Grease a 10x15" jelly roll pan and line with parchment paper ; set aside.
In a mixing bowl , beat the egg whites with a electric mixer until its foamy , gradually add 1/4 cup of the sugar, beating until stiff ; set aside.
In a medium mixing bowl mix 1/3 cup sugar with the egg yolks on medium speed until its thick ; Add 1/3 cup cocoa , baking powder , salt and the vanilla ; beat on low speed until all blended ; then add the flour and beat on low speed until all smooth ( mixture will be stiff).
Fold the chocolate mixture into the egg whites; Spread evenly into the prepared pan.
Bake @ 350° for 12-15 minutes or until it springs back when you touch it in the center.
Sprinkle powdered sugar on a kitchen towel and as soon as you take the cake out of the oven and while the cake is still hot ; Loosen the edges on the cake and invert cake onto the towel and remove the paper , sprinkle more powdered sugar and cocoa on the top of the cake ; then from the shortest end roll the cake and towel up together to form the cake ; set aside and let the cake cool for 30-60 minutes.
FOR THE FILLING : In a small bowl blend the cream cheese , powdered sugar , vanilla and salt ; Blend in the half and half and then stir in the coconut.
Unroll the cooled cake ; Spread the mixture evenly all over the cake ; top with the sliced strawberries and roll up the cake ; place on your serving platter and frost with the glaze.
FOR THE GLAZE : In a sauce pan combine all the glaze ingredients and cook on low heat ; stirring constantly until smooth ; Pour over the cake and chill.