If you have a sweet tooth craving a dessert that’s rich, moist, and bursting with layers of flavor, the German Chocolate Coconut Pecan Roll Cake Recipe is your new best friend. This delightful treat combines the deep, chocolaty base of a perfectly baked sponge cake with a luscious coconut and pecan filling, all wrapped up in a creamy whipped frosting. Every bite is a celebration of textures and tastes—gooey caramel-like filling, nutty crunch, and soft, fluffy cake—making it an irresistible showstopper for any occasion.
Ingredients You’ll Need
This recipe shines because of its straightforward but incredibly flavorful ingredients. Each one adds a special touch, whether it’s the rich, velvety cocoa for depth, the sweet, chewy coconut for texture, or the toasted pecans for that wonderful nutty bite. Let’s break down what you’ll need to bring this dessert to life.
- 1 box (15.25 oz) German chocolate cake mix: The base of your cake, providing a moist and chocolatey sponge with ease.
- 3 large eggs: Essential for structure and richness in the cake batter.
- ½ cup water: Helps to keep the batter smooth and bake evenly.
- ¼ cup vegetable oil: Adds moisture so each slice stays tender and soft.
- 1 teaspoon vanilla extract: Adds a warm, aromatic hint that complements the chocolate beautifully.
- 1 cup unsweetened cocoa powder (optional): For those who want to intensify the chocolate flavor without relying solely on cake mix.
- 1 ½ cups shredded sweetened coconut: Contributes a delightful chewiness and sweetness in the filling.
- 1 cup chopped pecans: Toasted for natural crunch and a toasty nutty flavor.
- 1 cup evaporated milk: Gives the filling its creamy, luscious consistency.
- 1 cup granulated sugar: Sweetens the filling just right.
- ½ cup unsalted butter: Adds richness to the filling’s smooth texture.
- 3 large egg yolks: Key for thickening the filling into a creamy custard-like delight.
- Pinch of salt: Balances the sweetness and enhances all flavors.
- 1 cup heavy whipping cream: For the light, fluffy whipped cream frosting.
- 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream.
- ½ cup semi-sweet chocolate chips (optional): Melted and drizzled on top, bringing a pretty finishing touch and extra chocolate goodness.
How to Make German Chocolate Coconut Pecan Roll Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 15×10-inch jelly roll pan lined with parchment paper. Then whisk together your cake mix (or cocoa powder if you’re skipping the box), eggs, water, vegetable oil, and vanilla extract until you get a smooth batter. Pour it evenly into your pan and bake for about 12 to 15 minutes until a toothpick comes out clean. This step lays the foundation for your cake’s moist and fluffy texture.
Step 2: Roll the Cake While Warm
As soon as the cake is out of the oven, let it cool for a few minutes while you prepare a clean kitchen towel sprinkled with powdered sugar. Invert the cake carefully onto the towel and peel off the parchment paper. Then, gently roll the cake up with the towel inside, which helps shape it and prevents cracking later. Let it cool completely rolled up—it’s like tucking your cake into bed.
Step 3: Make the Coconut Pecan Filling
In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and a pinch of salt. Stir constantly over medium heat until the mixture thickens, about 8 to 10 minutes, transforming into a rich, caramel-like custard. Once it’s thick, take it off the heat and fold in shredded coconut, chopped pecans, and vanilla extract. Let this heavenly filling cool so it sets just right.
Step 4: Assemble the Roll Cake
Unroll your cooled cake very carefully to avoid cracking. Spread the luscious coconut pecan filling evenly over the entire surface, making sure every bite is packed with flavor. Then roll the cake back up tightly, this time without the towel inside. This rolled log is your signature dessert shape, just waiting to be frosted.
Step 5: Whip the Cream and Frost
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and airy frosting. Spread this whipped cream all over the outside of your cake roll, giving it a light finish that’s the perfect balance against the rich filling inside. If you want to take it up a notch, melt semi-sweet chocolate chips and drizzle over the top for a gorgeous, glossy decoration.
Step 6: Slice and Serve
Use a sharp knife to slice your German Chocolate Coconut Pecan Roll Cake into pretty rounds that show off the spirals of coconut pecan filling inside. It’s best served slightly chilled or at room temperature, making it an ideal dessert for sharing with friends and family.
How to Serve German Chocolate Coconut Pecan Roll Cake Recipe
Garnishes
To make your cake even more enticing, sprinkle some extra toasted pecans or shredded coconut on top of the whipped cream. A light dusting of cocoa powder or a drizzle of melted chocolate adds an elegant touch. Fresh berries can add a pop of color and a hint of tartness that balances the richness perfectly.
Side Dishes
This decadent roll cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an adult twist, serve it alongside a small glass of coffee liqueur or a warm cup of freshly brewed coffee or tea to complement the chocolate notes.
Creative Ways to Present
Serve slices on a rustic wooden board for a cozy, homemade vibe, or plate individually with a drizzle of chocolate sauce and a sprig of mint for a fancy dessert presentation. You can also turn it into mini roll cakes by cutting the cake before filling and rolling separately for a fun party treat.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store in an airtight container to keep it fresh. It will stay moist and delicious in the fridge for up to 3 days. Just be sure to bring it back to room temperature before serving for the best texture.
Freezing
You can freeze slices of this roll cake by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Frozen, they will keep well for up to 2 months. Thaw overnight in the refrigerator before serving, and re-whip fresh cream if needed to refresh the frosting.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is not recommended. However, if you’d like to warm it slightly, leave it out undisturbed for about 20 minutes until it softens gently without melting the whipped cream topping.
FAQs
Can I make this recipe from scratch without a cake mix?
Absolutely! You can use unsweetened cocoa powder along with your favorite scratch cake recipe to make the base. Just make sure it yields a thin, flexible sponge to roll easily. The homemade approach will deepen the chocolate flavor and let you control sweetness.
Is it possible to use other nuts instead of pecans?
Yes, feel free to swap pecans for walnuts or even almonds if you prefer. Each nut adds its own unique texture and flavor, but pecans are classic for this recipe because of their sweet, buttery taste.
How far in advance can I prepare this cake?
You can make the cake, filling, and even assemble it a day ahead. Keep it refrigerated overnight to let the flavors meld beautifully. Just add the whipped cream topping the day you plan to serve for the freshest look and texture.
Can I use coconut flakes instead of shredded coconut?
Shredded coconut is preferred due to its tender chew, but coconut flakes can work if finely chopped. Just avoid large flakes as they might affect the roll cake’s texture and make rolling tricky.
What’s the best way to get clean slices when serving?
Use a sharp serrated knife and wipe it clean between cuts to keep slices neat. Chilling the cake slightly before slicing helps firm up the filling and frosting for easier, prettier portions.
Final Thoughts
Making the German Chocolate Coconut Pecan Roll Cake Recipe is one of those joyful kitchen adventures that rewards you with a dessert that’s both classic and irresistible. Whether you’re serving it at a family gathering or just treating yourself, this cake’s perfect balance of texture and flavor will keep everyone coming back for seconds. Dive into the process, savor every step, and, most importantly, enjoy every bite.
Print
German Chocolate Coconut Pecan Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This German Chocolate Coconut Pecan Roll Cake is a delightful twist on the classic German chocolate cake, featuring a moist chocolate sponge rolled with a rich coconut-pecan filling and topped with fluffy whipped cream frosting. Perfect for celebrations or an indulgent dessert, it combines the deep flavors of chocolate with the sweetness of coconut and crunch of pecans in a visually stunning rolled cake.
Ingredients
Cake
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs
- ½ cup water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Filling
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- Pinch of salt
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Frosting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional
- ½ cup semi-sweet chocolate chips (for drizzling)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper to prevent sticking. In a bowl, whisk together the German chocolate cake mix, eggs, water, vegetable oil, and vanilla extract until the batter is smooth and well combined.
- Bake the cake: Pour the prepared batter evenly into the lined jelly roll pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool and roll the cake: Remove the cake from the oven and let it cool slightly. Place a clean kitchen towel on your counter and dust it generously with powdered sugar. Carefully invert the warm cake onto the sugared towel, peel off the parchment paper, then roll the cake up tightly with the towel inside. Allow it to cool completely in this rolled shape to prevent cracking during final assembly.
- Make the filling: In a medium saucepan, combine evaporated milk, granulated sugar, unsalted butter, egg yolks, and a pinch of salt. Cook over medium heat, stirring constantly for about 8-10 minutes until the mixture thickens, similar to a custard consistency. Remove from heat and stir in shredded sweetened coconut, chopped pecans, and vanilla extract. Allow the filling to cool to room temperature.
- Assemble the cake: Once the cake has cooled completely, gently unroll it from the towel. Spread the coconut-pecan filling evenly over the entire surface of the cake. Carefully roll the cake back up without the towel to form a neat log shape.
- Prepare the frosting: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Finish the cake: Frost the outside of the rolled cake generously with the whipped cream. If desired, melt the semi-sweet chocolate chips and drizzle the melted chocolate over the top for an elegant finishing touch.
- Serve: Slice the roll cake into servings and enjoy this luscious German chocolate treat with coconut and pecans.
Notes
- Be sure to roll the cake with the towel while warm to prevent cracking.
- Allow the filling to cool before spreading to avoid melting the cake or frosting.
- For a gluten-free version, use a gluten-free chocolate cake mix.
- The chocolate drizzle is optional but adds extra flavor and decoration.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
