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

FILLING:

1/4 c. butter
1 c. chopped nuts
1 1/3 c. flaked coconut
1 can (15 1/2 oz.) sweetened condensed milk

In mixer bowl, beat eggs at high speed 2 minutes until fluffy. Gradually add sugar continue beating 2 minutes. No need to sift flour; spoon into cup, level, add remaining ingredients blend 1 minute at low speed.

Line 15 x 10 inch jelly roll pan with foil. Melt butter in pan, sprinkle nuts and coconut evenly in pan; drizzle with condensed milk; pour cake evenly in pan. Bake at 375 degrees for 20 to 25 minutes.

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.