If you are searching for a show-stopping dessert that combines rich chocolate, toasted coconut, and crunchy pecans, look no further than this Decadent German Chocolate Coconut Pecan Roll Cake Recipe. Each bite offers a perfect balance of moist cocoa sponge, luscious coconut-pecan filling, and a silky chocolate ganache that will have your friends and family asking for seconds. This elegant yet approachable roll cake brings the classic German chocolate cake flavors into a stunning presentation that’s perfect for any special occasion or simply a delightful treat to elevate your dessert game.
Ingredients You’ll Need
These ingredients are simple but essential to create the magic of this roll cake. Each one plays a specific role: the flour and cocoa powder form a tender, chocolaty sponge; eggs add structure and moisture; while the coconut, pecans, and evaporated milk combine for a rich, textured filling. Finally, the heavy cream and semi-sweet chocolate come together for a luscious ganache that perfectly crowns the creation.
- 3/4 cup all-purpose flour: Provides the cake with a tender crumb and enough structure to roll without cracking.
- 1/4 cup cocoa powder: Delivers deep chocolate flavor and enhances the cake’s rich color.
- 1/4 tsp salt: Balances the sweetness and intensifies the chocolate taste.
- 4 large eggs, separated: Egg yolks add richness while beaten egg whites lighten the batter for a fluffy texture.
- 3/4 cup granulated sugar, divided: Sweetens the batter and the filling perfectly.
- 1 tsp vanilla extract: Adds aromatic warmth in both cake and filling.
- 1/2 cup evaporated milk: Creates a creamy base for the coconut-pecan filling.
- 1/4 cup unsalted butter: Adds a silky mouthfeel and richness to the filling.
- 1 large egg yolk: Helps thicken the filling, creating that signature custard-like texture.
- 3/4 cup shredded sweetened coconut: Provides chew and tropical sweetness to the filling.
- 1/2 cup chopped pecans: Adds crunch and nutty depth for a satisfying contrast.
- 1/2 cup heavy cream: The key to a smooth and glossy chocolate ganache topping.
- 1/2 cup semi-sweet chocolate chips: Melts into a decadent ganache, tying all the flavors together.
How to Make Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Step 1: Prepare the Cake Batter
First, preheat your oven to 350°F (175°C) and get your 10×15-inch jelly roll pan ready by lining it with parchment and greasing it lightly. Sifting the flour, cocoa powder, and salt together ensures an even, lump-free dry mix that will give your cake a smooth texture. Beat the egg yolks with half of the sugar until thick and pale, then gently fold in your dry ingredients. Carefully fold in the stiffly beaten egg whites to create an airy, fluffy batter perfect for rolling.
Step 2: Bake the Cake
Spread the batter evenly in your prepared pan, smoothing the surface. Bake for about 12 to 15 minutes until the cake springs back lightly to the touch. While it’s still warm, immediately turn it out onto a clean kitchen towel dusted with powdered sugar and roll it up carefully from the short edge. Let it cool completely in this rolled shape to set the shape and prevent cracking when filled.
Step 3: Make the Coconut-Pecan Filling
In a saucepan, combine evaporated milk, butter, sugar, and one egg yolk, stirring constantly over medium heat until the mixture thickens to a custard-like consistency. Once thickened, remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the filling to cool to room temperature before assembling your cake.
Step 4: Assemble the Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Gently unroll your cooled cake, spreading the luscious coconut-pecan filling evenly over the entire surface. Be generous but careful to leave a small border along the edge to avoid overflow when rolling back up. Re-roll the cake tightly but gently and place it seam side down on a serving platter.
Step 5: Prepare and Add the Ganache
For the final flourish, heat the heavy cream until it’s steaming but not boiling, then pour it over the semi-sweet chocolate chips. Let it sit for a minute to soften the chocolate, then stir until the ganache is smooth and glossy. Spread the ganache evenly over the top of the rolled cake for a sleek, shiny finish that’s as delicious as it looks.
Step 6: Chill and Serve
Place your masterpiece in the refrigerator for at least one hour. Chilling helps the ganache set perfectly, making slicing cleaner and ensuring every slice holds its shape. When ready, slice into rounds and get ready to delight in every bite of this indulgent treat.
How to Serve Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Garnishes
Though delicious as is, this cake can shine even brighter with a few thoughtful touches. Try sprinkling some toasted shredded coconut or finely chopped pecans on top of the set ganache for extra texture and a beautiful presentation. Fresh raspberries or a dusting of powdered sugar add a pop of color and contrast.
Side Dishes
Pair this cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the rich flavors. A cup of robust coffee or a smooth cup of black tea also makes an excellent accompaniment, balancing the sweetness with their bitterness.
Creative Ways to Present
For a festive occasion, serve slices on a decorative cake stand and add edible gold leaf flakes for a touch of glamour. Alternatively, cut smaller bite-sized pieces for a party platter or individual mini roll slices for an elegant dessert buffet. The Decadent German Chocolate Coconut Pecan Roll Cake Recipe is versatile enough to impress in any setting.
Make Ahead and Storage
Storing Leftovers
Leftover slices can be stored in an airtight container in the refrigerator for up to 3 days. This keeps the ganache firm and the cake moist, preserving all those incredible textures and flavors.
Freezing
If you want to save some for later, wrap the whole cake or individual slices tightly in plastic wrap and then foil before freezing. It can be frozen for up to 2 months without any significant loss in taste or texture. Thaw overnight in the refrigerator before serving.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. If you prefer it slightly less cold, allow the slices to sit at room temperature for 15 to 20 minutes before serving to soften the ganache gently and enhance the flavors.
FAQs
What if I don’t have evaporated milk?
You can substitute evaporated milk with whole milk or half-and-half, but the filling might be slightly less rich and thick. Reducing the liquid by simmering it down a bit first can help mimic evaporated milk’s concentrated creaminess.
Can I use other nuts instead of pecans?
Absolutely! Walnuts are a classic alternative for German chocolate desserts and work beautifully here. You could also try almonds or hazelnuts for a different but delicious twist.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a clean kitchen towel lightly dusted with powdered sugar helps prevent cracks. Rolling it up at this stage allows the cake to “learn” the shape so it doesn’t snap when filled later.
Is this recipe suitable for beginners?
Yes! While it might look fancy, the steps are straightforward and forgiving. Just take care when folding the egg whites and rolling the cake, and you’ll have a stunning dessert even if you’re new to baking.
Can I make the cake ahead of time?
You can prepare the cake and filling a day in advance, store separately in the refrigerator, and assemble shortly before serving. This helps keep everything fresh and makes the final assembly quick and fun.
Final Thoughts
This Decadent German Chocolate Coconut Pecan Roll Cake Recipe is truly a celebration of flavor and texture wrapped in a gorgeous presentation. It’s one of those desserts that bring joy with every forkful and create memorable moments around the table. I hope you give this recipe a try and enjoy the wonderful experience of baking and sharing such a delightful treat with your loved ones.
Print
Decadent German Chocolate Coconut Pecan Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This Decadent German Chocolate Coconut Pecan Roll Cake combines a rich cocoa sponge with a luscious coconut-pecan filling, all enveloped in a smooth chocolate ganache. Perfectly moist and flavorful, it’s a classic dessert that impresses with its beautiful rolled presentation and harmonious blend of textures and tastes.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
Filling
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg yolk
- 3/4 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan to prevent sticking. This pan size will help you create a thin, flexible sponge for rolling.
- Mix Dry Ingredients and Beat Eggs: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps and evenly distribute ingredients. In a separate bowl, beat the egg yolks with 1/2 cup of the granulated sugar until thick and pale. Gently fold in the sifted dry ingredients, then carefully fold in the stiffly beaten egg whites to create a light, fluffy batter.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 12–15 minutes, or until the cake springs back when touched lightly. Immediately remove the cake and roll it up carefully in a clean kitchen towel while still warm to create the roll shape. Let it cool completely in the towel to set the shape.
- Make the Filling: In a saucepan, combine evaporated milk, unsalted butter, 1/2 cup sugar, and one egg yolk. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in shredded sweetened coconut, chopped pecans, and 1 teaspoon vanilla extract. Allow the filling to cool to room temperature for easy spreading.
- Assemble the Cake: Gently unroll the cooled cake, spreading the cooled coconut-pecan filling evenly over the surface. Roll the cake back up tightly but carefully to avoid cracking or breaking the sponge.
- Prepare the Ganache: Heat the heavy cream until just about to simmer. Pour it over the semi-sweet chocolate chips in a bowl and let sit for a minute, then stir gently until smooth and glossy. Spread the ganache evenly over the rolled cake, covering all sides for a luxurious finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the ganache and enhance flavor melding. Slice into 8 servings and serve chilled or at room temperature.
Notes
- For best results, roll the cake while warm to prevent cracking.
- Use high-quality semi-sweet chocolate for a richer ganache.
- Allow the filling to cool completely before spreading to avoid melting the cake.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- Bringing the cake to room temperature before serving enhances flavor and texture.
