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
Scale
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