Preheat oven to 350°F (177°C). Grease a baking sheet then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. Measure and weigh all ingredients.

Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee,
and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined.
Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing
and deflating the whites! Batter will be very light.

Spread batter evenly into prepared pan. It will be a very thin layer. Tap the pan on the counter to smooth out the
top.

Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat
on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately
invert it onto the parchment/towel. Peel off the parchment paper from baked cake.
Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm.
Allow the cake to cool completely.

Meanwhile melt the chocolate with equal amount of whipping cream in a double boiler n let it cool. Whip the remaining cream until soft peaks and add a few tbspn of the melted chocolate and continue to whip until stiff peaks.

Gently unwrap the rolled roll. Spread the whipping cream top with thin slices of bananas,nuts n coconut. Then using a cling film roll again tightly and refrigerate till its firm.

Remove the roll from the refrigerator, Pour the melted chocolate over it and garnish with chopped nuts and dessicated coconut... Enjoy your dessert