If you’re craving a show-stopping dessert that perfectly balances rich chocolate, gooey coconut, and crunchy pecans, you have to try this Decadent German Chocolate Coconut Pecan Roll Cake Recipe. It combines a tender cocoa sponge rolled around a luscious coconut-pecan filling, finished with a silky chocolate ganache that feels indulgent yet homemade. Each bite is a celebration of textures and flavors, making it a must-have for special occasions or whenever you want to impress loved ones with a classic Southern-inspired treat.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to nailing the perfect Decadent German Chocolate Coconut Pecan Roll Cake Recipe. Each component has a role: the cocoa powder gives depth and color, eggs provide structure and lightness, and the pecans and coconut add delightful texture and flavor contrast.
- 3/4 cup all-purpose flour: Provides the foundation for the tender cake base.
- 1/4 cup cocoa powder: Adds a rich chocolate flavor without overpowering the other ingredients.
- 1/4 tsp salt: Enhances all the flavors in the cake.
- 4 large eggs, separated: Essential for giving the cake its fluffy lift and structure.
- 3/4 cup granulated sugar, divided: Sweetens the cake and filling at just the right levels.
- 1 tsp vanilla extract: Brings warmth and depth to both cake and filling.
- 1/2 cup evaporated milk: Creates the creamy caramel-like base for the pecan-coconut filling.
- 1/4 cup unsalted butter: Adds richness and smoothness to the filling.
- 1 large egg yolk: Helps thicken the filling for perfect spreadability.
- 3/4 cup shredded sweetened coconut: Gives the filling that classic chewy texture and tropical flair.
- 1/2 cup chopped pecans: Adds crunch and nutty flavor throughout the filling.
- 1/2 cup heavy cream: Used for the luscious chocolate ganache topping.
- 1/2 cup semi-sweet chocolate chips: Melts into a smooth, glossy finish for the cake’s exterior.
How to Make Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating the oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper or greased foil. The jelly roll pan is perfect for baking a thin, soft sponge that will roll easily without cracking.
Step 2: Mix Dry and Wet Ingredients Separately
Sift together the flour, cocoa powder, and salt to avoid lumps and ensure an even chocolate flavor. Beat the egg yolks with 1/2 cup of sugar until pale and creamy, then gently fold in the dry ingredients. This technique keeps the batter light and airy for a tender cake crumb.
Step 3: Whip Egg Whites and Fold In
Whip the separated egg whites until stiff peaks form, then very gently fold them into the chocolate batter. This step is crucial to give the cake its characteristic fluffiness, making it pliable enough to roll without breaking.
Step 4: Bake and Roll
Pour the batter evenly into your prepared pan and bake for 12–15 minutes until the cake springs back lightly when touched. Immediately after removing it from the oven, flip the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll it up while still warm. Let it cool completely rolled to hold its shape.
Step 5: Make the Coconut Pecan Filling
In a saucepan, combine evaporated milk, butter, 1/2 cup sugar, and the egg yolk over medium heat. Stir continuously until the mixture thickens to a custard-like consistency. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let it cool to room temperature before spreading.
Step 6: Assemble the Cake
Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Reroll the cake tightly but gently to avoid squeezing out the filling. This layering gives you a beautiful swirl of textures in every slice.
Step 7: Prepare the Chocolate Ganache
Heat the heavy cream until just simmering, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit a minute to melt, then stir until smooth and glossy. Spread this heavenly ganache evenly over the rolled cake to seal in the moisture and add a rich finishing touch.
Step 8: Chill and Serve
Refrigerate the assembled cake for at least one hour so the ganache sets perfectly and the flavors meld. When ready, slice into portions and serve to delighted smiles!
How to Serve Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Garnishes
Top your slices with a sprinkle of extra toasted pecans, a few toasted coconut flakes, or even a dollop of whipped cream. These simple garnishes elevate the presentation while adding extra texture and a hint of crunch or creaminess that pairs beautifully with the rich cake.
Side Dishes
This roll cake pairs wonderfully with fresh berries, a scoop of vanilla ice cream, or a drizzle of caramel sauce to amp up the indulgence. For a cozy coffee or tea time, enjoy it with your favorite warm beverage to round out the experience.
Creative Ways to Present
For a stunning dessert platter, slice the cake thinly and fan the pieces in a circle on a serving plate, adding a drizzle of chocolate or caramel sauce on top. You can also serve individual slices with a dusting of powdered sugar and a sprig of mint for a festive touch perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
The Decadent German Chocolate Coconut Pecan Roll Cake Recipe keeps well covered in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container to preserve its moisture and keep the ganache glossy.
Freezing
You can freeze the whole rolled cake or individual slices by wrapping tightly in plastic wrap and placing them in a freezer-safe bag. It’s best enjoyed within 2 months for peak flavor. Thaw in the refrigerator overnight before serving.
Reheating
To enjoy the cake after refrigeration or freezing, let slices come to room temperature for about 20 minutes. If you prefer it slightly warmed, pop slices in the microwave for 10-15 seconds, just enough to soften the ganache without melting it completely.
FAQs
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut has a different moisture content and texture, so it’s best to stick with sweetened shredded coconut for the authentic chewy and sweet filling texture in this recipe.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just ensure the blend contains xanthan gum or another binder to help maintain the cake’s structure.
Can I prepare the cake ahead of time?
Absolutely. The roll cake can be baked and filled a day in advance, then chilled until ready to serve. This allows the flavors to meld beautifully and makes entertaining stress-free.
What’s the best way to prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a clean kitchen towel dusted with powdered sugar helps prevent sticking and cracking. Roll it gently but firmly for the best results.
Can I substitute pecans with other nuts?
Yes, you can swap pecans for walnuts or even almonds depending on your preference. Just chop them finely to ensure they mix well with the coconut filling.
Final Thoughts
Once you try this Decadent German Chocolate Coconut Pecan Roll Cake Recipe, it’s bound to become one of your go-to desserts whenever you want to impress friends or satisfy a serious sweet tooth. The harmony of rich chocolate, chewy coconut, and crunchy pecans wrapped in a soft sponge is pure magic. Give it a whirl and enjoy every luscious slice!
Print
Decadent German Chocolate Coconut Pecan Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This Decadent German Chocolate Coconut Pecan Roll Cake features a light cocoa sponge rolled with a rich coconut-pecan filling and topped with a luscious chocolate ganache. Perfect for special occasions or a delightful dessert, this cake blends textures and flavors beautifully for a memorable treat.
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). Grease and line a 10×15-inch jelly roll pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry and Egg Yolks: Sift together the all-purpose flour, cocoa powder, and salt. In a separate bowl, beat the egg yolks with 1/2 cup granulated sugar until smooth and thick. Gently fold the dry ingredients into the egg yolk mixture.
- Beat Egg Whites and Combine: Whip the egg whites to stiff peaks and carefully fold them into the batter to maintain airiness, creating a light sponge texture.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 12 to 15 minutes until the cake springs back lightly and is set but still pliable. Immediately invert the cake onto a clean towel sprinkled with sugar, then roll it up gently with the towel to cool, which helps prevent cracking.
- Make the Filling: In a saucepan, combine evaporated milk, unsalted butter, granulated sugar, and egg yolk. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in shredded sweetened coconut, chopped pecans, and vanilla extract. Allow the filling to cool completely.
- Assemble the Cake: Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Roll the cake back tightly without the towel.
- Prepare the Ganache: Heat the heavy cream until just boiling then pour it over the semi-sweet chocolate chips in a bowl. Let sit for a minute and 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 develop flavors before slicing and serving.
Notes
- Ensure the egg whites are beaten to stiff peaks to achieve a light and airy cake texture.
- Rolling the cake while warm with a towel prevents cracks during assembly.
- Allow the filling to cool before spreading to avoid melting the cake.
- Chilling the cake after ganache application helps the chocolate to set properly.
- Store leftovers covered in the refrigerator for up to 3 days.
