condensed milk over all. Beat eggs in large mixing bowl 2 minutes. Gradually add sugar while beating beating eggs. Add remaining cake ingredients. Blend in 1 minute at low speed. Pour batter evenly over filling. Bake 20 to 25 minutes until cake springs back when touched in center. Sprinkle cake with powdered sugar and cover with a clean towel. Place cookie sheet over towel and invert. Remove pan and foil.

Starting with long side, roll up jelly roll fashion, using towel to help roll cake. Do not roll towel in cake! Leave wrapped to cool on wire rack 15 minutes. Remove towel and finish cooling. Place roll on platter and sprinkle with powdered sugar. Serve with vanilla ice cream or whipped cream. Serves 8 to 10.