Prepare the Roll Cake:

1. Preheat the oven to 375 degrees F.  Line a 10 x 15 inch jelly roll pan with parchment paper (making sure to have an overhang) and spray the parchment paper well with cooking spray.  Set it aside. (Tip - Spray the baking sheet to help the parchment paper stick)
2. Using a stand mixer, beat eggs for 5 minutes or until they are VERY light and fluffy.
3. In a separate bowl, add all the remaining roll cake ingredients and stir to incorporate them (don't worry if there is some dry batter and it the batter is not smooth).  Add 1/4-1/3 of the whipped eggs into the mixing bowl and stir to create a somewhat wet batter.  Take the wet batter and carefully fold it back into the remaining whipped egg batter, trying to not deflate the eggs too much.
4. Spread the batter into jelly roll pan to evenly coat the baking sheet.
5. Carefully place pan in the oven and bake for 9-11 minutes or until the top begins to brown and the sponge cake springs back when poked.
6. Remove the baking sheet from the oven and using parchment paper overhang, carefully remove the roll cake and place it on a cooling rack or a cookie sheet.  Take a thin icing spatula (offset spatula) and run the spatula under the cake to make sure it does not have any spots that are stuck to the parchment.
7. Place a second piece of parchment paper over a cooling rack.  Use the cooling rack to help flip the cake over onto the second piece of parchment paper.  Carefully peel the top piece of parchment paper.  Allow the cake to cool slightly, about 3-5 minutes.
8. Taking the short end of the parchment paper, carefully roll the cake up, using the parchment paper to help you roll the cake.  Allow the cake to cool completely with the seem on the bottom, at room temperature for up to 4 hours.

Prepare the coconut pecan frosting:

1. In a medium saucepan, add the pecans and coconut.  Cook on medium heat, stirring constantly, until the coconut begins to brown.  Remove the pan from the heat and pour the ingredients into a bowl.  Set the bowl to the side.
2. In the same saucepan, (no need to clean the saucepan) add brown sugar substitute, butter, egg yolks, and heavy cream. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
3. Remove the pan from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

Assemble the Cake

1. Once the cake and frosting have cooled, carefully unroll the cake and spread the frosting over the cake.  Tightly roll the cake back up and wrap it tightly using either the parchment paper or cling wrap.
2. Place the roll cake in the fridge for at least 4 hours or overnight.