Make this German Chocolate Coconut Pecan Roll Cake for a luscious dessert with creamy filling, pecans, and sweet coconut.

Decadent German Chocolate Coconut Pecan Roll Cake

If you’re a fan of the classic German Chocolate Cake, this delightful roll cake is the ultimate way to enjoy those beloved flavors with a stunning presentation. With its light, fluffy sponge cake and rich coconut-pecan filling, this dessert is the perfect treat for special occasions, family gatherings, or whenever you need a show-stopping dessert to wow your guests.

Let’s roll into this irresistible recipe!


Make this German Chocolate Coconut Pecan Roll Cake for a luscious dessert with creamy filling, pecans, and sweet coconut.

Ingredients Overview

For the Cake:

  • Eggs: The key to a light, airy cake—separating the eggs ensures a fluffy texture from the whipped egg whites.
  • Sugar: Divided for sweetness and structure in both the yolks and whites.
  • Flour and Salt: A small amount of flour is used for a tender, delicate sponge, with a pinch of salt to balance flavors.

For the Filling:

  • Sweetened Condensed Milk: Creates a creamy, luscious base for the filling.
  • Butter: Adds richness and smoothness.
  • Vanilla Extract: For a touch of warm flavor.
  • Pecans and Coconut: The stars of the filling that add crunch and sweetness.

These pantry staples come together to create a dessert that tastes like it came from a high-end bakery.


Step-by-Step Instructions

1. Preheat and Prepare Your Baking Sheet

  • Preheat your oven to 375°F (190°C).
  • Line a 15×10-inch baking sheet with parchment paper, leaving a slight overhang for easy lifting. This step ensures the cake doesn’t stick and makes transferring it hassle-free.

2. Whip the Cake Batter

  • Egg Whites: Beat egg whites in a large bowl until foamy. Gradually add 1/4 cup of sugar, one tablespoon at a time, and continue beating until stiff peaks form. This step is crucial for the cake’s airy texture.
  • Egg Yolks: In a separate bowl, whisk the yolks with the remaining 1/4 cup sugar until pale and thick.
  • Combine: Gently fold the yolks into the egg whites in batches, being careful not to deflate the mixture.
  • Dry Ingredients: Sift the flour and salt over the egg mixture and fold gently until combined.

3. Bake the Cake

  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 10–12 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

4. Prepare the Coconut-Pecan Filling

  • While the cake bakes, mix the sweetened condensed milk, melted butter, and vanilla extract in a bowl until smooth.
  • Stir in the chopped pecans and shredded coconut, making sure everything is evenly coated.

5. Roll the Cake (While Warm)

  • Dust a clean kitchen towel with powdered sugar to prevent sticking.
  • Carefully invert the warm cake onto the towel and peel off the parchment paper.
  • Roll the cake tightly from a long edge into a log shape, using the towel to guide you.
  • Let the rolled cake cool completely in the towel to maintain its shape.

6. Fill and Roll Again

  • Once cooled, unroll the cake gently. Spread the coconut-pecan filling evenly across the surface, leaving a small border at the edges.
  • Roll the cake back up (this time without the towel) and wrap it tightly in plastic wrap to set the shape. Refrigerate for at least 2 hours to firm up and allow the flavors to meld.

Tips and Variations

Perfecting Your Roll Cake:

  • Work Quickly: Roll the cake while it’s warm to prevent cracking.
  • Use Enough Powdered Sugar: Dust the towel generously to avoid sticking.

Flavor Twists:

  • Chocolate Cake Base: Add 1/4 cup cocoa powder to the flour for a chocolate sponge cake.
  • Drizzle or Ganache: Top the finished roll with melted chocolate or ganache for added decadence.
  • Nut-Free Version: Skip the pecans and double the coconut for a nut-free option.

Serving Suggestions

  • Slice the cake into thick rounds and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Sprinkle extra toasted coconut or pecans on top for a beautiful garnish.

Storage Tips

  • Refrigeration: Store the roll cake in an airtight container in the fridge for up to 3 days. The flavors intensify as it sits!
  • Freezing: Wrap the cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

Q: Can I make this cake ahead of time?
A: Absolutely! This cake tastes even better the next day after the filling sets and the flavors meld. Make it up to 24 hours in advance and refrigerate until ready to serve.

Q: What if my cake cracks while rolling?
A: No worries! Cracks can be hidden with powdered sugar, a drizzle of chocolate, or even frosting on the outside. The taste will still be incredible.

Q: Can I use unsweetened coconut?
A: Yes, but the filling will be less sweet. You can compensate by adding 1-2 tablespoons of sugar to the filling mixture.


Conclusion

This German Chocolate Coconut Pecan Roll Cake is the ultimate indulgence for dessert lovers. Combining the iconic flavors of coconut, pecans, and creamy filling with a light, fluffy sponge cake, it’s a show-stopping treat that’s perfect for special occasions or just because.

Give this recipe a try and let us know how it turned out! Don’t forget to tag your creations with #GermanChocolateRollCake and share the love. Happy baking!

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Decadent German Chocolate Coconut Pecan Roll Cake

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  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 10–12 minutes; Chill Time: 2 hours ;
  • Total Time: 2 hours 45 minutes
  • Yield: 1 roll cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Decadent German Chocolate Coconut Pecan Roll Cake combines a light and fluffy sponge cake with a creamy coconut-pecan filling for a dessert that’s as stunning as it is delicious. Perfect for special occasions or family gatherings, this roll cake brings the iconic flavors of German Chocolate Cake into an easy-to-serve presentation.


Ingredients

Scale

Cake:

  • 5 Eggs (separated) 🥚
  • 1/2 cup Sugar, divided 🍬
  • 1/2 cup Flour 🌾
  • 1/8 teaspoon Salt 🧂
  • Powdered sugar (for rolling)

Filling:

  • 1 can (14 oz) Sweetened Condensed Milk 🥛
  • 1/4 cup Butter, melted 🧈
  • 1 teaspoon Vanilla Extract 🌿
  • 3/4 cup Chopped Pecans 🥜
  • 1 cup Shredded Sweetened Coconut 🥥

Instructions

  1. Preheat Oven
    Preheat oven to 375°F (190°C). Line a 15×10-inch baking sheet with parchment paper.
  2. Make the Cake Batter
    • Beat egg whites until foamy, then gradually add 1/4 cup sugar and beat until stiff peaks form.
    • In another bowl, whisk egg yolks with the remaining 1/4 cup sugar until thick and pale.
    • Gently fold yolks into the egg whites. Sift flour and salt over the mixture and fold until just combined.
  3. Bake
    Spread the batter evenly on the prepared baking sheet. Bake for 10–12 minutes, or until the top is golden and a toothpick comes out clean.
  4. Prepare Filling
    While the cake cools slightly, mix sweetened condensed milk, melted butter, and vanilla extract in a bowl. Stir in pecans and shredded coconut.
  5. Roll the Cake
    • Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment paper, and roll the cake tightly with the towel from the long edge. Let cool completely.
  6. Fill and Final Roll
    Unroll the cooled cake, spread the filling evenly, then re-roll without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours to set.

Notes

  • Roll the cake while it’s warm to avoid cracks.
  • Garnish with powdered sugar or drizzle with chocolate for extra flair.

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