German Chocolate Coconut Pecan Roll Cake Recipe
Indulge in the rich and decadent flavors of this German Chocolate Coconut Pecan Roll Cake. A delightful dessert that combines a moist chocolate cake rolled with a luscious coconut-pecan filling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes (including filling)
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, German-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup powdered sugar for dusting
Filling:
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips (optional for drizzle)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Mix dry ingredients. Beat eggs and sugar, add vanilla and milk, then fold in dry ingredients. Bake and roll the cake to cool.
- Make the filling: Cook coconut, pecans, milk, sugar, egg yolks, and butter until thickened. Add vanilla.
- Assemble the cake: Spread filling on unrolled cake, roll it back up, drizzle with chocolate if desired, and chill before slicing.
Notes
- Roll the cake while warm to prevent cracking.
- The filling can be made a day ahead and chilled.
- For a decorative finish, top with extra coconut and pecans.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 37g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg
