Decadent German Chocolate Coconut Pecan Roll Cake

Indulge in the rich, sweet flavors of a classic German Chocolate Cake reimagined as a luscious roll cake. With a moist chocolate sponge, creamy coconut-pecan filling, and decadent chocolate frosting, this dessert is perfect for any special occasion or to satisfy a sweet craving.

Ingredients

For the Chocolate Sponge Cake:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract

For the Coconut Pecan Filling:

• 1/2 cup unsalted butter
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Chocolate Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Garnish (Optional):

• Additional shredded coconut
• Chopped pecans
• Chocolate shavings

Instructions

Step 1: Prepare the Chocolate Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the egg yolks with half the sugar until thick and pale. Add the oil, buttermilk, and vanilla extract, and mix well.
4. In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
5. Fold the dry ingredients into the yolk mixture, then gently fold in the egg whites until fully incorporated.
6. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
7. While the cake bakes, dust a clean kitchen towel with powdered sugar. Immediately turn the cake out onto the towel and peel off the parchment paper. Roll the cake tightly in the towel from the short end and let it cool completely.

Step 2: Make the Coconut Pecan Filling

1. In a medium saucepan, combine the butter, evaporated milk, sugar, and egg yolks over medium heat. Cook, stirring constantly, until thickened, about 10-12 minutes.
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let cool to room temperature.

Step 3: Make the Chocolate Frosting

1. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until smooth and spreadable. Stir in the vanilla extract.

Step 4: Assemble the Roll Cake

1. Carefully unroll the cooled cake and spread an even layer of the coconut pecan filling over the surface, leaving a 1-inch border.
2. Gently roll the cake back up, using the towel to help guide it. Transfer the roll to a serving platter.
3. Spread the chocolate frosting evenly over the top and sides of the cake.

Step 5: Garnish and Serve

1. Garnish the cake with additional shredded coconut, chopped pecans, or chocolate shavings if desired.
2. Chill the cake for 30 minutes before slicing and serving.

Cooking Notes

• Prevent Cracking: Rolling the cake while it’s warm prevents cracks from forming.
• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter and filling.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
• Dark Chocolate Twist: Use dark cocoa powder for a deeper, richer flavor.
• Nut-Free: Omit pecans and use toasted oats or additional coconut instead.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it in the refrigerator, covered, to keep it fresh.

Can I freeze the roll cake?

Absolutely! Wrap the assembled cake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What’s the best way to prevent the cake from cracking?

Rolling the cake in a towel immediately after baking while it’s still warm ensures flexibility, preventing cracks when unrolling and filling

This Decadent German Chocolate Coconut Pecan Roll Cake is the perfect dessert to impress family and friends. With its moist chocolate sponge, rich coconut pecan filling, and creamy chocolate frosting, each bite is a symphony of textures and flavors. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe is a guaranteed crowd-pleaser!