Description
Looking for a show-stopping dessert that blends rich chocolate with gooey, nutty filling? This Decadent German Chocolate Coconut Pecan Roll Cake delivers it all in one stunning spiral. Perfect for holiday gatherings or weekend treats, this easy recipe gives you layers of soft chocolate sponge cake rolled around a buttery coconut pecan filling, then topped with silky chocolate ganache. Whether you’re searching for dinner ideas, indulgent food ideas, or a unique spin on a classic dessert, this roll cake is sure to impress. Great for easy entertaining or a make-ahead treat, it’s one of those dessert recipes you’ll want to keep in your rotation.
Ingredients
4 large eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup sweetened condensed milk
3 egg yolks
1/4 cup butter
1 1/4 cups sweetened shredded coconut
3/4 cup chopped pecans
1/2 cup heavy cream
3/4 cup semi-sweet chocolate chips
1/4 cup toasted shredded coconut (for topping)
1/4 cup whole pecans (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it. In a large bowl, beat eggs for 5 minutes until thick. Gradually add sugar and beat until fluffy.
2. Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine. Add melted butter and vanilla extract, stirring until incorporated. Spread into prepared pan and bake 10–12 minutes.
3. While warm, invert cake onto a clean towel dusted with powdered sugar. Remove parchment, then roll the cake in the towel. Let cool completely.
4. In a saucepan over medium heat, whisk egg yolks, condensed milk, and butter. Stir constantly until thickened, about 10 minutes. Remove from heat. Add coconut and chopped pecans. Cool filling to room temp.
5. Unroll cake, spread filling evenly, and reroll without towel. Place seam side down on a platter.
6. Heat heavy cream to simmer, then pour over chocolate chips. Let sit 1–2 minutes, stir until smooth. Let cool slightly, then drizzle over cake.
7. Top with toasted coconut and whole pecans. Chill 15 minutes to set ganache before slicing and serving.
Notes
Roll the cake while it’s warm to avoid cracks.
Let the filling cool completely before spreading to prevent sogginess.
Chill the finished cake before slicing for the cleanest presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: roll cake, chocolate dessert, coconut pecan, holiday dessert, easy recipe