Preheat the oven to 180C / 160C Fan / Gas 4. 

Grease a Swiss roll tin and line the base and sides with greaseproof paper. 

Break the chocolate into pieces and melt in a bowl over a pan of simmering water. Set aside and leave to cool slightly. 

Separate eggs and whisk the egg whites until stiff. 

In a separate bowl whisk the egg yolks with the sugar until creamy. The mixture should leave a ribbon trail when you lift the beaters.  Fold in the chocolate.

Fold in the egg whites. Sieve cocoa over the top and ligthly fold in. 

Pour mixture into the tin and gently tilt tin different ways to level it out. 

Bake in the oven for 20-25 minutes. It is done when the top feels firm. Leave in the tin to cool. At this point it will crack a little.   

Open the coconut milk carefully and spoon out all the cream into a bowl. Keep the coconut water aside you can use it for a smoothie or drink as is. Add in two dessert spoons of caster sugar and the vanilla extract and whip for about 5 minutes.

Ensure roulade is completely cool. Place a piece of greaseproof on the counter and dust with icing sugar. Turn the roulade carefully onto the paper and remove the lining paper on top.

Spread the coconut cream all over the roulade, leaving about 1cm border around the edge. Spread the fruit out over the cream.

Make a cut along one edge about 2 cm in and cut about halfway through the sponge. Roll this edge tightly and using the paper, continue rolling until it is completely rolled up. Place the join edge down and place on a serving plate. Sift icing sugar on top.