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

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Add the vanilla extract and mix well.

Gradually fold the flour mixture into the egg mixture until just combined. Gently fold in the coconut milk and shredded coconut until evenly distributed.

Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12–15 minutes, or until the cake is lightly golden and springs back when touched.

Prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Peel off the parchment paper and roll the cake up in the towel, starting from one of the short ends. Allow it to cool completely in the towel.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cake is cool, carefully unroll it and spread the whipped cream evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.

Chill the cake roll in the refrigerator for at least 1 hour before serving.

Before serving, garnish with extra shredded coconut on top.