Make the Chocolate Sponge Cake:

1. Preheat oven & prepare pan:

   • Preheat oven to 350°F (175°C).
   • Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.

2. Prepare the batter:

   • Beat eggs and sugar together until light and fluffy (about 3 minutes).
   • Mix in vanilla extract and milk.
   • In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
   • Gently fold dry ingredients into the wet mixture, then stir in vegetable oil.

3. Bake the cake:

   • Pour the batter into the prepared pan and spread evenly.
   • Bake for 10-12 minutes, or until the cake springs back when touched.

4. Roll the cake:

   • Immediately remove from the oven and invert the cake onto a clean kitchen towel dusted with powdered sugar.
   • Carefully peel off the parchment paper.
   • Roll the cake up with the towel (starting from the short end) and let it cool completely.
   • Prepare the Coconut Pecan Filling:

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

Assemble the Roll Cake:

6. Unroll & fill:

   • Gently unroll the cooled cake and spread the coconut pecan filling evenly over the surface.
   • Roll the cake back up (without the towel) and place it seam-side down on a serving plate.

7. Make the Chocolate Ganache (Optional):

   • Heat heavy cream until hot but not boiling.
   • Pour over chocolate chips and let sit for 2 minutes.
   • Stir until smooth and drizzle over the roll cake.

8. Chill & Serve:

   • Refrigerate for 30 minutes before slicing for clean cuts.
   • Dust with powdered sugar or garnish with extra coconut and pecans if desired.