Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter
  1                cup  chopped pecans
  1 1/3           cups  flaked coconut
  1                can  Eagle Brand -- (15.5 oz)
                        CAKE
  3                     eggs
  1                cup  sugar
     1/3           cup  cocoa
     2/3           cup  flour
     1/4      teaspoon  salt
     1/4      teaspoon  baking soda
     1/3           cup  water
  1           teaspoon  vanilla

Preparation:

Line jelly-roll pan with foil. Melt butter in the jelly-roll pan. Sprinkle= nuts and coconut evenly in pan; drizzle with Eagle Brand. In bowl, beat= eggs at high speed 2 min. until fluffy. Gradually add sugar; beat 2 min.= more. Add remaining ingredients. Pour evenly into pan. Bake 20-25 min.= at 375 degrees. Sprinkle powdered sugar over cake. Cover with towel. = Place cookie sheet over towel. Invert. Remove pan and foil. Roll up= jelly-roll fashion using towel to roll cake. Place on plate and keep= covered after cooled.

Nutritional Information:

2552 Calories (kcal); 144g Total Fat; (48% calories from fat); 40g Protein; 304g Carbohydrate; 685mg Cholesterol; 1495mg Sodium