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
Scale
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.
