Pre-heat oven at 400 °F (200 °C)
Grease baking sheet with the butter and line it with parchment paper, pushing it against the whole surface and walls of the sheet. Cut an extra sheet of parchment for rolling the cake later.
Mix eggs and sugar together at high speed until fluffy and airy. You will see the mix turning a light shade of beige and the mixer beaters leaving marks on it. This will take approximately 4-5 minutes.
Add vanilla and mix for a few seconds more. Remove the mixer.
Mix sifted flour and baking powder together and add to the egg-sugar mixture.
With a spatula, gently fold the flour into the liquid ingredients, be careful, we want to keep the airy consistency in the sponge.
Pour mixture over prepared baking sheet and spread it evenly with the spatula, making sure the batter cover all four corners.
Bake for 8 minutes, but please don't over-bake, start checking at 7 minutes introducing a toothpick into the center. If it comes out clean, it is ready.
Take the sponge out of the oven and let it cool down for a couple of minutes. It is important to roll the sponge while it is warm, if not it will break. So you want to roll it as soon as you are able to without burning yourself.
Cover the top of the sponge with a little bit of sugar, place the other parchment sheet (or kitchen towel) on top. Carefully and quickly turn the baking sheet over to remove the sponge.
Peel the parchment paper from the now top of the sponge. Take one end of the bottom parchment paper and start rolling it up, leaving the paper in the middle, don't worry.
Let it cool down for another 3 minutes. Meanwhile, stir the strawberry marmalade to get a spreadable consistency. If it is too thick, you can add a little bit of water, but only 1/8 teaspoon at a time.
Unroll the sponge and spread a think layer using 1/2 of the strawberry marmalade on the surface.
Roll it again, this time peel the paper back as you roll. Make sure the sponge seam is at the bottom.
Cover with the rest of the strawberry marmalade and the coconut.