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Decadent German Chocolate Coconut Pecan Roll Cake

  • Author: rodrigo Stone
  • Total Time: 1 hour 45 minutes
  • Yield: 10–12 slices 1x

Description

The Decadent German Chocolate Coconut Pecan Roll Cake is a rich and stunning dessert that brings together all the classic flavors of German chocolate cake — gooey coconut-pecan filling, dark chocolate sponge, and silky ganache — all rolled into a soft, spiraled showstopper. Perfect for holidays, celebrations, or whenever you’re craving something indulgent and unforgettable.

 

Ingredients

Scale

For the Chocolate Cake Roll:

  • 4 large eggs, room temperature

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1/4 cup all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • Powdered sugar (for rolling)

For the Coconut Pecan Filling:

  • 1/2 cup evaporated milk

  • 1/2 cup granulated sugar

  • 1 egg yolk

  • 1/4 cup unsalted butter

  • 3/4 cup sweetened shredded coconut

  • 1/2 cup chopped pecans

  • 1/2 tsp vanilla extract

For the Ganache Topping (optional but amazing):

  • 1/2 cup heavy cream

  • 4 oz dark chocolate, chopped

  • 1 tsp corn syrup (optional for shine)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and spray lightly.

  2. Make the cake batter:
    In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Add granulated sugar, brown sugar, and vanilla; beat until combined. Sift in flour, cocoa, baking powder, and salt. Gently fold until smooth.

  3. Bake:
    Spread batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched.

  4. Roll the cake:
    While warm, carefully turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Roll the cake up with the towel (starting from the short end) and let cool completely.

  5. Make the coconut pecan filling:
    In a saucepan, whisk together evaporated milk, sugar, egg yolk, and butter. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat, stir in coconut, pecans, and vanilla. Let cool completely.

  6. Assemble:
    Unroll the cooled cake. Spread coconut-pecan filling evenly over the surface. Gently re-roll the cake (without the towel). Place seam-side down on a serving tray.

  7. Optional ganache topping:
    Heat heavy cream to a simmer. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Add corn syrup for extra shine. Let it cool slightly, then pour or drizzle over the rolled cake.

  8. Chill the cake for 30–60 minutes before slicing.

Notes

For extra richness, add a splash of bourbon or espresso to the filling. Store leftovers in the fridge for up to 4 days. Dust with more powdered sugar or serve with whipped cream for a stunning finish. This roll also freezes well — wrap tightly and freeze for up to 2 months.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes

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Find it online: https://recipesreverie.com/decadent-german-chocolate-coconut-pecan-roll-cake/