Description
This German Chocolate Coconut Pecan Roll Cake combines a light and fluffy chocolate sponge with a rich coconut-pecan filling, rolled into a beautiful, show-stopping dessert. Perfect for holidays or special occasions!
Ingredients
Scale
For the cake:
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs
- ½ cup water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder (if not using cake mix)
For the coconut pecan filling:
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
For the frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (for drizzling, optional)
Instructions
- Prepare the cake: Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together the cake mix (or cocoa powder if using), eggs, water, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool for a few minutes. While it’s cooling, place a clean kitchen towel on your counter and sprinkle it with powdered sugar.
- Carefully invert the cake onto the towel and gently peel off the parchment paper. Roll the cake tightly with the towel inside. Let the cake cool completely while it’s rolled up.
- Prepare the filling: In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and salt. Cook over medium heat, stirring constantly until it thickens, about 8-10 minutes.
- Once thickened, remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the filling cool to room temperature.
- Assemble the cake: Once the cake has cooled, unroll it carefully and spread the coconut-pecan filling evenly over the entire surface of the cake.
- Gently roll the cake back up, without the towel, to create a log shape.
- Prepare the frosting: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the outside of the rolled cake with the whipped cream, and drizzle with melted chocolate if desired.
- Slice and serve!
Notes
- For extra richness, you can add a bit of chocolate ganache over the whipped cream frosting.
- If you want to make this in advance, refrigerate the roll cake after frosting and serve within 2-3 days for the best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the roll)
- Calories: 350
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg