.::Pianono (Coco-Choco Roll)::..

6-8 Servings

INGREDIENTS:

1/4 cup butter 1/3 cup ground unsalted almonds
1 cup coconut flakes 12-ounce can condensed milk
1 cup sifted flour 1/3 cup cocoa
1/4 teaspoon salt 1 teaspoon baking soda
1 cup sugar 3 eggs, separated
1/3 cup cold water 1 teaspoon vanilla
confectioner's sugar

Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F. Melt butter and
pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle
with condensed milk. Sift together flour, cocoa, salt, baking soda and sugar. Beat
egg yolks in bowl until fluffy. Blend sifted dry ingredients, water and vanilla and
beat for another minute. Beat egg whites separately until stiff and fold into
mixture. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with
confectioner's sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap
with a towel to set until cool. Transfer to a serving platter and sprinkle with more
confectioner's sugar. Slice to serve.