Decadent German Chocolate Coconut Pecan Roll Cake

This rich and indulgent Decadent German Chocolate Coconut Pecan Roll Cake is a show-stopping dessert that combines a fluffy chocolate sponge, luscious coconut pecan filling, and a glossy chocolate ganache. Whether it’s for a holiday table, a birthday, or a simple treat, this cake is sure to impress.

Why You’ll Love This Recipe

The perfect balance of flavors: rich chocolate, nutty pecans, and sweet coconut.

Ideal for special occasions or when you want to indulge in something extraordinary.

Easy to prepare and assemble, yet elegant enough to wow your guests.

Versatile with opportunities to customize the filling or topping to your liking.

A great make-ahead dessert that only gets better as it chills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3/4 cup all-purpose flour

1/4 cup cocoa powder

1/4 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

For the Coconut Pecan Filling:

1/2 cup evaporated milk

1/4 cup unsalted butter

1/2 cup granulated sugar

1 large egg yolk

3/4 cup shredded sweetened coconut

1/2 cup chopped pecans

1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

1/2 cup heavy cream

1/2 cup semi-sweet chocolate chips

Directions

Prepare the Cake:

Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.

Sift together the flour, cocoa powder, and salt in a small bowl.

In a large bowl, beat egg yolks with 1/2 cup of the sugar until thick and pale. Mix in the vanilla extract.

In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.

Gently fold the dry ingredients into the yolk mixture. Carefully fold in the egg whites in batches until just combined.

Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the top springs back when lightly touched.

Roll the Cake:

Turn the baked cake onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper.

Roll the cake (towel included) starting from the short side. Let it cool completely in the rolled shape.

Make the Coconut Pecan Filling:

In a saucepan, combine evaporated milk, butter, sugar, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).

Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the filling cool to room temperature.

Assemble the Cake:

Carefully unroll the cooled cake and spread the coconut pecan filling evenly over the surface.

Roll the cake back up tightly (without the towel) and place it seam-side down on a serving plate.

Prepare the Chocolate Ganache:

Heat the heavy cream in a small saucepan until it just begins to simmer.

Pour the hot cream over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.

Spread the ganache over the top of the rolled cake, letting it drip slightly down the sides for a polished look.

Chill and Serve:

Refrigerate the cake for at least 1 hour to set the ganache.

Slice and serve chilled or at room temperature.

Servings and Timing

Servings: 8 slices

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Variations

Nut-Free Option: Replace pecans with chopped almonds or omit them altogether.

Dark Chocolate Ganache: Use dark chocolate chips for a more intense chocolate flavor.

Flavored Filling: Add a teaspoon of rum or almond extract to the filling for a unique twist.

Dairy-Free: Substitute coconut cream for heavy cream and use dairy-free butter.

Storage/Reheating

Storage: Keep the cake in an airtight container in the refrigerator for up to 4 days.

Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: Serve chilled or let it come to room temperature for 15–20 minutes before slicing.

Related Recipes:

• German Chocolate Cake Cookies
• No-Bake German Chocolate Cheesecake
• White German Chocolate Cake

FAQs

How do I prevent the cake from cracking when rolling?

Make sure to roll the cake while it is still warm, using a dusted kitchen towel to help guide the roll.

Can I make the filling ahead of time?

Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before spreading on the cake.

Can I use dark chocolate instead of semi-sweet for the ganache?

Absolutely! Dark chocolate provides a richer and slightly less sweet ganache.

What’s the best way to slice the roll cake neatly?

Use a sharp serrated knife and wipe it clean between slices for the best results.

Can I substitute evaporated milk in the filling?

You can use heavy cream or half-and-half as a substitute, but the flavor may be slightly different.

Conclusion

This Decadent German Chocolate Coconut Pecan Roll Cake is a masterpiece of flavors and textures. With its rich chocolate sponge, creamy coconut pecan filling, and silky ganache topping, it’s a dessert that’s worth every bite. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is bound to become a favorite.

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