Decadent German Chocolate Coconut Pecan Roll Cake: A Rich and Indulgent Dessert

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The Decadent German Chocolate Coconut Pecan Roll Cake is a luxurious twist on the classic German chocolate cake. This dessert features a moist chocolate cake rolled with a rich coconut-pecan filling and topped with a glossy chocolate glaze. Perfect for special occasions or when you’re craving something indulgent, this roll cake is sure to impress. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Decadent German Chocolate Coconut Pecan Roll Cake.

Ingredients

For the chocolate cake:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar (optional, for stabilizing egg whites)

For the coconut-pecan filling:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

For the chocolate glaze:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1 tbsp unsalted butter

Preparation

Step 1: Preheat and Prepare

  • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2: Make the Chocolate Cake

  1. In a large bowl, beat the egg yolks and 1/2 cup sugar until pale and thick.
  2. Add the cocoa powder, flour, salt, and vanilla extract. Mix until just combined.
  3. In a separate bowl, beat the egg whites with cream of tartar (if using) until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
  5. Spread the batter evenly into the prepared pan and smooth the top.

Step 3: Bake the Cake

  • Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  • While the cake is baking, lay a clean kitchen towel on the counter and dust it with cocoa powder or powdered sugar.
  • Once baked, immediately invert the cake onto the towel. Carefully peel off the parchment paper.
  • Roll the cake (with the towel) from the short end and let it cool completely.

Step 4: Make the Coconut-Pecan Filling

  1. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
  2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the filling cool completely.

Step 5: Assemble the Roll Cake

  1. Unroll the cooled cake and spread the coconut-pecan filling evenly over the surface.
  2. Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.

Step 6: Make the Chocolate Glaze

  1. In a microwave-safe bowl, combine the chocolate chips, heavy cream, and butter. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth.
  2. Drizzle the glaze over the rolled cake.

Step 7: Serve and Enjoy

  • Slice and serve the cake as is or with a dollop of whipped cream.

Variations

  • Nut-Free Option: Replace the pecans with toasted coconut or omit them entirely.
  • Caramel Drizzle: Add a drizzle of caramel sauce over the chocolate glaze for extra richness.
  • Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

Cooking Notes

  • For a smoother filling, ensure the coconut-pecan mixture is completely cooled before spreading.
  • If the cake cracks while rolling, use the filling to “glue” it together.
  • Store leftovers in the refrigerator for up to 3 days.

Serving Suggestions

  • Serve with a cup of coffee or tea for a delightful dessert experience.
  • Pair with a scoop of vanilla ice cream for an extra indulgent treat.

Tips

  • Use room temperature eggs for the cake to ensure maximum volume when beaten.
  • For a neater roll, use a skewer or butter knife to gently guide the cake as you roll it.
  • Double the recipe and bake in two pans to make a larger cake for gatherings.

Prep Time:

  • 30 minutes

Baking Time:

  • 12-15 minutes

Cooling and Assembly Time:

  • 1 hour

Total Time:

  • About 1 hour 45 minutes

Nutritional Information (per slice, serves 10):

  • Calories: 380
  • Protein: 6g
  • Sodium: 120mg
  • Fat: 22g
  • Carbohydrates: 40g
  • Fiber: 3g

FAQs

Can I use store-bought coconut-pecan frosting?
Yes, you can use store-bought frosting for a quicker version, but homemade filling has a richer flavor.

Can I make this ahead of time?
Yes, you can assemble the cake and refrigerate it for up to 24 hours before serving.

What if I don’t have a jelly roll pan?
You can use a 9×13-inch baking pan, but adjust the baking time as needed.

Conclusion

Decadent German Chocolate Coconut Pecan Roll Cake is a rich and indulgent dessert that’s perfect for any occasion. With its moist chocolate cake, creamy coconut-pecan filling, and glossy chocolate glaze, this roll cake is sure to be a hit with everyone. Enjoy making and sharing this delightful recipe!

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