Coconut and Cocoa Roll Cake

Prepare the coconut layer by mixing the shredded coconut with sweetened condensed milk in a bowl until a sticky mixture forms.

In a small saucepan over low heat, dissolve the sugar, water, and cocoa powder until well combined (do not boil too much).

Grind the tea biscuits finely using a food processor or by hand, then add the cocoa mixture to the biscuit crumbs and mix until you get a dough-like texture.

Place the biscuit mixture between two sheets of parchment paper and roll it out into a rectangular shape of medium thickness.

Spread the coconut mixture evenly on top, leaving some space on the edges for easier rolling.

Roll the mixture tightly into a log using the parchment paper, pressing gently to keep the shape firm.

Chill in the refrigerator for at least 2 hours until well set.

Once chilled, slice into rounds and serve cold.