If you have a soft spot for rich, indulgent desserts, you absolutely must try this Decadent German Chocolate Coconut Pecan Roll Cake Recipe. It’s a stunning combination of a tender chocolate sponge rolled around a luscious, sweet coconut-pecan filling, all topped with a silky chocolate ganache that melts in your mouth. This cake feels like a celebration in every bite, blending the classic flavors of German chocolate with the impressive presentation of a rolled cake. Whether you’re baking for a special occasion or simply treating yourself, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
Simple ingredients come together in this recipe to create a flavor-packed dessert that shines through each component. Every element plays an essential role, from the cocoa powder that forms the base of the cake to the pecans that add crunch and the velvety cream that finishes it all with elegance.
- 3/4 cup all-purpose flour: Provides the structure and tenderness for the roll cake’s delicate crumb.
- 1/4 cup cocoa powder: Adds a rich chocolate flavor and deep color to the cake batter.
- 1/4 tsp salt: Balances sweetness and enhances overall flavor.
- 4 large eggs, separated: The yolks bring richness, while the whipped whites create lightness in the cake.
- 3/4 cup granulated sugar, divided: Sweetens the cake and filling, used at different stages for balance.
- 1 tsp vanilla extract: Offers a warm aromatic note that lifts the recipe.
- 1/2 cup evaporated milk: Gives creaminess and a slightly caramelized depth to the filling.
- 1/4 cup unsalted butter: Adds richness and helps thicken the filling mixture.
- 1 large egg yolk: Adds texture and richness to the filling.
- 3/4 cup shredded sweetened coconut: Provides chewy sweetness and iconic German chocolate flavor.
- 1/2 cup chopped pecans: Adds a delightful crunch and nutty complexity.
- 1 tsp vanilla extract: Used again in the filling to enhance flavor layers.
- 1/2 cup heavy cream: Creates the smooth base for the ganache topping.
- 1/2 cup semi-sweet chocolate chips: Melted into ganache, bringing a shiny, decadent chocolate finish.
How to Make Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment, greased to keep your cake from sticking. Sift together the flour, cocoa powder, and salt to ensure there are no lumps and that the dry ingredients are perfectly combined. Beat the egg yolks with half of the sugar until pale and creamy, then gently fold in the sifted dry ingredients. Next, whisk the egg whites with the remaining sugar until stiff peaks form – this crucial step makes your cake delightfully light and airy. Carefully fold the egg whites into the batter, preserving all that beautiful volume so the cake bakes up tender and fluffy.
Step 2: Bake and Roll the Cake
Spread the batter evenly across your prepared pan and pop it into the oven for 12 to 15 minutes. You’ll know it’s done when the surface springs back lightly to the touch. While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar, and gently roll the cake up with the towel inside. This step prevents cracking when you roll it later with the filling. Allow it to cool completely in this rolled shape to set the perfect spiral for your final presentation.
Step 3: Make the Coconut-Pecan Filling
In a saucepan over medium heat, combine evaporated milk, butter, sugar, and one egg yolk, stirring constantly until thickened to a luscious custard consistency. Remove from heat and stir in the shredded sweetened coconut, chopped pecans, and vanilla extract. This filling is the heart of your Decadent German Chocolate Coconut Pecan Roll Cake Recipe, delivering that classic, gooey sweetness with just the right nutty crunch.
Step 4: Assemble the Roll Cake
Once your cake is fully cooled, carefully unroll it. Spread the coconut-pecan filling evenly over the surface, then reroll it tightly but gently to avoid cracking. The contrast between the dark chocolate cake and the creamy coconut-pecan center creates a beautiful swirl when you slice into it. Wrap the roll in plastic wrap and refrigerate briefly as you prepare the finishing touch.
Step 5: Prepare and Spread the Chocolate Ganache
Heat the heavy cream until just about to boil, then pour it over your semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute to melt before stirring until smooth and glossy. This ganache isn’t just a topping; it’s the crowning glory that adds an irresistible silky finish to your roll cake. Spread the ganache evenly over the chilled roll, then cover and refrigerate for at least one hour to set perfectly before slicing and serving.
How to Serve Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Garnishes
To make your cake look as stunning as it tastes, try finishing with freshly chopped toasted pecans for extra texture and a sprinkle of shredded coconut for a snowy effect. A few delicate chocolate curls or a dusting of cocoa powder also add an elegant touch that’s sure to impress your guests.
Side Dishes
This rich roll cake stands beautifully on its own but pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement its deep chocolate and nutty flavors. Fresh berries bring a bright, tangy contrast that balances the sweetness perfectly and adds a pop of color to your plate.
Creative Ways to Present
For a fun twist, slice the roll cake into individual pinwheels perfect for party platters or afternoon tea. You could also serve smaller portions alongside espresso or a spiced chai latte to highlight its decadent flavors. Wrapping slices in parchment and tying with twine makes a charming edible gift for friends and family that shares the joy of this recipe.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Decadent German Chocolate Coconut Pecan Roll Cake Recipe tightly in plastic wrap or store it in an airtight container to keep it moist and flavorful. Refrigerate for up to 4 days to maintain freshness without drying out the cake.
Freezing
If you want to save some for later, this roll cake freezes beautifully. Wrap it securely in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
For a freshly baked taste after refrigeration or freezing, let the cake come to room temperature before serving. If you prefer it slightly warm, you can gently reheat individual slices in the microwave for 10 to 15 seconds. Avoid reheating too long or the ganache may lose its silky texture.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour mix. Just make sure your blend contains xanthan gum to help the cake structure hold up well when rolled.
What if I don’t have evaporated milk for the filling?
You can replace evaporated milk with regular whole milk, but be aware the filling may be slightly less thick and less rich. Simmer longer to reduce if needed, or try half-and-half for extra creaminess.
How can I prevent the cake from cracking when rolling?
Rolling the cake while it’s warm and using a clean kitchen towel to roll it up helps the sponge avoid cracks. Also, rolling the cake again after spreading the filling should be done gently and tightly to maintain its shape without damage.
Is it possible to make this cake ahead for a party?
Definitely! You can prepare the cake and filling a day in advance, assemble it, and refrigerate. The flavors even deepen overnight, making it an ideal make-ahead dessert for entertaining.
Can I use fresh pecans instead of toasted?
Yes, fresh raw pecans work just fine, but toasting them enhances their nutty flavor and adds extra crunch. Simply toast them lightly in a dry skillet over medium heat before chopping and adding to the filling.
Final Thoughts
Making this Decadent German Chocolate Coconut Pecan Roll Cake Recipe is such a joy — from the rich chocolate sponge to the luscious coconut-pecan filling and the glossy chocolate ganache finish, every step offers the promise of something delicious. It’s a showstopper that’s surprisingly simple to make and perfect for sharing with loved ones. I hope you have as much fun baking and savoring it as I do. Go ahead, dive into this irresistible dessert adventure!
Print
Decadent German Chocolate Coconut Pecan Roll Cake Recipe
- Prep Time: 15 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 rolled with a luscious coconut-pecan filling, then topped with smooth chocolate ganache. Perfect for special occasions, it offers a delightful contrast of textures and traditional southern flavors in an elegant rolled cake form.
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 a 10×15-inch jelly roll pan with parchment paper and grease it lightly to prevent sticking.
- Mix Dry Ingredients and Eggs: Sift together the flour, cocoa powder, and salt. In a separate bowl, beat the egg yolks with 1/2 cup of granulated sugar until smooth. Fold in the sifted dry ingredients gently. In another bowl, beat the egg whites until stiff peaks form and then fold them carefully into the batter without deflating.
- Bake and Roll the Cake: Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes until the cake springs back when touched lightly. Once baked, immediately roll the cake with a clean, damp kitchen towel to form the roll shape and let it cool completely while rolled to maintain the shape.
- Make the Filling: In a saucepan, combine evaporated milk, butter, 1/2 cup sugar, and one egg yolk. Heat over medium heat, stirring constantly until the mixture thickens. Remove from heat, then stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the filling to cool to room temperature.
- Assemble the Cake: Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Roll the cake tightly again without the towel, ensuring the filling stays inside.
- Prepare the Ganache: Heat the heavy cream until it just starts to simmer. Pour over the semi-sweet chocolate chips in a bowl and let sit for a minute, then stir until smooth and glossy.
- Finish and Chill: Spread the chocolate ganache evenly over the rolled cake. Refrigerate the cake for at least 1 hour to set the ganache and allow flavors to meld. Slice and serve chilled.
Notes
- For best results, roll the cake immediately after baking with a towel to prevent cracking.
- You can toast the pecans lightly to enhance their flavor before adding to the filling.
- If you prefer a more intense chocolate flavor, use Dutch-processed cocoa powder in the sponge.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving to soften the ganache slightly.
