Heat oven to 375 degrees F. Line a 10 x 15 x 1-inch jellyroll pan with foil.
Melt butter in jellyroll pan; spread evenly.
Combine almonds, coconut and 1/2 cup chocolate pieces; sprinkle over butter.
Drizzle with sweetened condensed milk; set aside.
Melt remaining 1/2 cup chocolate pieces over warm, not hot, water. Remove from
heat. In large bowl, beat eggs with sugar until thick and light, about 10 minutes.
Add flour, baking powder and salt; blend well. Stir coffee, vanilla extract and
baking soda into melted chocolate; mix well. Fold into flour mixture. Spread evenly
into prepared pan. Bake for 20 minutes.
Sift confectioners' sugar over cake and cover with cloth towel. Turn out
and roll up jellyroll fashion starting from short side. Chill until filling is set,
at least 1 hour.