Coconut Pecan Chocolate Roll Cake

This indulgent German Chocolate Coconut Pecan Roll Cake combines the richness of chocolate, the sweetness of coconut, and the crunch of pecans. With a light chocolate sponge cake, creamy coconut pecan filling, and a glossy ganache topping, this dessert is perfect for special occasions or any time you want to treat yourself to something extraordinary.

Why You’ll Love This Recipe

• Showstopper Dessert: Beautiful presentation with a swirl of creamy filling.
• Rich and Decadent: Combines chocolate, coconut, and pecans for a flavor-packed treat.
• Perfect for Special Occasions: A dessert that impresses your guests.
• Customizable: Add extra toppings or flavors to suit your taste.

Ingredients

For the Cake:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract

For the Coconut Pecan Filling:

• 1/2 cup evaporated milk
• 1 large egg yolk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter
• 3/4 cup sweetened coconut flakes
• 1/2 cup chopped pecans
• 1 tsp vanilla extract

For the Ganache Topping:

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

Directions

Step 1: Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat eggs and sugar with an electric mixer on high speed until thick and pale (about 5 minutes).
4. Fold in the vanilla extract. Gently sift in the dry ingredients and fold until just combined.
5. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. Remove the cake from the oven and let it cool for 2 minutes. While still warm, turn the cake out onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper and roll the cake tightly with the towel. Let it cool completely.

Step 2: Prepare the Coconut Pecan Filling

1. In a saucepan over medium heat, whisk together evaporated milk, egg yolk, sugar, and butter.
2. Cook, stirring constantly, until thickened (about 5 minutes).
3. Remove from heat and stir in coconut flakes, chopped pecans, and vanilla extract. Let it cool completely.

Step 3: Assemble the Roll Cake

1. Unroll the cooled cake and spread the coconut pecan filling evenly over the surface.
2. Gently roll the cake back up without the towel. Place seam-side down on a serving platter.

Step 4: Make the Ganache

1. Heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
2. Pour the ganache over the rolled cake, letting it drip down the sides.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 30 minutes to set the ganache.
2. Slice and serve chilled or at room temperature.

Servings and Timing

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

Variations

• Extra Toppings: Garnish with toasted coconut flakes or additional chopped pecans.
• Flavor Boost: Add a splash of rum or coconut extract to the filling for extra depth.
• Gluten-Free Option: Use a 1-to-1 gluten-free flour substitute.
• Double Chocolate: Add mini chocolate chips to the filling for an extra chocolatey bite.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the assembled cake without ganache for up to 2 months. Thaw in the refrigerator and add ganache before serving.

FAQs

1. Can I make the cake ahead of time?

Yes, bake and roll the cake in advance, then fill and frost the next day.

2. How do I prevent the cake from cracking?

Roll the cake while it’s warm to prevent cracks, and handle it gently when unrolling.

3. Can I use unsweetened coconut?

Yes, but you may want to increase the sugar slightly in the filling.

4. What if I don’t have a jelly roll pan?

Use a standard baking sheet and trim the edges of the cake to make it easier to roll.

5. Can I substitute milk for evaporated milk?

Evaporated milk is recommended for richness, but whole milk can be used in a pinch.

6. How do I make the ganache shinier?

Add 1 tsp of butter to the ganache for a glossy finish.

7. Can I add other nuts?

Yes, walnuts or almonds make excellent substitutes or additions to pecans.

8. How do I slice the cake neatly?

Use a serrated knife and wipe it clean between slices for a clean cut.

9. Can I make this recipe nut-free?

Yes, omit the pecans and replace them with additional coconut flakes.

10. How can I transport this cake easily?

Chill the cake until firm, then cover with plastic wrap or place in a cake carrier.

Conclusion

The Decadent German Chocolate Coconut Pecan Roll Cake is a stunning dessert that delivers on both flavor and presentation. Perfect for special occasions, this rich, chocolatey cake with its creamy coconut pecan filling and luxurious ganache topping is sure to impress your guests. Give it a try and savor every indulgent bite!

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