Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease 26cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Fold in sifted flour and milk, in two batches; pour into pan. Bake 12 minutes.
3.Place a piece of baking paper cut the same size as the pan on bench; sprinkle evenly with a third of the coconut. Turn hot sponge onto paper; peel away lining paper. Using paper as a guide, loosely roll sponge from long side. Stand 2 minutes; unroll. Cool; trim all sides of sponge.
4.Make butter cream filling; beat butter and extract in small bowl with electric mixer until pale and creamy. Gradually beat in sifted icing sugar and milk until light and fluffy.
5.Make chocolate icing; sift icing sugar and cocoa into small heatproof bowl; stir in butter and milk. Place bowl over small pan of simmering water; stir until icing reaches a pouring consistency.
6.Spread filling over sponge. Using paper as a guide, roll sponge from long side. Place on wire rack set over tray; pour icing over roll. Press remaining coconut onto roll; refrigerate 30 minutes or until set.
