Heavenly German Chocolate Coconut Pecan Roll Cake Recipe

Chocolate lovers rejoice with this spectacular German chocolate coconut pecan roll cake that promises pure dessert bliss.

Layers of rich, moist chocolate sponge cake wind around a creamy coconut and pecan filling that melts in your mouth.

Every slice reveals a swirl of indulgent flavors dancing together in perfect harmony.

The delicate cake rolls with surprising ease, creating an elegant dessert that looks far more complicated than it actually is.

Toasted pecans and sweet shredded coconut add delightful texture and depth to each heavenly bite.

You’ll be amazed at how simple ingredients can transform into such an impressive centerpiece.

This decadent dessert will undoubtedly become your new favorite showstopping treat.

What Makes German Chocolate Coconut Pecan Roll Cake

• Crowd-Pleasing Dessert: Indulge in a decadent treat that combines the irresistible flavors of creamy cheesecake and classic Reeses Peanut Butter Cups, guaranteed to wow family and friends at any gathering.
• Beginner-Friendly Baking: Create a stunning dessert with simple step-by-step instructions that even novice bakers can master, requiring only basic mixing and baking skills.
• Customizable Showstopper: Elevate the cheesecake with optional chocolate drizzle and extra Reeses garnish, making it perfect for special occasions or as a luxurious weekend dessert that looks professionally made.

Ingredients For German Chocolate Coconut Pecan Cake

• All-Purpose Flour: A fundamental ingredient that provides structure to the cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances the overall flavor profile of the cake.

• Eggs: Provide moisture, structure, and help bind the cake ingredients together.
• Sugar: Adds sweetness and contributes to the cake's tender texture.
• Vanilla Extract: Offers a classic, warm flavor that complements the chocolate.
• Buttermilk: Creates a tender crumb and adds a subtle tangy flavor.

• Butter: Creates a rich and creamy base for the filling.
• Evaporated Milk: Provides a thick, smooth consistency to the filling.
• Sugar: Sweetens the coconut pecan mixture.
• Egg Yolks: Help thicken the filling and add richness.

• Shredded Coconut, Chopped Pecans: Add texture, crunch, and traditional German chocolate cake flavor.

• Toasted Coconut, Chocolate Shavings, Whole Pecans: Provide beautiful garnish and extra flavor complexity.

Step-By-Step Guide To German Chocolate Cake

Step 1: Warm Up the Oven

Set your oven to a cozy 350F (175C). Grab a jelly roll pan and line it with parchment paper, giving it a quick spray of cooking oil to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Step 3: Whip Up the Wet Base

In another bowl, beat eggs and sugar until they transform into a fluffy, pale mixture. Splash in vanilla extract and mix thoroughly.

Step 4: Create Cake Batter

Slowly fold dry ingredients into the egg mixture, alternating with buttermilk. Mix until just combined – don’t overmix!

Step 5: Bake the Cake

Pour batter into the prepared pan, spreading evenly. Slide into the oven and bake for 10-12 minutes.

The cake is ready when it springs back at a gentle touch.

Step 6: Roll and Cool

While warm, flip the cake onto a cocoa-dusted kitchen towel.

Carefully peel off parchment paper. Gently roll the cake from the short side and let it cool completely.

Step 7: Craft the Coconut Pecan Filling

• Butter
• Evaporated milk
• Sugar
• Egg yolks

• Vanilla extract
• Shredded coconut
• Chopped pecans

Let the filling cool down.

Step 8: Assemble the Roll

Carefully unroll the cooled cake. Spread the coconut-pecan filling evenly, leaving a small border.

Roll the cake back up without the towel.

Step 9: Final Touches

Place the roll seam-side down on a serving platter.

Spread any remaining filling on top. Sprinkle with toasted coconut, chocolate shavings, and whole pecans.

Step 10: Chill and Serve

Refrigerate for at least 30 minutes to let the flavors mingle. Slice and enjoy your decadent German chocolate roll!

Helpful Ideas To Bake Coconut Pecan Roll Cake

• Master the Art of Jelly Roll Cake
• Use high-quality cocoa for richer chocolate flavor and deeper color in your cake.
• Dust the kitchen towel generously with cocoa powder to prevent sticking and add extra chocolate essence when rolling.
• Cool the coconut-pecan filling completely to ensure smooth spreading and prevent cake sogginess.
• Roll the cake while warm to prevent cracking and create a perfect spiral shape when filled.
• Let the cake rest in the refrigerator to set the filling and enhance overall flavor integration.

Exciting Twists To Try On German Chocolate Cake

• Gluten-Free Chocolate Roll: Replace wheat flour with almond or gluten-free flour blend. Use xanthan gum for better texture and binding.
• Vegan Coconut Chocolate Roll: Substitute eggs with flax eggs, use plant-based milk, and replace butter with coconut oil. Select dairy-free chocolate and coconut cream for filling.
• Low-Sugar Chocolate Roll: Use monk fruit sweetener or stevia instead of sugar. Incorporate sugar-free dark chocolate and reduce filling's sugar content. Add extra nuts for natural sweetness.
• Nut-Free Chocolate Roll: Remove pecans from filling. Replace with sunflower seeds or pumpkin seeds for crunch. Use seed butter instead of nut-based ingredients to maintain similar texture.

Best Pairings To Serve With German Chocolate Cake

• Flavor Symphony Companions
• Pair with robust coffee to complement the cake's rich chocolate notes and cut through its sweetness.
• Dessert Wine Match: Select a sweet Pedro Ximénez sherry to enhance the decadent coconut and pecan flavors.
• Creamy Contrast Sidekick: Serve alongside vanilla bean ice cream to balance the cake's intense chocolate profile.
• Palate Cleansing Partner: Add a scoop of tangy raspberry sorbet to provide a refreshing counterpoint to the dessert's dense texture.

Tips To Keep German Chocolate Cake Fresh

• Store the German Chocolate Coconut Pecan Roll Cake in an airtight container in the refrigerator for up to 4 days. Wrap the cake tightly with plastic wrap to prevent drying out and preserve its moisture.
• Wrap the cake securely in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 10-15 seconds on low power to maintain the cake's soft texture. Avoid overheating to prevent drying out.
• Let the cake sit at room temperature for 15-20 minutes before serving to soften the filling and enhance the flavors.

FAQs

• What are the key ingredients that make this German Chocolate Roll Cake unique?

The key ingredients are buttermilk for moisture, cocoa powder for rich chocolate flavor, and the classic German chocolate filling with shredded coconut and pecans that gives the cake its distinctive taste and texture.

• Is this cake difficult to make for a beginner baker?

While it looks impressive, this cake is actually quite manageable. The key is to follow the steps carefully, especially when rolling the cake and spreading the filling evenly. Practice and patience are essential for a successful roll cake.

• Can I make this cake ahead of time?

Yes, you can prepare this cake a day in advance. After assembling and decorating, store it in the refrigerator. The flavors actually improve as the cake sits, making it perfect for advance preparation for events or gatherings.

Decadent German Chocolate Coconut Pecan Roll Cake Recipe

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• Total Time: 57 minutes
• Yield: 4 1x

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Description

Sinful German chocolate coconut pecan roll cake delivers pure dessert bliss with its rich, indulgent layers of chocolate, coconut, and toasted pecans. Chocolate lovers will savor each luxurious bite of this classic German-inspired sweet treat that promises pure culinary satisfaction.

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Ingredients

Scale 1x2x3x

Main Cake Ingredients:

• 3/4 cup (180 ml) all-purpose flour
• 1/4 cup (30 g) cocoa powder
• 4 large eggs
• 3/4 cup (150 g) granulated sugar

Leavening Agents:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Liquid and Flavor Ingredients:

• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) buttermilk

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Instructions

1. Preheat the oven to 350F (175C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper and applying a light grease coating.
2. Sift together the dry ingredients in a medium mixing bowl, combining flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, vigorously whip eggs and sugar until the mixture becomes pale and forms thick ribbons when lifted.
4. Incorporate vanilla extract into the egg mixture, blending thoroughly.
5. Gradually fold the dry ingredient mixture into the egg mixture, alternating with buttermilk, and mix until just combined to maintain a smooth, light batter.
6. Pour the batter evenly into the prepared pan, ensuring a uniform thickness.
7. Bake for 10-12 minutes, checking for doneness by gently pressing the surface – it should spring back immediately.
8. Immediately after removing from the oven, invert the cake onto a cocoa powder-dusted kitchen towel.
9. Carefully peel away the parchment paper and gently roll the cake with the towel from the short side, allowing it to cool completely.
10. For the filling, combine butter, evaporated milk, sugar, and egg yolks in a saucepan over medium heat.
11. Continuously stir the mixture for approximately 10 minutes until it thickens to a rich, creamy consistency.
12. Remove from heat and fold in vanilla extract, shredded coconut, and chopped pecans.
13. Allow the filling to cool to room temperature.
14. Gently unroll the cooled cake and spread the coconut-pecan filling evenly, leaving a small border around the edges.
15. Carefully re-roll the cake without the towel, ensuring a tight, even roll.
16. Position the roll seam-side down on a serving platter.
17. Optional: Spread remaining filling on top and garnish with toasted coconut, chocolate shavings, and whole pecans.
18. Refrigerate for a minimum of 30 minutes to allow flavors to meld and set.

Notes

• Ensure cake roll is cooled completely to prevent filling from melting and maintain structural integrity.
• Dust kitchen towel generously with cocoa powder to prevent cake from sticking during initial rolling process.
• Use room temperature ingredients for smoother batter and more consistent cake texture.
• Gently fold dry ingredients into wet mixture to avoid deflating the airy egg-sugar base, which creates the cake’s delicate structure.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 139 kcal
• Sugar: 15 g
• Sodium: 143 mg
• Fat: 5 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 80 mg