Preheat oven to 350F. Beat eggs together with 1cup sugar, until it doubles in volume.
By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough.
Spread the dough into a lined baking sheet, 10" X 15" is a perfect size. Bake for 12 minutes.
Remove the cake from the oven, place a kitchen towel over the cake. Roll up the shorter side, making it into a long roll. Let the roll cool to a room temperature. Remove towel and parchment paper.
Prepare ingredients for the cream. Picture is missing heavy whipping cream, whoopsies.
Whisk together butter with 1cup sugar, until it's completely smooth. Add almond extract to the mixture.
Add in cream cheese, continue whisking until it's completely, perfectly creamy. In a separate dish, whip whipping cream until stiff peaks and it's all fluffy.
Little by little, add whipping cream to the butter/cream cheese mixture, eventually combining it all together in one bowl.
Spread cream on the inside of the sponge cake. Spread almonds, 1/2 coconut flakes and wafer pieces over the cream in the inside.
Roll up the cake and tightly cover it with the remainder of the cream. Sprinkle coconut flakes over the cake roll and decorate with candy or as you wish.
Keep it refrigerated until ready to serve.