Preheat oven to 200°C (375°F).
Combine all dry ingredients in a bowl. Mix.
Cream sugar and eggs. Add dry ingredients. Mix using a spatula or wooden spoon.
Pour cake batter on a baking sheet (14.75-Inch-by-9.75-Inch) lined with baking paper. Use a spatula to spread the coconut evenly on the tray.
Place tray in the middle of the oven for 10 to 15 minutes, or once it starts darkening in color.
Once the cake is out of the oven, sprinkle the top with powdered sugar. This will prevent the cake from sticking to the kitchen towel.
Put a clean kitchen towel on top of the cooked cake and flip the tray, so the baking paper is on top.
Remove the baking paper gently off the cake. Pull the cake closer to the edge of the kitchen towel, but make sure there is a tiny bit of kitchen towel dangling (you will be rolling this piece of the kitchen towel as well).
Starting from the end of the long side of the cake, roll it gently (including the kitchen towel underneath) and turn into a log.
Set the cake roll aside while preparing the filling.(Check out the video above to see how this is done).