Description
Decadent German Chocolate Coconut Pecan Roll Cake – a rich chocolate sponge rolled with creamy coconut pecan filling and topped with silky chocolate ganache. Perfect for holidays, birthdays, or any special occasion, this dessert is easy to prepare and sure to impress.
Ingredients
For the Cake:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp 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 tsp vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Sift flour, cocoa, and salt together. Beat yolks with 1/2 cup sugar, then fold in dry ingredients and stiff egg whites.
- Spread batter in the pan and bake for 12–15 minutes. Roll cake with a towel and let cool.
- Make the Filling:
- Heat evaporated milk, butter, sugar, and yolk until thickened. Stir in coconut, pecans, and vanilla. Cool.
- Assemble the Cake:
- Unroll cake, spread filling, and roll tightly.
- Prepare the Ganache:
- Heat cream, pour over chocolate chips, and stir until smooth. Spread over the cake.
- Chill and Serve:
- Refrigerate for 1 hour, then slice and serve.
Notes
Roll the cake while warm to avoid cracks.
Filling can be made 2 days in advance and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 8 slices
- Calories: 345 kcal
