My mom makes some really great desserts around the holidays, and this is one of them! When I was home for Christmas she agreed to share her special recipe and let me photograph her making it. What a lady, huh? Hope this makes you as warm and happy as it makes me!
1/4 cup butter
1 cup chopped nuts (we used walnuts)
1 1/3 cup shredded coconut
1 (15oz) can sweetened condensed milk
1 cup sugar
2/3 cup flour
1/3 cup cocoa powder
1/4 tsp baking soda
1/3 cup water
1 tsp vanilla extract
1/2 cup powdered sugar
Line a 15x10in baking sheet with parchment paper. Make sure the the paper comes up over the edges, this will be helpful later. Melt the butter and pour it over the parchment and spread it around. Sprinkle evenly with shredded coconut, followed by the chopped nuts. Next, drizzle the sweetened condensed milk over the entire pan. Place aside.
In a mixing bowl, beat 3 eggs at high speed for 2 minutes. Gradually add the 1 cup of sugar, followed by the flour, cocoa powder, baking soda, water, and vanilla extract (I forgot a few photos here, my mom moves fast!). Blend well. Pour this over the coconut/nut mixture. Bake at 375 degrees for 20 minutes or until the cake springs back then touched in the center.
After removing the cake from the oven, sprinkle with the powdered sugar. It helps to fold back the parchment a little to unstick the cake from the edges, this way when you roll it, it’s already a little loose. Place a clean kitchen towel over the cake, followed by a flat cookie sheet. Hold the edges tight and flip over onto a flat surface! Remove the top baking sheet and parchment paper.
To roll the cake, start at one end using the towel to help guide it. You’ll notice as you pull the towel up and over, the cake will continue to roll up. Great trick! Once all rolled up, remove the towel and wrap it up in plastic wrap, as well as foil. Place in fridge over night so that it firms up.