Preheat your oven to 350°F (175°C) and line a jelly roll pan (10x15 inches) with parchment paper.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

In another bowl, beat the egg yolks until smooth, then add in the buttermilk, vanilla, and vegetable oil. Fold this mixture into the dry ingredients.

In a separate bowl, beat the egg whites until they form stiff peaks. Carefully fold the beaten egg whites into the chocolate batter until just combined.

Pour the batter into your prepared pan and spread it out evenly. Bake for 12-15 minutes or until a toothpick comes out clean. Let it cool slightly.

Mix the coconut, pecans, and sweetened condensed milk in a bowl.

Once the cake has cooled for about 5 minutes, flip it onto a clean dish towel dusted with powdered sugar. Spread the coconut mixture evenly over the cake.

Carefully roll the cake up, starting from the short end.

Pop the rolled cake in the fridge for about 30 minutes to help it set perfectly.

For the frosting, beat the butter until smooth, gradually add powdered sugar, cocoa powder, and vanilla, mixing in the milk until you reach a spreadable consistency.

Spread the frosting over the entire roll when it’s cold.

Slice your beautiful creation and serve.