Decadent German Chocolate Coconut Pecan Roll Cake

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There’s something magical about the moment you slice into a roll cake and reveal that beautiful spiral of cake and filling. For me, this Decadent German Chocolate Coconut Pecan Roll Cake is more than just a dessert—it’s an experience. I remember the first time I made it; the aroma of toasted coconut and warm chocolate filled my kitchen and instantly took me back to childhood holidays spent around the table with family. This cake has all the elements of a show-stopping dessert but is surprisingly manageable to make at home.

The rich, moist chocolate sponge wraps around a gooey coconut-pecan filling that’s both sweet and nutty. Topped with a silky drizzle of chocolate ganache and a final sprinkle of toasted coconut and pecans, this roll cake is as gorgeous as it is delicious. Whether you’re making it for a celebration, a dinner party, or just to satisfy your sweet tooth, it never fails to impress.

Why You’ll Love This Decadent German Chocolate Coconut Pecan Roll Cake

This roll cake is a dream for chocolate lovers and fans of layered textures. You get the tender bite of sponge cake paired with creamy, sticky coconut filling and the crunch of toasted pecans—all rolled into one glorious slice. It’s a perfect balance of richness and sweetness, making it indulgent without being overpowering. The presentation alone will earn you compliments, but the flavor? That’s what keeps people coming back for more.

What Kind of Cocoa Powder Should I Use?

For the deepest chocolate flavor, I always recommend using unsweetened Dutch-process cocoa powder. It has a smooth, mellow taste that complements the sweetness of the filling without adding bitterness. Natural cocoa powder can also work in a pinch, but Dutch-process will give you that rich, almost fudge-like sponge texture that elevates the whole cake.

Options for Substitutions

You can absolutely tailor this recipe to your liking. If you’re not a fan of pecans, try using chopped walnuts or almonds. No coconut? You can omit it entirely and replace it with more nuts or even dried fruit like chopped dates or figs. For a dairy-free version, swap the butter with coconut oil and use plant-based milk and cream for the ganache and filling. Just know that the texture may vary slightly, but the flavor will still be fantastic.

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Ingredients for this Decadent German Chocolate Coconut Pecan Roll Cake

Eggs – Essential for structure and stability in the sponge cake. They help the cake rise and hold its shape when rolled.

Granulated Sugar – Sweetens the sponge and helps to create a light, airy texture when beaten with the eggs.

All-Purpose Flour – Provides the body of the cake. Use a light hand when folding to maintain a soft, flexible sponge.

Dutch-Process Cocoa Powder – Gives a deep chocolate flavor and rich color to the sponge.

Baking Powder – Helps the cake rise evenly in the oven.

Salt – Balances the sweetness and enhances all the flavors.

Vanilla Extract – Adds warmth and depth to the overall flavor.

Butter – Melted butter adds richness and keeps the cake moist.

Sweetened Condensed Milk – Used in the filling for its creamy texture and caramelized sweetness.

Egg Yolks – Create a custard-like base for the coconut-pecan filling.

Butter (for filling) – Helps thicken and enrich the filling.

Sweetened Shredded Coconut – Brings chewy texture and classic coconut flavor to the filling and topping.

Chopped Pecans – Add crunch and nutty depth to the filling and garnish.

Heavy Cream – Used to make a luscious ganache for drizzling over the cake.

Semi-Sweet Chocolate Chips – Melted into the ganache to top off the cake with rich chocolate flavor.

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Step 1: Prepare the Chocolate Sponge Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs for 5 minutes until thick and pale. Gradually add the sugar and beat until fluffy. Sift in flour, cocoa powder, baking powder, and salt. Fold gently to combine. Stir in melted butter and vanilla extract until fully incorporated. Spread the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when touched.

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Step 2: Roll the Cake While Warm

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake up with the towel, starting from the short end. Let it cool completely while rolled. This step sets the shape and prevents cracking.

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Step 3: Make the Coconut Pecan Filling

In a saucepan over medium heat, whisk together egg yolks, sweetened condensed milk, and butter until thickened, about 10 minutes. Stir constantly to prevent curdling. Once thick, remove from heat and stir in shredded coconut and chopped pecans. Let cool to room temperature.

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Step 4: Unroll and Fill the Cake

Carefully unroll the cooled cake. Spread the coconut pecan filling evenly over the surface, leaving a small border. Gently re-roll the cake, this time without the towel. Place seam-side down on a serving platter.

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Step 5: Prepare and Drizzle Ganache

In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over semi-sweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth. Let the ganache cool slightly, then drizzle it generously over the roll cake.

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Step 6: Garnish and Serve

Sprinkle additional toasted coconut and chopped pecans on top of the ganache. For a stunning finish, press a few whole pecans along the top. Chill briefly to set the ganache, then slice and serve.

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How Long to Prepare the Decadent German Chocolate Coconut Pecan Roll Cake

Prep Time: Most of the time goes into prepping the sponge cake, making the filling, and allowing everything to cool properly. Expect around 30 minutes for prep, including mixing and spreading ingredients.

Cooking & Assembly Time: The sponge bakes quickly—just 10 to 12 minutes. The filling takes about 10 minutes to thicken on the stove. You’ll also want to allow at least 1 hour for cooling, rolling, and chilling before serving. Altogether, the cake can be made in around 1 hour and 45 minutes from start to finish.

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Tips for Perfect Decadent German Chocolate Coconut Pecan Roll Cake

• Beat the eggs thoroughly to incorporate air and keep the sponge fluffy.
• Sift dry ingredients to avoid clumps and ensure an even texture.
• Roll the cake while it’s warm to prevent cracks.
• Let both the cake and filling cool completely before assembling.
• Use parchment and powdered sugar when rolling to keep the cake from sticking.

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Watch Out for These Mistakes While Cooking

• Overbaking the Sponge: A dry cake will crack when you roll it. Check for doneness at the 10-minute mark.
• Rolling Too Late: If the cake cools unrolled, it won’t shape properly.
• Filling While Hot: Warm filling can make the sponge soggy and hard to roll.
• Skipping Ganache Chill Time: Let it cool slightly or it’ll slide right off the cake.
• Not Toasting the Coconut: Toasting enhances the texture and flavor. Don’t skip it.

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What to Serve With Decadent German Chocolate Coconut Pecan Roll Cake?

1. Coffee or Espresso

The rich bitterness balances the sweetness of the cake beautifully.

2. Whipped Cream

A dollop of fresh whipped cream adds a light and airy contrast.

3. Vanilla Ice Cream

The cold, creamy texture is the perfect pairing for the decadent filling.

4. Fresh Berries

Strawberries or raspberries offer a tart brightness that cuts through the richness.

5. Chocolate-Dipped Fruit

Elegant and complementary—try chocolate-dipped orange slices or cherries.

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Storage Instructions

Room Temperature: If serving the same day, you can keep the roll at room temperature for up to 6 hours covered with a cake dome or lightly wrapped in foil.

Refrigerator: For longer storage, wrap the roll tightly in plastic wrap and store in the fridge for up to 4 days. Allow it to sit at room temperature for 15–20 minutes before serving.

Freezing: Yes, it freezes well! Wrap it securely in plastic and then in foil. Store it for up to 2 months. Thaw overnight in the refrigerator before slicing.

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Estimated Nutrition (Per Slice)

• Calories: ~410 kcal
• Fat: 26g
• Saturated Fat: 13g
• Carbohydrates: 42g
• Sugar: 31g
• Protein: 6g
• Fiber: 3g
• Cholesterol: 85mg
• Sodium: 180mg

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Frequently Asked Questions

What if my cake cracks while rolling?

Don’t worry—it happens! Just use the ganache and toppings to hide any imperfections. It’ll still taste amazing.

Can I make this cake ahead of time?

Yes, it’s actually better if you make it a day in advance. It allows the flavors to meld and the cake to firm up.

Can I use a box cake mix instead?

For a shortcut, yes. Use a chocolate cake mix, bake in a jelly roll pan, and follow the rolling technique and filling instructions.

Is this cake gluten-free?

Not as written. You can try a gluten-free flour blend, but be aware that the texture might be slightly different.

Can I leave out the pecans?

Absolutely. You can replace them with another nut, dried fruit, or omit them completely.

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Conclusion

The Decadent German Chocolate Coconut Pecan Roll Cake is the kind of dessert that becomes a signature dish. It looks elegant, tastes indulgent, and delivers layers of flavor and texture in every bite. Whether you’re serving it to guests or treating yourself, it’s guaranteed to satisfy that deep craving for something sweet, nutty, and rich with chocolate. Once you try it, you’ll find yourself making it again and again—not just because it’s delicious, but because it’s surprisingly fun to make too.

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