German Chocolate Coconut Pecan Roll Cake Recipe

If you’re looking for a dessert that combines the rich, decadent flavor of German chocolate cake with a fun twist, you’ve found it in this German Chocolate Coconut Pecan Roll Cake! Imagine a soft, moist chocolate cake rolled up with a sweet, gooey coconut-pecan filling, and then topped with a luscious layer of chocolate frosting. It’s everything you love about German chocolate cake but with the added wow factor of a roll cake. Trust me, every bite is pure indulgence, and it’s one of those desserts that’s perfect for special occasions or whenever you want to treat yourself to something truly extraordinary.

Why You’ll Love German Chocolate Coconut Pecan Roll Cake

Here’s why this roll cake is destined to become a favorite in your dessert repertoire:

• Classic Flavor with a Twist: If you’re a fan of German chocolate cake, you’re going to fall head over heels for this version. It has all the classic coconut and pecan filling, but with a fun rolled-up presentation!
• Impressive Presentation: This cake looks absolutely gorgeous on a dessert table. It has that wow factor that’ll leave everyone asking for the recipe. It’s an elegant twist on the traditional German chocolate cake, perfect for impressing your guests.
• Moist and Tender: The cake itself is incredibly soft and moist, with just the right balance of sweetness. The filling adds a creamy, irresistible texture, while the chocolate frosting ties everything together perfectly.
• Great for Special Occasions: Whether it’s a birthday, holiday, or family gathering, this cake is sure to be the centerpiece of your dessert spread.
• Fun to Make: While this cake might look fancy, it’s surprisingly easy to make. If you’ve never made a roll cake before, don’t worry—this recipe walks you through the steps, and you’ll be a pro in no time.

Ingredients

Let’s break down what you’ll need for this delicious roll cake:

For the Cake:

• All-Purpose Flour: Forms the base of the cake.
• Cocoa Powder: Adds the rich chocolate flavor.
• Baking Powder and Baking Soda: Helps the cake rise and become light and fluffy.
• Salt: Balances the sweetness and enhances flavor.
• Eggs: Provides structure and helps bind everything together.
• Granulated Sugar: Sweetens the cake and gives it texture.
• Butter: Adds richness to the cake.
• Vanilla Extract: For a hint of vanilla flavor.
• Milk: Keeps the cake moist and tender.

For the Coconut Pecan Filling:

• Sweetened Condensed Milk: Forms the base of the filling and adds creaminess.
• Butter: Adds richness and helps thicken the filling.
• Vanilla Extract: For that extra depth of flavor.
• Shredded Coconut: Adds texture and that signature coconut flavor.
• Pecans: For a nutty crunch that pairs perfectly with the coconut.
• Egg Yolk: Helps thicken the filling and gives it a creamy consistency.

For the Chocolate Frosting:

• Semi-Sweet Chocolate Chips: The key ingredient for a rich, smooth chocolate frosting.
• Heavy Cream: Makes the frosting rich and velvety.
• Powdered Sugar: Sweetens the frosting and helps it set.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this indulgent dessert:

1. Prepare the Cake

Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, greasing the edges. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together the eggs and sugar until light and fluffy. Add in the melted butter, vanilla extract, and milk, and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

2. Bake the Cake

Pour the batter into the prepared jelly roll pan and spread it out evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.

Once the cake is done, remove it from the oven and let it cool for a few minutes. Then, carefully flip the cake onto the powdered sugar-dusted towel and remove the parchment paper. Roll the cake up with the towel (like a jelly roll), starting from one short end. Let it cool completely while you prepare the filling.

3. Make the Coconut Pecan Filling

In a medium saucepan, combine the sweetened condensed milk, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture begins to thicken (about 5-7 minutes). Remove from heat and stir in the shredded coconut, pecans, and egg yolk. Return to heat and cook for another 2-3 minutes, stirring until thickened. Remove from heat and set aside to cool.

4. Unroll the Cake and Fill

Once the cake is completely cool, gently unroll it and spread the coconut-pecan filling evenly over the surface. Be sure to cover the entire cake, but leave a small border around the edges. Carefully roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.

5. Make the Chocolate Frosting

In a small saucepan, heat the heavy cream over medium heat until it’s just simmering. Pour it over the chocolate chips in a heatproof bowl and let it sit for a few minutes. Stir until the chocolate is completely melted and smooth. Gradually add powdered sugar until the frosting reaches your desired consistency.

6. Frost the Cake

Spread the chocolate frosting over the rolled cake, covering the top and sides evenly. Garnish with extra chopped pecans or coconut, if desired.

7. Chill and Serve

Chill the cake in the refrigerator for at least an hour to allow the flavors to meld and the frosting to set. Once ready to serve, slice and enjoy!

Nutrition Facts

Servings: 12
Calories per serving: 350
Total Fat: 22g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 120mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 28g
Protein: 4g
Vitamin D: 8%
Calcium: 4%
Iron: 10%

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 40 minutes

How to Serve German Chocolate Coconut Pecan Roll Cake

This cake is perfect on its own, but here are some fun ways to elevate the experience:

• With Whipped Cream: Add a dollop of fresh whipped cream on the side for extra creaminess.
• As a Centerpiece: This cake is impressive enough to be the main dessert at any gathering. Serve it as the centerpiece of your dessert table for a show-stopping treat.
• With Ice Cream: Pair it with a scoop of vanilla or chocolate ice cream for an extra indulgent dessert experience.

Additional Tips

• Don’t Skip the Towel Trick: When rolling the cake, the powdered sugar towel helps prevent it from sticking and makes it much easier to handle.
• Let the Cake Cool Completely: Make sure the cake is fully cooled before unrolling and filling it to prevent the filling from melting or running.
• Customize the Frosting: If you love a richer chocolate flavor, you can use dark chocolate in the frosting instead of semi-sweet.
• Make It Ahead: This cake can be made a day in advance and stored in the fridge. Just be sure to keep it covered to maintain freshness.

FAQ Section

Q1: Can I use store-bought chocolate frosting instead of homemade?
A1: Yes! If you’re short on time, store-bought chocolate frosting works perfectly.

Q2: Can I make this cake gluten-free?
A2: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check that the other ingredients are gluten-free.

Q3: Can I freeze this cake?
A3: Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and foil, and it will last for up to 3 months in the freezer. Thaw in the fridge before serving.

Q4: How do I prevent the cake from cracking when rolling?
A4: Make sure the cake is warm when you roll it, and roll it gently. If it cracks, it can still be fixed with the frosting!

Q5: Can I add more pecans or coconut to the filling?
A5: Absolutely! Feel free to add more of either ingredient to your liking for extra texture and flavor.

Q6: Can I use a different nut instead of pecans?
A6: Yes, walnuts or almonds would work as great substitutes if you prefer a different nut.

Q7: How do I store leftovers?
A7: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake will stay fresh and moist!

Q8: Can I make this cake in advance?
A8: Yes, this cake can be made a day ahead. Just store it in the fridge and frost it the day you plan to serve it.

Q9: Can I make the coconut-pecan filling without the egg yolk?
A9: Yes, you can omit the egg yolk, though it will slightly affect the texture of the filling. It will still taste delicious!

Q10: How do I slice the roll cake neatly?
A10: Use a sharp serrated knife to slice the roll cake. Wipe the knife clean between cuts to ensure smooth, even slices.

Conclusion

This German Chocolate Coconut Pecan Roll Cake is the ultimate dessert to satisfy your chocolate cravings while offering a fun, new twist on the traditional German chocolate cake. With its rich layers, gooey coconut-pecan filling, and velvety chocolate frosting, it’s the perfect showstopper for your next special occasion or family dinner. Whether it’s for a birthday, holiday, or just because you deserve something sweet, this cake will be a crowd favorite! Enjoy every delicious bite!

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