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
Units
Scale
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.