1. Preheat oven to 325F or 160C.
2. Cover the baking sheet with parchment paper. You can use a standard jelly roll pan or a half sheet pan.
3. Using two separate large bowls, eggs, whites, and a pinch of salt, on the other yolks, 20 grams of sugar, milk, oil, and flour with a balloon whisk mix well until it looks like a batter.
   
4. Beat egg whites until they are white, add sugar, and beat a soft peak meringue (see photo).
   
5. Mix both carefully.
6. Pour the batter into the prepared baking pan. Spread in an even layer.
   
7. Bake for 15-18 minutes until golden.
8. Remove from the oven and turn onto another sheet of parchment paper. Peel off the paper on top and roll using the new paper. Allow cooling.
   
9. When cool, unroll and spread the dulce de leche covering the entire cake. If it is thick and hard to spread, heat on medium in the microwave (out of the can) for 1 minute.
10. Rollback and sprinkle with powdered sugar and coconut. Slice and serve.
    

Recipe from the blog Kanela y Limón