Ingredients
Filling:
- 1/4 cup butter
- 1 cup chopped pecans
- 1 1/3 cup flaked coconut
- 1 can sweetened condensed milk
Cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup flour
- 1/3 cup cocoa
- 1/4 tsp salt
- 1/4 tsp soda
- 1/3 cup water
- 1 tsp vanilla
Directions
Line a 15x10 inch jelly roll pan with foil. Melt butter in pan, sprinkle with pecans and coconut. Drizzle with milk. In mixer bowl, beat eggs at high speed for 2 minutes, until fluffy. Gradually add sugar; continue beating for 2 minutes. No need to sift flour, spoon into measuring cup. Add remaining ingredients; blend 1 minute at low speed. Pour evenly into pan over filling. Bake at 375 degrees F for 20-25 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. Cool, then slice. Serve with Cool Whip or ice cream.
By Robin from Washington, IA
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