Preheat the oven to 350. Line a 15 by 10 je)y roll pan with parcment paper, spray with bakers spray
In a bowl whisk flout,baking powder, cocoa and salt
In another large bowl beat eggs until frothy and increased in size about 3 minutes
Beat in sugar, coffee and vanills
Stir in flour mixture
Pour intprepared pan and spread it with an offset spatula to all corners, bake 10 to 14 minutes until it springs back slightly when touxhed
While cake is baking dust a clean n kitchen towel with confectioner's sugar
As soon as the cake is done run a thin knife around all edges to loosten any stuck cake and invert it on the prepared towel
Remove parchment paper carefully
Roll cake into towel and cool completely on rack
Make Filling
Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape
Fold in coconut
Fill cake
Unroll cake and spread with filling
Roll cake up enclosing filling and refrigerate while making glaze
Make Glaze
Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature
Put cake on a rack with parchment oaper under the rack to catch excess glaze and pour daze over cake smoothing with an offset spatula
Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator
