In a bowl whisk flout,baking powder, cocoa and salt

In another large bowl beat eggs until frothy and increased in size about 3 minutes

Beat in sugar, coffee and vanills

Stir in flour mixture

Pour intprepared pan and spread it with an offset spatula to all corners, bake 10 to 14 minutes until it springs back slightly when touxhed

While cake is baking dust a clean n kitchen towel with confectioner's sugar

As soon as the cake is done run a thin knife around all edges to loosten any stuck cake and invert it on the prepared towel

Remove parchment paper carefully

Roll cake into towel and cool completely on rack

Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape

Fold in coconut

Unroll cake and spread with filling

Roll cake up enclosing filling and refrigerate while making glaze

Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature

Put cake on a rack with parchment oaper under the rack to catch excess glaze and pour daze over cake smoothing with an offset spatula

Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator