1/4 c. butter
1 c. chopped pecans
1 1/2 c. coconut
1 can sweetened condensed milk
3 eggs
1 c. sugar
1/3 c. cocoa
2/3 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1/3 c. water
1 tsp. vanilla

Line a 15"x10" jelly roll pan with foil. Melt butter in pan, sprinkle nuts and coconut evenly in pan, drizzle with milk.

For Cake: Beat eggs on high for 2 minutes until fluffy. Gradually add sugar. Continue beating for 2 minutes. Add remaining ingredients, blend 1 minute at low speed. Pour evenly into pan over filling mixture. Bake at 375 degrees for 20 to 25 minutes. Do not overbake. Sprinkle cake with powdered sugar. Cover with towel. Place cookie sheet over towel. Invert (flip over). Remove pan and foil. Use towel to roll up. Do not roll towel in the cake. Cover with towel. Let cool, then wrap in wax paper.