For the filling
1/4 cup all-purpose flour (30g)
1/4 cup chocolate chips (20g)
2 cups milk (480ml)
1/3 cup grated coconut (60g)
1 tablespoon butter, softened
For the dough
4 eggs, separated
1/2 cup grated coconut (90g)
3/4 cup all-purpose flour (90g)
1 teaspoon baking powder
1/4 cup chocolate chips (20g)
For the filling
1/4 cup all-purpose flour (30g)
1/4 cup chocolate chips (20g)
2 cups milk (480ml)
1/3 cup grated coconut (60g)
1 tablespoon butter, softened
For the dough
4 eggs, separated
1/2 cup grated coconut (90g)
3/4 cup all-purpose flour (90g)
1 teaspoon baking powder
1/4 cup chocolate chips (20g)
Preheat oven to 350°F (medium heat)
Grease a 9x13-inch pan with butter
Make the filling: In a large saucepan, combine all ingredients and cook over medium heat, stirring constantly until thickened
Let cool, covered with plastic wrap, to prevent formation of skin. Reserve
Prepare the dough: In a mixer bowl, beat egg whites until stiff peaks form
Add coconut, stirring until well combined
Beat in yolks and mix until smooth
Gradually add flour, baking powder, and chocolate chips, stirring until just combined
Divide dough in half
Sift chocolate over one portion and mix
Distribute white dough evenly over the prepared pan
Repeat procedure with chocolate dough
Use a spatula to spread both doughs, making circular motions to achieve a marbled appearance
Bake in preheated oven until toothpick inserted comes out clean (about 35 minutes)
Remove from oven and let cool completely
Turn out onto paper or cloth, remove excess dough, and arrange on plate
Distribute reserved chocolate filling over the entire cake, leaving a 1-inch border
Roll up cake, starting with the longer side
Serve at room temperature.
