For the Cake:

1. Preheat and Prepare the Pan:
   • Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Batter:
   • In a medium bowl, sift together flour, cocoa powder, and salt.
   • In a separate large bowl, beat the egg yolks with 1/2 cup of sugar until pale and thick. Add 1 tsp of vanilla.
   • In another clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form.
   • Gently fold the dry ingredients into the egg yolk mixture, then fold in the egg whites in three additions.
3. Bake the Cake:
   • Pour the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when lightly touched.
   • Immediately invert the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper, then roll the cake (with the towel) starting from the short end. Let it cool completely.

   • For the Coconut Pecan Filling:

     1. Cook the Filling:
        • In a saucepan, combine the evaporated milk, egg yolk, butter, and 1 tsp vanilla. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
        • Remove from heat and stir in shredded coconut and pecans. Let cool to room temperature.

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     For the Ganache Topping:

     1. Make the Ganache:
        • Heat the heavy cream in a small saucepan until just simmering. Pour it over the semi-sweet chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.

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     Assemble the Cake:

     1. Fill the Cake:
        • Unroll the cooled cake and spread the coconut pecan filling evenly over the surface. Carefully roll it back up without the towel.
     2. Top with Ganache:
        • Place the roll on a serving platter, seam side down. Pour the ganache over the cake, spreading it evenly over the top.
     3. Decorate and Serve:
        • Optionally, garnish with extra shredded coconut or chopped pecans. Slice and serve!