Get ready to fall in love with a dessert that’s both nostalgic and utterly irresistible: German Chocolate Coconut Pecan Roll Cake. Imagine a delicate chocolate sponge cake, rolled around a luscious coconut pecan filling, and finished with a silky chocolate glaze. Every slice is a beautiful spiral of taste and texture—a showstopping centerpiece perfect for celebrations. If you adore the classic flavors of German chocolate cake, this roll cake takes it up a notch with a playful twist and melt-in-your-mouth results.
Ingredients You’ll Need
This recipe is all about simple, classic ingredients coming together to create a masterpiece. Each component has a special role, giving the cake its irresistible richness, melt-in-your-mouth texture, and signature flavor. Let’s break down what you’ll need and why every element matters.
- All-purpose flour: Provides the structure for the light, flexible sponge that makes rolling the cake a breeze.
- Unsweetened cocoa powder: The key to giving the cake its deep, chocolatey backbone—no shortcuts here!
- Baking powder: Adds just the right lift, ensuring a soft, airy crumb that won’t crack when you roll it.
- Salt: A little pinch balances the sweetness and intensifies the chocolate flavor.
- Large eggs (room temperature): Whipped until pale and thick, they create the essential sponge cake structure—don’t skip the room temp trick!
- Granulated sugar: Sweetens the cake perfectly and helps with the eggs’ volume when beaten together.
- Vanilla extract: Adds warming, aromatic depth to both cake and filling.
- Whole milk: Contributes moisture, creating a supple and tender sponge.
- Evaporated milk: Forms the creamy base of the coconut pecan filling, making it rich and luscious.
- Brown sugar (packed): Brings a rich, caramelly dimension to the filling—don’t pack it lightly!
- Egg yolks: Thicken the filling and give it that custardy richness.
- Unsalted butter: Velvet-smooth texture and a touch of shine for the filling.
- Sweetened shredded coconut: Adds chewy sweetness and the signature tropical twist.
- Chopped pecans: Nutty crunch in every bite—freshly toasted is best if you have a few extra minutes.
- Semi-sweet chocolate chips (optional): For the ultimate glossy glaze; use dark chocolate chips for a bolder touch.
- Heavy cream: Melts into the chocolate for a rich, pourable finish.
How to Make German Chocolate Coconut Pecan Roll Cake
Step 1: Prepare Your Pan and Batter
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper—don’t forget to lightly grease it for easy cake release. In one bowl, whisk together the flour, cocoa, baking powder, and salt. In a bigger bowl, beat the eggs and sugar until they’re thick and pale (this takes about 5-6 minutes with a mixer at high speed). Mix in the vanilla and milk on low, then gently fold in your dry ingredients. You’re aiming for an airy, almost mousse-like batter—don’t overmix!
Step 2: Bake the Chocolate Sponge
Spread the airy batter evenly into your prepared pan, smoothing the top. Bake for 10–12 minutes; keep an eye on it—it’s done when it springs back lightly. While it bakes, lay a clean kitchen towel on your counter and dust it with a snowfall of powdered sugar. As soon as the cake comes out of the oven, carefully flip it onto the towel, peel off the parchment, and roll it up (short side first) right in the towel. This warm rolling “sets” the shape without cracks. Let it cool completely in this rolled-up form.
Step 3: Cook the Coconut Pecan Filling
While the cake cools, start the magical filling! Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly—no wandering off!—for about 8–10 minutes, until thickened. Remove from the heat and stir in vanilla, coconut, and pecans. The aroma will fill your kitchen with warm toasty notes. Let the filling cool to room temperature so it spreads easily.
Step 4: Assemble Your Roll Cake
Once both your cake and filling are cooled, gently unroll the cake. Don’t worry if the ends curl a little; that’s part of the charm! Spread the coconut pecan filling evenly from edge to edge, then carefully re-roll the cake (this time without the towel). Set it seam-side down on a serving tray, ready for the grand finale.
Step 5: Glaze and Chill
If you’re going all out (and why not?), make the chocolate glaze by gently heating chocolate chips and cream until melted and smooth. Drizzle or spread over your roll cake. Now, let it chill in the fridge for at least 30 minutes before slicing—this step makes those spirals perfectly defined when you cut into your German Chocolate Coconut Pecan Roll Cake. Trust me: the wait is so worth it!
How to Serve German Chocolate Coconut Pecan Roll Cake
Garnishes
For bakery-style presentation, shower the top with extra shredded coconut, a sprinkle of toasted pecans, and maybe a few decorative chocolate curls. A dusting of powdered sugar can add a magical snow-like effect—especially lovely around the holidays. Serve each slice with a dollop of whipped cream or a cherry on top for old-school charm.
Side Dishes
Pair your German Chocolate Coconut Pecan Roll Cake with fresh berries or a scoop of vanilla ice cream for a contrast of flavors. If you’re hosting, a coffee or espresso alongside will cut through the cake’s richness, making every bite feel lighter and more fragrant. Even a simple glass of cold milk works wonders for a midday treat.
Creative Ways to Present
This roll cake is your ticket to dessert stardom at any gathering. Arrange slices on a platter in a fan shape, or stand the whole roll on a rustic wooden board with bowls of extra filling for dipping. For festive occasions, cut diagonal “mini rolls” and skewer them with toothpicks for bite-sized dessert hors d’oeuvres. No matter the style, this cake never fails to impress!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the cake tightly in plastic wrap or transfer slices to an airtight container. Refrigerate for up to four days; the filling stays creamy and the sponge remains moist. Let slices rest at room temperature for 10–15 minutes before serving for the best flavor.
Freezing
Need to plan ahead? This cake freezes beautifully. Wrap the entire roll (or individual slices) in plastic wrap and then foil. Store in the freezer for up to two months. Thaw overnight in the fridge before serving. The texture and flavor hold up surprisingly well, making this German Chocolate Coconut Pecan Roll Cake a fantastic make-ahead treat for holidays or parties.
Reheating
If you prefer the filling a bit gooey and warm, microwave individual slices for about 10 seconds. Avoid overheating, as the glaze can melt too much. For a fresh-baked effect, let refrigerated cake sit out at room temperature to soften before serving—no oven required!
FAQs
Can I make the filling in advance?
Absolutely! The coconut pecan filling can be prepared up to a day ahead. Just let it cool completely, cover, and refrigerate. When you’re ready to assemble your German Chocolate Coconut Pecan Roll Cake, bring the filling back to room temperature so it spreads smoothly.
What if my cake cracks during rolling?
No worries—minor cracks can be hidden with the filling and glaze. Make sure to roll the sponge while it’s still warm, which helps keep it pliable. If there are any big cracks, simply patch them together as you roll; it’ll taste just as spectacular.
Can I use a different nut instead of pecans?
Definitely! Walnuts, almonds, or hazelnuts work beautifully if you prefer a different nutty twist. Toasting the nuts before adding them enhances their flavor and crunch.
Is the chocolate glaze necessary?
While it’s optional, the glaze adds a glossy finish and an extra layer of chocolate magic. If you’re pressed for time or watching sweetness, you can skip it—the German Chocolate Coconut Pecan Roll Cake is still sensational without it.
How do I get perfect spirals when slicing?
For clean slices, chill the roll thoroughly and use a sharp, serrated knife. Wipe the blade between each slice. This keeps the spirals tidy and professional looking every time.
Final Thoughts
I can’t recommend enough that you give German Chocolate Coconut Pecan Roll Cake a try—every bite is heavenly, and sharing it brings pure joy! Whether you’re baking to impress or simply treating yourself, this cake offers nostalgia, flavor, and fun in every swirl. I hope it becomes a new favorite in your kitchen!
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Chicken with Garlic Parmesan Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes + cooling
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
Indulge in the decadent delight of this German Chocolate Coconut Pecan Roll Cake. A rich chocolate sponge cake filled with luscious coconut-pecan goodness, all rolled up and topped with a smooth chocolate glaze.
Ingredients
For the chocolate sponge cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup whole milk
For the coconut pecan filling:
- ½ cup evaporated milk
- ½ cup brown sugar (packed)
- 2 egg yolks
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
For the chocolate glaze (optional):
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat the oven: to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
- Prepare the cake: Whisk together flour, cocoa, baking powder, and salt. Beat eggs and sugar until pale, then mix in vanilla and milk. Fold in dry ingredients, pour into pan, and bake for 10–12 minutes.
- Roll the cake: Dust a towel with powdered sugar, turn out the baked cake, roll it up in the towel, and let it cool.
- Make the filling: Cook evaporated milk, brown sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans.
- Assemble: Spread the filling on the unrolled cake, re-roll it, and place on a tray.
- Add glaze: Melt chocolate chips and cream, then drizzle over the cake. Chill before slicing.
Notes
- Be cautious not to overbake the sponge to prevent cracking.
- The filling can be prepared in advance and refrigerated.
- For a more intense flavor, opt for dark chocolate in the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
