Brazilian Coconut Chocolate Rolled Cake

Combine sweetened condensed milk and shredded coconut in a saucepan and cook over medium heat, stirring constantly, until the mixture pulls away from the pan and forms a thick, candy-like consistency

Mix powdered milk and cocoa powder in a bowl until well combined

Gradually add sweetened condensed milk, mixing until a dough forms

Knead the dough on a clean surface until smooth and no longer sticky to the touch

If the dough is too sticky, add more powdered milk and cocoa powder as needed until it reaches a consistent, non-sticky texture

Place the dough between two sheets of plastic wrap and roll out to a thin sheet, but not too thin

Remove the top sheet of plastic wrap and spread the warm filling evenly over the dough

Trim the edges of the dough to create straight sides

Using the plastic wrap to assist, roll the dough into a tight log without touching the dough directly to maintain a smooth surface