Decadent German Chocolate Coconut Pecan Roll Cake

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This German Chocolate Coconut Pecan Roll Cake is a luscious twist on the classic German chocolate cake. With a moist chocolate sponge rolled around a rich coconut-pecan filling, it’s a dessert worthy of celebrations or simply indulging your sweet tooth. Perfect for holidays or special occasions, this roll cake combines the beloved flavors of chocolate, coconut, and pecans in an elegant presentation.

Why You’ll Love This Recipe

  • Rich and Decadent: Each bite delivers a harmonious blend of chocolate, coconut, and pecans, making it irresistible for dessert lovers.
  • Show-Stopping Presentation: The roll design adds a touch of sophistication to your dessert table.
  • Customizable: Easily adapt the recipe to suit different dietary needs or flavor preferences.
  • Perfect for Any Occasion: Whether for a party or a cozy evening at home, this cake shines in every setting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chocolate sponge cake base
  • Sweetened condensed milk
  • Shredded coconut
  • Chopped pecans
  • Vanilla extract
  • Butter
  • Powdered sugar
  • Heavy cream
  • Cocoa powder

Directions

this recipe
  1. Prepare the Sponge Cake: Preheat your oven and line a baking sheet with parchment paper. Whisk together the dry ingredients, then fold in the wet ingredients to form a smooth batter. Spread evenly in the baking sheet and bake until set.
  2. Make the Filling: In a saucepan, combine butter, condensed milk, vanilla, shredded coconut, and chopped pecans. Heat gently until the mixture thickens, then set aside to cool.
  3. Roll the Cake: Once the sponge cake cools slightly, transfer it onto a clean towel dusted with powdered sugar. Roll the cake gently while warm to shape it, then unroll to spread the filling.
  4. Re-roll and Decorate: Carefully re-roll the cake with the filling inside. Coat the outside with a chocolate ganache or dust with powdered sugar for a polished finish.
  5. Chill and Serve: Refrigerate the roll cake for at least an hour to set. Slice and serve to enjoy its full flavor.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 1 hour

Variations

  • Nut-Free Option: Replace pecans with toasted seeds or leave them out entirely.
  • Gluten-Free: Substitute the flour with a gluten-free baking mix.
  • Extra Chocolatey: Add a layer of chocolate ganache inside the roll for more richness.
  • Lighter Version: Use unsweetened coconut and low-fat condensed milk for a less indulgent option.

Storage/Reheating

  • Storage: Keep the roll cake in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Wrap the roll tightly in plastic wrap and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Reheating: If you prefer a warm slice, microwave it for a few seconds, but be careful not to melt the filling.

FAQs

1. Can I make this cake ahead of time?

Yes, this roll cake can be made a day in advance and stored in the refrigerator.

2. How do I prevent the cake from cracking while rolling?

Rolling the cake while it’s still warm helps prevent cracks. Using a towel dusted with powdered sugar can also aid in rolling smoothly.

3. Can I use unsweetened coconut?

Yes, unsweetened coconut works well, though the flavor will be less sweet.

4. What can I use instead of pecans?

Walnuts or almonds are great substitutes for pecans in this recipe.

5. Is there a way to make this dairy-free?

Yes, use dairy-free butter, coconut milk, and a vegan condensed milk alternative.

6. Can I add other flavors to the filling?

Absolutely! Try adding a splash of rum or almond extract for extra flavor.

7. Why is my cake sticking to the parchment paper?

Ensure the parchment paper is greased or dusted with cocoa powder to prevent sticking.

8. Can I skip the ganache topping?

Yes, the roll cake is delicious on its own or simply dusted with powdered sugar.

9. How long should I let the cake cool before filling it?

Let the cake cool for 5-10 minutes before adding the filling. Cooling too much may cause cracks.

10. Can I double this recipe?

Yes, simply double the ingredients and use two baking sheets to accommodate the extra batter.

Conclusion

This Decadent German Chocolate Coconut Pecan Roll Cake is the ultimate dessert for chocolate lovers. With its moist sponge, creamy filling, and eye-catching presentation, it’s sure to become a favorite in your dessert repertoire. Whether you’re hosting a gathering or treating yourself, this roll cake promises to impress and satisfy.

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Decadent German Chocolate Coconut Pecan Roll Cake

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This indulgent German Chocolate Roll Cake is a chocolate lover’s dream! A soft and moist chocolate sponge cake is rolled with creamy, decadent coconut pecan filling and frosted with rich chocolate ganache. Perfect for celebrations or as a special treat, this show-stopping dessert will wow your family and friends.

  • Author: ksuur
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-American
  • Diet: Vegetarian

Ingredients

Scale

For the Cake:

  • 6 large eggs (separated)
  • 1 cup granulated sugar (divided)
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

For the Coconut Pecan Filling:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1/2 cup unsalted butter (cut into pieces)
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate (finely chopped)

Instructions

For the Cake:

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
  3. In a separate bowl, whisk egg yolks and remaining 1/2 cup sugar until thick and pale. Stir in vanilla extract.
  4. Sift together cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the yolk mixture.
  5. Fold the whipped egg whites into the batter in three additions until fully incorporated.
  6. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  7. While the cake is warm, turn it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment and gently roll the cake with the towel. Let it cool completely.

For the Coconut Pecan Filling:

  1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
  2. Remove from heat and stir in coconut and pecans. Let it cool to room temperature.

For the Chocolate Ganache:

  1. Heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth.

Assemble the Cake:

  1. Unroll the cooled cake gently. Spread the coconut pecan filling evenly over the surface, leaving a small border. Roll the cake back up tightly (without the towel).
  2. Place the rolled cake seam-side down on a serving platter. Pour the chocolate ganache over the top, letting it drip down the sides.
  3. Chill for 30 minutes to set the ganache before slicing and serving.

Notes

  • For easier rolling, don’t overbake the cake.
  • Leftovers can be stored in the refrigerator for up to 4 days.

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