German Chocolate Coconut Pecan Roll Cake

German chocolate coconut pecan roll cake is a decadent dessert that combines the rich flavors of chocolate cake with a luscious coconut-pecan filling. This elegant roll cake is perfect for special occasions or whenever you want to impress your guests with a visually stunning and indulgent treat.

Why You’ll Love This Recipe

• Luxurious Flavor: The classic combination of chocolate, coconut, and pecans is a crowd-pleaser.
• Elegant Presentation: The rolled design makes it a show-stopping dessert for gatherings or celebrations.
• Homemade Touch: With a rich chocolate sponge and homemade filling, it’s a step above store-bought cakes.
• Customizable: You can tweak the filling or decoration to suit your preferences.
• Perfect for Sharing: This cake slices beautifully, making it ideal for serving a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:

• Eggs, separated
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt

For the coconut-pecan filling:

• Sweetened condensed milk
• Unsalted butter
• Egg yolks
• Sweetened shredded coconut
• Chopped pecans
• Vanilla extract

For decoration (optional):

• Powdered sugar for dusting
• Melted chocolate drizzle
• Extra chopped pecans or coconut flakes

Directions

For the Chocolate Sponge Cake:

1. Preheat the Oven: Preheat to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
2. Prepare the Batter:
   • Beat egg yolks with half the sugar until thick and pale. Add vanilla extract.
   • In a separate bowl, whisk egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
   • Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture, alternating with the whipped egg whites.
3. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
4. Roll the Cake:
   • Turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
   • Gently roll the cake with the towel into a tight spiral. Let it cool completely.

For the Coconut-Pecan Filling:

1. Cook the Filling:
   • In a saucepan, combine condensed milk, butter, and egg yolks over medium heat. Stir constantly until thickened, about 10 minutes.
   • Remove from heat and stir in shredded coconut, chopped pecans, and vanilla. Let the filling cool to room temperature.

Assemble the Roll Cake:

1. Unroll the Cake: Carefully unroll the cooled sponge cake. Spread an even layer of the coconut-pecan filling over the cake, leaving a small border.
2. Re-roll the Cake: Gently roll the cake back up without the towel. Place it seam-side down on a serving plate.

Decorate:

• Dust with powdered sugar, drizzle melted chocolate, and sprinkle with extra pecans or coconut flakes, if desired.

Serve:

• Slice and serve. Enjoy the rich layers of chocolate and creamy filling!

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Cooling/Assembly Time: 45 minutes
• Total Time: 1 hour 25 minutes

Variations

• Dark Chocolate Twist: Use dark cocoa powder and drizzle with dark chocolate for an intense chocolate flavor.
• Nut-Free Option: Replace pecans with toasted sunflower seeds or omit them entirely.
• Additional Filling: Add a layer of chocolate ganache or whipped cream for extra indulgence.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
• Holiday Flair: Sprinkle the top with red and green sprinkles for a festive touch.

Storage/Reheating

• Storage: Store the roll cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Serve chilled or at room temperature; reheating is not necessary.

FAQs

What is a jelly roll pan?

A jelly roll pan is a shallow baking pan, typically 10×15 inches, used for making rolled cakes.

Can I use a boxed cake mix?

Yes, you can use a chocolate cake mix to save time, but the texture may differ slightly.

How do I prevent the cake from cracking?

Roll the cake while it’s still warm, and handle it gently during assembly.

Can I make the filling ahead of time?

Yes, prepare the coconut-pecan filling up to 2 days in advance and store it in the refrigerator.

Can I substitute sweetened condensed milk?

No, sweetened condensed milk is essential for the rich and creamy consistency of the filling.

What can I use instead of pecans?

Walnuts, almonds, or even macadamia nuts can be used as substitutes.

How do I keep the roll tight when assembling?

Roll the cake gently and evenly, using the towel as a guide. Avoid overfilling to prevent the filling from spilling out.

Can I add frosting?

Yes, a thin layer of chocolate or cream cheese frosting on the outside adds extra decadence.

How do I slice the roll neatly?

Use a sharp knife and wipe it clean between slices to maintain a neat presentation.

Is this cake suitable for freezing?

Absolutely. Wrap it tightly to preserve freshness, and thaw in the refrigerator before serving.

Conclusion

German chocolate coconut pecan roll cake is a rich, indulgent dessert that’s worth every step of preparation. With its fluffy chocolate sponge and creamy coconut-pecan filling, this cake is guaranteed to impress at any gathering. Whether you’re celebrating a special occasion or simply treating yourself, this recipe will become a go-to favorite!

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