German Chocolate Coconut Pecan Roll Cake

Indulge in the ultimate dessert experience with this German Chocolate Coconut Pecan Roll Cake. This showstopping treat features a moist cocoa sponge cake, a rich coconut-pecan cream filling, and a glossy chocolate ganache topping. Perfect for special occasions or as a centerpiece for your dessert table, this roll cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Combines the classic flavors of German chocolate cake in a stunning roll format.
• Perfect for celebrations and special occasions.
• The coconut-pecan filling adds a deliciously nutty and creamy texture.
• Made with simple, pantry-friendly ingredients.
• Elegant yet surprisingly easy to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 4 large eggs, separated
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 cup granulated sugar (divided)
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

For the Coconut Pecan Filling:

• 1/2 cup evaporated milk
• 1 large egg yolk
• 1/4 cup unsalted butter
• 3/4 cup sweetened coconut
• 1/2 cup pecans, chopped

For the Ganache Topping:

• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

Make the Cake:

1. Prepare the Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Whisk the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, and salt.
3. Whip Egg Whites: In a separate bowl, whip the egg whites with 1/2 cup sugar until stiff peaks form. Set aside.
4. Make the Batter: In another bowl, beat the egg yolks with the remaining 1/2 cup sugar until pale and creamy. Add the vanilla extract. Gradually fold in the dry ingredients, followed by the whipped egg whites, being careful not to deflate the mixture.
5. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
6. Roll the Cake: While still warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper, then roll the cake up with the towel from the short end. Let it cool completely.

Make the Coconut Pecan Filling:

1. Cook the Filling: In a saucepan, combine evaporated milk, egg yolk, and butter over medium heat. Stir constantly until the mixture thickens.
2. Add the Mix-Ins: Remove from heat and stir in the sweetened coconut and chopped pecans. Let cool completely before spreading.

Make the Ganache Topping:

1. Prepare the Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the semi-sweet chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.

Assemble the Roll Cake:

1. Fill the Cake: Unroll the cooled cake and spread the coconut pecan filling evenly across the surface, leaving a small border around the edges. Carefully re-roll the cake without the towel.
2. Top with Ganache: Place the rolled cake seam-side down on a serving platter. Pour the ganache over the top, spreading it evenly.
3. Chill and Serve: Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve.

Servings and Timing

• Servings: 8
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Variations

• Nut-Free: Replace the pecans with chopped almonds or omit them for a nut-free version.
• Gluten-Free: Use a gluten-free all-purpose flour blend for the cake.
• Extra Chocolatey: Add a layer of melted chocolate inside the roll for a double chocolate indulgence.
• Fruity Twist: Add a layer of raspberry jam under the coconut pecan filling for a sweet and tart flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap the assembled cake tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
• Reheating: Serve chilled or let the cake sit at room temperature for 15 minutes before slicing.

FAQs

1. Can I make the cake ahead of time?

Yes, you can bake the cake and prepare the filling a day ahead. Assemble and add the ganache topping before serving.

2. How do I prevent the cake from cracking?

Rolling the cake while it’s still warm helps prevent cracks. Also, handle the cake gently during assembly.

3. Can I use milk instead of evaporated milk for the filling?

Evaporated milk is recommended for its creamy texture, but you can substitute with heavy cream in a pinch.

4. What’s the best way to slice the cake cleanly?

Use a sharp knife and wipe it clean between slices for neat and even pieces.

5. Can I make this cake without a jelly roll pan?

A 9×13-inch baking pan can work as a substitute, but you may need to adjust the baking time slightly.

6. Can I use dark chocolate for the ganache?

Yes, dark chocolate adds a richer flavor to the ganache. Adjust the sweetness to your taste.

7. Can I skip the ganache topping?

While the ganache enhances the cake, you can skip it or dust the cake with powdered sugar for a simpler version.

8. What’s the best way to soften the nori sheet?

Nori isn’t used in this recipe. Did you mean coconut? If so, no softening is needed; sweetened coconut is ready to use!

9. Can I double the recipe?

Yes, you can double the ingredients and bake the cake in two pans for larger gatherings.

10. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly for whipping the egg whites and beating the yolks.

Conclusion

German Chocolate Coconut Pecan Roll Cake is the ultimate dessert for chocolate lovers. With its moist cocoa sponge, creamy coconut-pecan filling, and glossy ganache topping, it’s an irresistible treat that’s perfect for special occasions. Make this decadent cake for your next celebration and watch it disappear in no time!

German Chocolate Coconut Pecan Roll Cake

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• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: German-inspired
• Diet: Vegetarian

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Description

Indulge in the ultimate dessert experience with this decadent German Chocolate Coconut Pecan Roll Cake! Featuring a rich cocoa sponge, creamy coconut pecan filling, and a glossy ganache topping, this stunning cake is perfect for special occasions or holiday gatherings.

 

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Ingredients

Units USM Scale 1x2x3x

Refrigerated:

• 4 large eggs (separated)
• 1 large egg yolk

Canned Goods:

• 1/2 cup evaporated milk

Baking & Spices:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 2 tsp vanilla extract

Nuts & Seeds:

• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Dairy:

• 1/4 cup unsalted butter
• 1/2 cup heavy cream

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Instructions

For the Cake:

1. Preheat and Prepare the Pan:
   • Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Batter:
   • In a medium bowl, sift together flour, cocoa powder, and salt.
   • In a separate large bowl, beat the egg yolks with 1/2 cup of sugar until pale and thick. Add 1 tsp of vanilla.
   • In another clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form.
   • Gently fold the dry ingredients into the egg yolk mixture, then fold in the egg whites in three additions.
3. Bake the Cake:
   • Pour the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when lightly touched.
   • Immediately invert the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper, then roll the cake (with the towel) starting from the short end. Let it cool completely.

   • For the Coconut Pecan Filling:

     1. Cook the Filling:
        • In a saucepan, combine the evaporated milk, egg yolk, butter, and 1 tsp vanilla. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
        • Remove from heat and stir in shredded coconut and pecans. Let cool to room temperature.

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     For the Ganache Topping:

     1. Make the Ganache:
        • Heat the heavy cream in a small saucepan until just simmering. Pour it over the semi-sweet chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.

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     Assemble the Cake:

     1. Fill the Cake:
        • Unroll the cooled cake and spread the coconut pecan filling evenly over the surface. Carefully roll it back up without the towel.
     2. Top with Ganache:
        • Place the roll on a serving platter, seam side down. Pour the ganache over the cake, spreading it evenly over the top.
     3. Decorate and Serve:
        • Optionally, garnish with extra shredded coconut or chopped pecans. Slice and serve!

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Notes

• Chill the cake for 15 minutes after adding the ganache for cleaner slicing.
• Use bittersweet chocolate for a less sweet ganache.
• Store leftovers in the refrigerator for up to 3 days.