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Decadent German Chocolate Coconut Pecan Roll Cake Recipe

Decadent German Chocolate Coconut Pecan Roll Cake Recipe


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4.8 from 20 reviews

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

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.


Ingredients

Scale

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

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