1. Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.

2. Separate the eggs, placing whites and yolks in separate bowls.

3. Beat egg yolks with ½ cup sugar until thick and pale.

4. Stir in milk and vanilla extract.

5. Sift together flour, cocoa powder, baking powder, and salt; fold into yolk mixture.

6. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.

7. Gently fold egg whites into the chocolate batter until well combined.

8. Spread batter evenly in the prepared pan and bake for 12-15 minutes, until cake springs back when touched.

9. While the cake bakes, prepare the filling by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.

10. Stir constantly until thickened, about 7-8 minutes.

11. Remove from heat and stir in coconut, pecans, and vanilla extract. Allow to cool slightly.

12. Once the cake is done, immediately invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.

13. Starting from the short edge, roll the cake gently with the towel inside. Let it cool completely.

14. Unroll the cooled cake, spread the coconut-pecan filling evenly, and roll it back up tightly.

15. Drizzle melted chocolate on top, if desired, and refrigerate for at least 1 hour before slicing.