German Chocolate Coconut Pecan Roll Cake Delight is an indulgent twist on the classic German chocolate cake. Featuring a soft chocolate sponge cake rolled with a creamy coconut pecan filling and topped with a decadent glaze, this dessert is both stunning and delicious. Perfect for holidays, birthdays, or any special occasion, it’s sure to impress your family and friends.
Why You’ll Love This Recipe
- Rich and Decadent: The combination of chocolate, coconut, and pecans makes this a flavor-packed treat.
- Show-Stopping Dessert: The rolled presentation is elegant and perfect for entertaining.
- Customizable: Adjust the sweetness or add extra toppings to suit your taste.
- Make-Ahead Friendly: You can prepare it in advance for hassle-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Sponge Cake:
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Vegetable oil
- Milk
- Vanilla extract
- Powdered sugar (for rolling)
For the Coconut Pecan Filling:
- Sweetened condensed milk
- Butter
- Egg yolks
- Sweetened shredded coconut
- Chopped pecans
- Vanilla extract
For the Chocolate Glaze:
- Semi-sweet chocolate chips
- Heavy cream
- Butter (optional, for shine)
For Garnish (Optional):
- Shredded coconut
- Chopped pecans
- Chocolate shavings
Directions
Make the Chocolate Sponge Cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Prepare wet ingredients: In a separate bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil, milk, and vanilla extract, mixing until combined.
- Combine and pour: Gradually fold the dry ingredients into the wet mixture. Pour the batter into the prepared pan, spreading it evenly.
- Bake: Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel, remove the parchment paper, and roll the cake gently with the towel. Let it cool completely in the rolled shape.
Make the Coconut Pecan Filling:
- Cook the filling: In a medium saucepan, combine the sweetened condensed milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Add coconut and pecans: Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let it cool completely.
Assemble the Roll Cake:
- Unroll the cake: Carefully unroll the cooled cake. Spread an even layer of the coconut pecan filling over the surface.
- Roll it up: Re-roll the cake tightly, leaving the seam side down. Transfer it to a serving platter.
Make the Chocolate Glaze:
- Heat the cream: In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering.
- Melt the chocolate: Pour the hot cream over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Add a small amount of butter for extra shine, if desired.
- Glaze the roll: Pour the glaze over the roll cake, letting it drip down the sides.
Garnish and Serve:
- Decorate: Sprinkle the roll cake with additional coconut, chopped pecans, or chocolate shavings for a finishing touch.
- Chill and slice: Refrigerate for at least 1 hour to set the glaze. Slice and serve.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Cooling/Chilling Time: 2 hours
- Total Time: Approximately 2 hours 45 minutes
Variations
- Extra Chocolate: Add mini chocolate chips to the filling for a double chocolate hit.
- Caramel Drizzle: Top the roll with a caramel drizzle alongside the chocolate glaze.
- Nut-Free Option: Replace pecans with toasted coconut or leave them out entirely.
- Flavored Filling: Add a splash of rum or almond extract to the filling for a unique flavor twist.
Storage/Reheating
- Storage: Store the roll cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the roll tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: This dessert is best enjoyed cold or at room temperature. If chilled, let it sit out for 10–15 minutes before serving.
FAQs
1. Can I use a different size pan for the cake?
A 10×15-inch pan works best, but you can use a slightly larger or smaller pan. Adjust baking time accordingly.
2. How do I prevent the cake from cracking?
Roll the cake while it’s still warm, and handle it gently during assembly to prevent cracks.
3. Can I make this dessert ahead of time?
Yes, you can prepare the roll cake a day in advance. Store it in the refrigerator until ready to serve.
4. Can I use unsweetened coconut?
Yes, but the filling will be less sweet. Adjust the sweetness by adding a little extra condensed milk or sugar.
5. What type of chocolate works best for the glaze?
Semi-sweet chocolate provides the best balance of flavor, but you can use dark or milk chocolate based on your preference.
6. Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free baking flour to make the sponge cake gluten-free.
7. How do I slice the roll cake cleanly?
Use a sharp knife warmed under hot water and wiped dry before slicing. Repeat between cuts for neat slices.
8. Can I use a store-bought German chocolate frosting?
Yes, you can use store-bought coconut pecan frosting to save time.
9. Can I double the recipe?
Absolutely! Make two roll cakes and assemble them side by side for larger gatherings.
10. How do I keep the cake moist?
Don’t overbake the sponge cake, and ensure it’s wrapped tightly when stored to retain moisture.
Conclusion
German Chocolate Coconut Pecan Roll Cake Delight is a show-stopping dessert that’s rich, indulgent, and full of flavor. With its tender chocolate sponge cake, creamy coconut pecan filling, and glossy chocolate glaze, this roll cake is a true crowd-pleaser. Perfect for any occasion, it’s a recipe you’ll come back to time and time again!
Print
German Chocolate Coconut Pecan Roll Cake Delight
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This German Chocolate Coconut Pecan Roll Cake Delight combines the classic flavors of German chocolate cake into an elegant rolled dessert. Moist chocolate sponge cake is filled with a luscious coconut pecan filling and rolled to perfection, creating a stunning and decadent dessert that’s perfect for celebrations.
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
For the Coconut Pecan Filling:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the Chocolate Glaze (Optional):
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare the Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat egg yolks and sugar until pale and thick. Mix in vanilla.
- In another bowl, beat egg whites until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture.
- Gradually fold in the dry ingredients until just combined. Spread the batter evenly into the prepared pan.
- Bake for 12-14 minutes, or until the cake springs back when touched.
- Roll the Cake:
- While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper.
- Roll the cake tightly with the towel, starting from the short end. Let it cool completely in the rolled shape.
- Make the Coconut Pecan Filling:
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).
- Remove from heat and stir in vanilla, shredded coconut, and pecans. Let the filling cool to room temperature.
- Assemble the Roll Cake:
- Unroll the cooled cake and spread the coconut pecan filling evenly over the surface. Re-roll the cake tightly (without the towel) and transfer it to a serving platter.
- Prepare the Chocolate Glaze (Optional):
- Heat heavy cream until steaming, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle or spread the glaze over the cake.
- Chill and Serve:
- Refrigerate the roll cake for at least 1 hour before slicing. Garnish with additional shredded coconut or chopped pecans if desired. Serve chilled or at room temperature.
Notes
- Ensure the cake is completely cool before adding the filling to prevent it from melting.
- Use parchment paper and powdered sugar to avoid sticking during the rolling process.
- Leftovers can be stored in the fridge for up to 3 days.