Put the sugar in a blender and pulse once or twice until the sugar becomes a bit finer than it was before. Do not blend so long that it becomes powdered sugar.

Heat oven to 350 degrees Fahrenheit.

Crisco a sheet pan, then cut a piece of parchment paper into the shape of the pan and lay it down on the bottom. Crisco the parchment paper and dust with flour.

Separate egg yolks from egg whites.

In a large bowl, combine the egg yolks and ¾ cup caster sugar. Beat with an electric mixer until mixture becomes pale and thick, about 3 to 5 minutes. Beat in vanilla and salt.

In the bowl of a stand mixer (if possible, or with a hand mixer if not) beat the egg whites until soft peaks form. Add 2 tbsp sugar. Beat again until stiff peaks form.

Fold your yolk mixture into the egg whites with a rubber spatula or wooden spoon. Take care to mix the ingredients, as you don’t want to stir the egg whites too roughly or they will deflate.

Once the eggs are mixed together, sift the cake flour over the eggs and fold gently to combine.

Put batter into the prepared pan and place in the oven.

Bake cake for 15 to 20 minutes, until a toothpick comes out clean when stuck into the middle of the cake.

Take the cake out of the oven and allow to rest for five minutes. Turn the cake over onto a clean dish towel and remove the parchment paper from the bottom.

Starting at one short end, roll the cake up with the dish towel, making sure that the towel is rolled into the cake. Allow the cake to rest in this position until completely cooled.

Unroll the cake and spread 1 cup of dulce de leche across the entire sheet cake. Reroll the cake so that it takes the same shape it took before.

Place the cake seam-side down. Spread the remaining ½ cup dulce de leche on the top of the cake roll and sprinkle with coconut.

Cut both ends off of the cake roll to reveal the beautifully spiraled interior. Enjoy!

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