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German Chocolate Coconut Pecan Roll Cake

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A light chocolate sponge cake rolled with a rich, creamy coconut-pecan filling and frosting. This elegant dessert is perfect for celebrations and showcases the irresistible flavors of German chocolate.

Ingredients

Scale

For the Chocolate Sponge Cake:

  • 4 large eggs, separated
  • 1/2 cup (100 g) granulated sugar, divided
  • 1/4 cup (30 g) unsweetened cocoa powder
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Powdered sugar, for dusting

For the Coconut Pecan Filling and Frosting:

  • 1/2 cup (120 ml) evaporated milk
  • 1/2 cup (100 g) granulated sugar
  • 3 large egg yolks
  • 1/4 cup (60 g) unsalted butter
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (75 g) shredded sweetened coconut
  • 1/2 cup (60 g) chopped pecans

For Assembly and Decoration (Optional):

  • 1/4 cup (25 g) chopped pecans or coconut flakes for garnish
  • Whipped cream or chocolate ganache for drizzling

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 180°C (350°F). Grease a 10×15-inch (25×38 cm) jelly roll pan, line it with parchment paper, and grease the paper as well.
  2. Prepare the Chocolate Sponge Cake:
    • In a bowl, sift together cocoa powder, flour, baking powder, and salt. Set aside.
    • Using an electric mixer, beat the egg whites until soft peaks form. Gradually add half of the sugar (1/4 cup) and continue beating until stiff peaks form.
    • In a separate bowl, beat the egg yolks with the remaining sugar (1/4 cup) until thick and pale. Mix in the vanilla extract.
    • Gently fold the dry ingredients into the egg yolk mixture. Then fold in the beaten egg whites in thirds, being careful not to deflate the batter.
    • Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  3. Roll the Cake:
    • While the cake is still warm, turn it out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper.
    • Roll the cake tightly with the towel (starting from the short end) and let it cool completely in the rolled shape.
  4. Prepare the Coconut Pecan Filling and Frosting:
    • In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until thickened (about 8-10 minutes).
    • Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the mixture cool completely.
  5. Assemble the Roll Cake:
    • Gently unroll the cooled sponge cake and spread half of the coconut-pecan mixture evenly over the surface.
    • Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.
  6. Decorate the Roll Cake:
    • Spread the remaining coconut-pecan mixture over the top of the roll cake.
    • Garnish with additional pecans or coconut flakes if desired.
  7. Serve:
    • Slice and serve the cake at room temperature or slightly chilled. Store leftovers in the refrigerator for up to 3 days.

Notes

  • For extra chocolatey goodness, drizzle the roll cake with chocolate ganache or melted chocolate.
  • To make the rolling process easier, ensure the cake is warm but not hot when rolling with the towel.

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