If you are craving a show-stopping dessert that perfectly balances rich chocolate with a luscious coconut pecan filling, look no further than this Decadent German Chocolate Coconut Pecan Roll Cake Recipe. Every bite melts in your mouth with the moist, fluffy chocolate sponge rolled around a creamy, nutty, and irresistibly sweet coconut-pecan filling, all topped with a velvety chocolate ganache. This cake is not only a feast for your taste buds but also a wonderful centerpiece that brings warmth and joy to any gathering.
Ingredients You’ll Need
This recipe calls for simple, yet essential ingredients that come together to create an enchanting symphony of flavor and texture. Each component plays its part, contributing to the cake’s moistness, richness, and that perfect balance of sweet and nutty delight.
- All-purpose flour: The foundation for our tender chocolate sponge that holds the roll shape beautifully.
- Cocoa powder: Adds a deep, chocolatey richness with a slight bitterness to balance the sweetness.
- Salt: Enhances all the other flavors and keeps the sweetness from becoming overpowering.
- Large eggs, separated: The yolks enrich the batter, while the whipped whites create a light, airy texture.
- Granulated sugar: Divided to sweeten both the cake and the luscious filling perfectly.
- Vanilla extract: Adds a warm, aromatic note to both the cake and the filling.
- Evaporated milk: Provides creamy body and a touch of caramelized sweetness to the filling.
- Unsalted butter: Brings richness and smoothness throughout the cake and filling.
- Shredded sweetened coconut: Adds chewy texture and tropical flavor that pairs perfectly with pecans.
- Chopped pecans: Adds buttery crunch and nutty depth to the filling.
- Heavy cream: The key to a smooth and glossy chocolate ganache that crowns the cake.
- Semi-sweet chocolate chips: Melted into the ganache for that luscious chocolate finish.
How to Make Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Step 1: Prepare the Cake
Start by preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it to ensure a smooth release. This will be the perfect base for your delicate cake roll.
Step 2: Mix Dry Ingredients and Egg Yolks
Sift together the all-purpose flour, cocoa powder, and salt to make sure they are well combined and clump-free. In a separate bowl, beat the egg yolks with half of the sugar until pale and thick, then gently fold in the dry ingredients to create a smooth batter.
Step 3: Whip Egg Whites and Combine
Whip the egg whites to stiff peaks with the remaining sugar, then carefully fold them into the chocolate batter. This step is vital for creating that airiness and softness that makes this cake incredibly tender.
Step 4: Bake and Roll the Cake
Spread the batter evenly in your prepared pan and bake for 12 to 15 minutes. Once baked, immediately roll the warm cake inside a clean kitchen towel dusted with powdered sugar. This helps the cake keep its shape without cracking as it cools.
Step 5: Make the Filling
In a saucepan, gently heat evaporated milk, butter, sugar, and an egg yolk, stirring constantly until the mixture thickens to a spreadable consistency. Remove from heat and fold in the shredded coconut, chopped pecans, and vanilla extract. Let this delicious filling cool completely before use.
Step 6: Assemble the Cake
Carefully unroll the cooled cake and spread the coconut pecan filling evenly over the surface. Roll the cake tightly back up, tucking in the edges as you go to build those beautiful, even layers.
Step 7: Prepare the Ganache and Finish
Heat the heavy cream just until it is about to simmer, then pour it over the semi-sweet chocolate chips in a bowl. Stir until smooth and glossy, then spread this luscious ganache over the rolled cake. Chill in the refrigerator for about an hour to set before slicing and serving.
How to Serve Decadent German Chocolate Coconut Pecan Roll Cake Recipe
Garnishes
This Decadent German Chocolate Coconut Pecan Roll Cake Recipe truly shines with simple garnishes. Sprinkle a handful of toasted pecans or extra shredded coconut on top for added texture and eye-catching appeal. A light dusting of powdered sugar also adds a touch of elegance and charm.
Side Dishes
Pair this rich dessert with freshly whipped cream or a scoop of vanilla ice cream for a balanced sweetness. A cup of strong coffee or black tea also complements the deep chocolate and nutty flavors brilliantly, making your dessert time extra special.
Creative Ways to Present
Slice the roll into generous portions and arrange them on a rustic wooden platter for a cozy, homey vibe. Alternatively, serve individual slices on dessert plates drizzled with caramel or chocolate sauce, topped with a pecan half, or paired with fresh berries for vibrant color and a pop of freshness.
Make Ahead and Storage
Storing Leftovers
After enjoying your Decadent German Chocolate Coconut Pecan Roll Cake Recipe, wrap any leftover cake tightly in plastic wrap and store it in the refrigerator. This will keep it fresh and moist for up to 3 days, allowing you to savor every delightful bite.
Freezing
This cake also freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil before placing it in the freezer. When properly stored, it can last up to 2 months without losing its decadent texture and flavor.
Reheating
To enjoy the cake after freezing, thaw it overnight in the refrigerator. Before serving, bring the cake to room temperature to allow the ganache and filling to soften slightly, so each bite is just as delightful as freshly made.
FAQs
Can I use sweetened shredded coconut instead of unsweetened?
Absolutely! Using sweetened shredded coconut adds a bit more sweetness and chewiness to the filling, which works wonderfully in this recipe’s balance of flavors.
What if I don’t have a jelly roll pan?
If a jelly roll pan isn’t available, a rimmed half-sheet pan around the same size will work. Just be sure to monitor the baking time closely since thickness can affect baking.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ideally one designed for baking. Keep in mind that texture might vary slightly, but the flavors will remain rich and delicious.
Can I prepare the filling a day in advance?
Definitely! In fact, making the filling ahead helps the flavors meld beautifully. Just store it covered in the refrigerator and bring it to room temperature before assembling your cake.
How long should I chill the cake before serving?
Chilling it for at least one hour allows the ganache to set perfectly and the flavors to marry, making slicing easier and the taste even more decadent.
Final Thoughts
This Decadent German Chocolate Coconut Pecan Roll Cake Recipe is truly a labor of love that rewards you with every bite. Whether you’re making it for a special occasion or just to treat yourself, it’s sure to become a cherished favorite. So grab your ingredients and get ready to impress yourself and your loved ones with this classic, deliciously rich dessert.
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Decadent German Chocolate Coconut Pecan Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings, about 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, buttery coconut-pecan filling, all topped with a silky semi-sweet chocolate ganache. A perfect dessert combining tender cake, crunchy nuts, and creamy chocolate for an indulgent treat.
Ingredients
Cake Batter
- 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 (1/2 cup for yolks, 1/4 cup for whites)
- 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 lightly grease it to prevent sticking.
- Sift Dry Ingredients: Combine the flour, cocoa powder, and salt by sifting them together to ensure a smooth batter without lumps.
- Mix Egg Yolks and Sugar: In a separate bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale and thick. Gently fold in the sifted dry ingredients, mixing until just combined.
- Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form, gradually incorporating the remaining 1/4 cup granulated sugar. Carefully fold the egg whites into the yolk and flour mixture to maintain the lightness of the 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 lightly touched.
- Roll Cake to Cool: Remove the cake from the oven. While still warm, invert the cake onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and roll the cake gently in the towel to form a log. Allow it to cool completely while rolled.
- Make the Filling: In a saucepan, combine evaporated milk, butter, 1/2 cup sugar, and 1 egg yolk. Cook 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. Spread the coconut-pecan filling evenly over the surface. Roll the cake back up tightly without the towel.
- Prepare the Ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir gently until the chocolate melts completely and the ganache is smooth.
- Finish and Chill: Spread the chocolate ganache evenly over the top and sides of the rolled cake. Refrigerate for at least 1 hour to set the ganache and flavors to meld before slicing and serving.
Notes
- Rolling the cake while warm prevents cracking and helps it hold shape.
- Use freshly shredded sweetened coconut for best texture and flavor.
- Chill the cake well before slicing for clean, neat pieces.
- Storage: Keep refrigerated and consume within 3 days for freshness.
- To toast the pecans lightly before adding to the filling enhances their flavor.
