If you’ve ever dreamed of all the classic flavors of German chocolate cake rolled into a stunning, sliceable dessert, the German Chocolate Coconut Pecan Roll Cake Recipe is about to become your new obsession. Imagine a tender chocolate sponge, spiraled with a rich coconut-pecan filling, and finished with a glossy chocolate drizzle—this is the showstopper your dessert table needs! Every bite delivers that unbeatable combination of fudgy cake, creamy filling, and crunchy pecans, making it a celebration-worthy treat that looks as impressive as it tastes.
Ingredients You’ll Need
Every component of this roll cake plays a key role. From the light-as-air sponge to the caramel-y coconut filling, each ingredient brings its own magic to the table, creating an irresistible blend of flavors and textures. Gather these pantry staples and a few fresh essentials, and you’ll be ready to whip up a dessert that’s as beautiful as it is delicious.
- Eggs (4 large): Whipped until pale and fluffy, they give the cake its signature light texture.
- Granulated sugar (¾ cup for cake, ½ cup for filling): Sweetens both the cake and the luscious filling.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for filling): Adds warm depth to both the cake and coconut-pecan mixture.
- Vegetable oil (¼ cup): Keeps the sponge moist and tender.
- Buttermilk (â…“ cup): Provides tang and a soft crumb.
- All-purpose flour (½ cup): The backbone of the cake, ensuring structure without heaviness.
- Unsweetened cocoa powder (¼ cup): Delivers that deep, chocolatey flavor.
- Baking powder (½ teaspoon) and baking soda (¼ teaspoon): These leaveners help the cake rise beautifully in the oven.
- Salt (¼ teaspoon): Balances and enhances the sweetness.
- Powdered sugar (for rolling): Prevents sticking and gives the rolled cake a lovely finish.
- Evaporated milk (½ cup): Creates a creamy base for the coconut-pecan filling.
- Egg yolks (3): Richen the filling, making it thick and custardy.
- Unsalted butter (¼ cup): Adds silkiness to the coconut-pecan goodness.
- Sweetened shredded coconut (¾ cup): Brings classic flavor and chewy texture.
- Chopped pecans (¾ cup): Offers crunch and that iconic nutty note.
- Semi-sweet chocolate chips (½ cup, optional): For a drizzle or decadent topping—completely optional, but highly recommended!
How to Make German Chocolate Coconut Pecan Roll Cake Recipe
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This ensures your chocolate sponge won’t stick and will roll out smoothly later, giving that perfect swirl every time.
Step 2: Whip the Eggs
In a large mixing bowl, beat the eggs on high speed for about 3–4 minutes until they’re thick and pale. This step is crucial for the light, airy texture that makes the German Chocolate Coconut Pecan Roll Cake Recipe so irresistible.
Step 3: Mix Wet Ingredients
Add granulated sugar, vanilla extract, vegetable oil, and buttermilk to the whipped eggs. Mix just until everything is smooth and well combined—don’t overmix, or you’ll lose that gorgeous fluffiness!
Step 4: Sift and Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, using a gentle hand to keep the batter light. Stop mixing as soon as you don’t see any more streaks of flour.
Step 5: Bake the Cake
Pour the batter into your prepared pan and spread it out evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched. This quick bake ensures the sponge stays moist and pliable for rolling.
Step 6: Roll the Cake While Warm
Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the towel, peel off the parchment, and gently roll it up from the short end using the towel. Let it cool completely rolled up—this sets the shape and prevents cracking.
Step 7: Make the Coconut Pecan Filling
While your cake cools, combine evaporated milk, granulated sugar, egg yolks, and butter in a medium saucepan over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Off the heat, stir in vanilla, shredded coconut, and chopped pecans. Let the filling cool to a spreadable consistency.
Step 8: Fill, Roll, and Finish
Unroll the completely cooled cake. Spread most of the coconut-pecan filling evenly over the surface, then gently re-roll the cake. Spread any remaining filling on top for extra decadence. If you’d like, melt chocolate chips and drizzle or spread over the top for a glossy finish. Chill the cake for at least 30 minutes to set before slicing and serving.
How to Serve German Chocolate Coconut Pecan Roll Cake Recipe
Garnishes
A flourish of extra chopped pecans, a sprinkle of toasted coconut, or a drizzle of melted chocolate takes each slice of the German Chocolate Coconut Pecan Roll Cake Recipe from delicious to dazzling. For a special touch, dust a little extra powdered sugar over the top just before serving.
Side Dishes
This cake is rich and satisfying all on its own, but it’s also lovely alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a lighter pairing, serve with fresh berries or a fruit salad to balance the sweetness and add brightness.
Creative Ways to Present
Slice the roll cake into generous rounds and arrange them on a platter for a striking swirl pattern. For festive occasions, cut the roll into mini pinwheels for a bite-sized treat. You can even serve individual slices with a drizzle of warm ganache and a cherry on top for a nod to the classic German chocolate cake look.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover German Chocolate Coconut Pecan Roll Cake Recipe tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh, moist, and flavorful for up to three days—if it lasts that long!
Freezing
To freeze, wrap the roll cake (whole or sliced) securely in a layer of plastic wrap and then foil. Store in the freezer for up to one month. Thaw overnight in the refrigerator before serving, and you’ll have a showstopping dessert ready when you need it.
Reheating
While this cake is best served chilled or at room temperature, you can gently warm individual slices in the microwave for 10–15 seconds if you’d like the filling slightly gooey and the chocolate topping melty. Just be careful not to overheat, as the filling can become too soft.
FAQs
Can I make the German Chocolate Coconut Pecan Roll Cake Recipe ahead of time?
Absolutely! In fact, making this cake a day in advance allows the flavors to meld beautifully. Just store it in the refrigerator and let it sit at room temperature for about 15 minutes before serving for the best texture.
What if I don’t have buttermilk?
No worries! You can easily make a quick buttermilk substitute by mixing 1 teaspoon of lemon juice or vinegar with regular milk, letting it sit for a few minutes before using. It will give your cake that same tangy softness.
Can I use walnuts instead of pecans?
Yes, walnuts make a fantastic substitute if you prefer their flavor or simply have them on hand. They’ll add a slightly different but equally delicious crunch to the German Chocolate Coconut Pecan Roll Cake Recipe.
How do I prevent the cake from cracking when rolling?
The trick is to roll the cake while it’s still warm and pliable, using a powdered sugar-dusted towel. This trains the cake to hold its shape and prevents those pesky cracks, resulting in a perfectly swirled roll every time.
Can I skip the chocolate drizzle on top?
Of course! The chocolate drizzle is optional, but it adds a decadent finish. If you’d rather keep things simple, just use the coconut-pecan filling as the topping and enjoy the cake’s classic flavors.
Final Thoughts
If you’re looking to dazzle at your next gathering or simply want to treat yourself to a slice of pure joy, the German Chocolate Coconut Pecan Roll Cake Recipe is your ticket. It’s every bit as delicious as it is impressive to serve. Give it a try—you’ll love every chocolatey, coconutty, pecan-packed bite!
Print
German Chocolate Coconut Pecan Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes plus cooling and chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
Delight in this German Chocolate Coconut Pecan Roll Cake, a luscious twist on the traditional German chocolate cake. This roll cake features a moist cocoa sponge rolled with a rich coconut-pecan filling and topped with a decadent chocolate drizzle, perfect for holidays or special occasions.
Ingredients
Cake Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- â…“ cup buttermilk
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Powdered sugar for rolling
Filling and Topping Ingredients
- ½ cup evaporated milk
- ½ cup granulated sugar
- 3 egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut
- ¾ cup chopped pecans
- ½ cup semi-sweet chocolate chips (optional, for drizzle or spread)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it. In a large bowl, beat the eggs on high speed for 3–4 minutes until they are thick and pale. Add sugar, vanilla extract, vegetable oil, and buttermilk, mixing until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture just until combined.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 10–12 minutes or until the cake springs back when lightly touched. While baking, prepare a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Roll the Cake: Once baked, immediately invert the cake onto the prepared towel, remove the parchment paper gently, and carefully roll the cake up from the short end with the towel. Allow it to cool completely while rolled.
- Make the Filling: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the filling cool.
- Assemble the Roll: Carefully unroll the cooled cake and spread most of the coconut-pecan filling evenly over the surface. Gently roll the cake back up without the towel. Spread the remaining filling on top of the roll.
- Add Chocolate Topping (Optional): If desired, melt the semi-sweet chocolate chips and drizzle or spread it over the top of the roll for extra richness.
- Chill and Serve: Refrigerate the roll for 30 minutes to set before slicing. For best texture, let slices sit at room temperature for 15 minutes before serving.
Notes
- The cake can be made a day in advance and stored in the refrigerator.
- Remove from fridge and allow to sit at room temperature for 15 minutes before serving for optimal flavor and texture.
- For an extra decadent touch, add a layer of chocolate ganache on top.
- Use fresh pecans and coconut for best taste and texture.
- Be sure to dust the towel generously with powdered sugar to prevent sticking when rolling the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
