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
Scale
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
