Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.

Combine eggs and sugar in a mixing bowl, beating until thick and pale—about 5 minutes.

Sift together flour, cocoa powder, and baking powder in a separate bowl.

Gently fold the dry ingredients into the egg mixture, being careful not to deflate it.

Stir in coconut milk, vanilla extract, and blue food coloring until fully blended.

Pour the batter into the prepared pan, spreading it evenly.

Bake, checking after 12-15 minutes, until it springs back when touched.

Prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake is baked, invert it onto the towel and remove the parchment.

Roll the cake slowly, starting at one short end. Let it cool completely in the towel.

While it cools, whip heavy cream and powdered sugar until soft peaks form.

Unroll the cooled cake, spread the whipped cream filling, and carefully re-roll it.

Chill in the fridge for at least 30 minutes before serving. Garnish with shredded coconut before slicing.