Into a stand mixer add 6 eggs and 1 cup of sugar. Whip on medium-low speed to incorporate the sugar and then bring up the speed to high and whip until the eggs turn pale and fluffy.

Set the mixer on STIR setting, gradually add 1 cup of flour, stopping periodically to scrape the sides with a spatula.

Line a 18"x 13" baking sheet with parchment paper, spray a little bit of cooking spray and transfer the batter onto the sheet spreading the batter equally all around the sheet.

Bake in a preheated 350F oven until the top is golden brown or until toothpick comes out clean.

Take off the baking sheet and roll up the cake into a log form. Allow to cool completely.

Unroll gently, spray lightly with coconut milk or any of the 3 choices listed above.

Spread frosting about 1/2" thickness onto the cake, toss roasted hazelnut halves and coconut flakes. Carefully roll up the cake into a log form again in the same direction it was rolled previously.

Spread any leftover cream on top of the cake roll and sprinkle dry coconut flakes all around to cover all sides.

Refrigerate overnight or freeze for later.

TIP: cutting a frozen roll will help you get neat cut slices