Step 1

Preheat oven to 200°C. Grease and line a baking tray (30 x 40 cm) with baking paper and set aside.

Step 2

Place sugar in mixing bowl and mill 10 sec/speed 9.

Step 3

Insert butterfly whisk. Add eggs and vanilla, then whisk 10 min/speed 4, without measuring cup.

Step 4

Add flour and combine 50 sec//speed 1. Remove butterfly whisk.

Step 5

Pour mixture onto prepared baking tray and gently spread using a spatula. Bake for 10-12 minutes (200°C), until sponge is golden brown. Clean and dry mixing bowl and butterfly whisk.

Step 6

Carefully flip warm sponge onto a work surface, keeping baking paper attached. While sponge is still warm roll long edge of sponge towards you. Place on a sheet of baking paper and set aside to cool.

Step 7

Place all the chocolate icing ingredients into mixing bowl and mix 10 sec/speed 6 or until smooth. Pour icing into a bowl and set aside. Clean and dry mixing bowl.

Step 8

Insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk.

Step 9

Place a bowl onto mixing bowl lid and weigh coconut into it.

Step 10

Unwrap roulade and gently unroll the sponge. Peel off baking paper. Spread with jam and reserved whipped cream, then roll up firmly using baking paper. Transfer onto a tray. Pour over reserved chocolate icing and spoon over to coat roll. Sprinkle roulade with reserved coconut pressing onto roulade to cover. Transfer onto a serving plate. Place in the fridge to set for 30 minutes or overnight. Slice to serve.