The German Chocolate Coconut Pecan Roll Cake Recipe is a dazzling dessert that perfectly combines rich German chocolate flavor with a luscious, gooey coconut and pecan filling. This delightful roll cake is a showstopper at any gathering, bringing together a tender chocolate sponge, a creamy caramel-like filling studded with toasted nuts and sweet coconut, and a light whipped cream frosting. If you’ve been craving something that’s both nostalgic and impressive, this recipe hits all the right notes, delivering moist cake and a texture contrast that makes every bite irresistible.
Ingredients You’ll Need
Each ingredient in this German Chocolate Coconut Pecan Roll Cake Recipe plays a key role in building a balance of flavors and textures—from the moist cake base to the creamy, nutty filling and airy topping. You won’t need anything fancy, just staple ingredients that come together effortlessly.
- German chocolate cake mix: Provides a rich, chocolaty base that’s easy to whip up, or substitute cocoa powder for a scratch version.
- Eggs: These help the cake rise and give it that soft, tender crumb.
- Water: Moistens the cake mixture for perfect consistency.
- Vegetable oil: Keeps the cake moist and tender without adding a heavy flavor.
- Vanilla extract: Enhances all the other flavors with a warm, sweet aroma.
- Shredded sweetened coconut: Adds chewy texture and classic coconut sweetness in the filling.
- Chopped pecans: Provides crunch and a toasty nuttiness that complements the coconut beautifully.
- Evaporated milk: Gives the filling its signature creamy, caramel-like richness.
- Granulated sugar: Sweetens the filling, balancing the coconut and pecans.
- Unsalted butter: Adds richness and smoothness to the filling.
- Egg yolks: Thicken and enrich the filling for that luscious texture.
- Pinch of salt: Enhances the overall flavor, balancing the sweetness.
- Heavy whipping cream: Whipped to stiff peaks for a light, fluffy frosting.
- Powdered sugar: Sweetens and stabilizes the whipped cream frosting.
- Semi-sweet chocolate chips (optional): Melted and drizzled on top for an extra chocolatey flourish.
How to Make German Chocolate Coconut Pecan Roll Cake Recipe
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan. Line it with parchment paper to ensure the cake releases easily later. This simple step sets the stage for a delicate, perfectly shaped cake.
Step 2: Mix the Batter
Whisk together the cake mix, eggs, water, vegetable oil, and vanilla extract until smooth and free of lumps. The batter should be pourable but not too runny, ensuring an even bake with a tender crumb.
Step 3: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye here—it’s important not to overbake to maintain a flexible cake perfect for rolling.
Step 4: Cool and Roll the Cake
Once out of the oven, let the cake cool briefly. Then sprinkle a clean kitchen towel with powdered sugar, invert the cake onto the towel, and gently remove the parchment paper. Starting from one short side, roll the cake up tightly with the towel inside—this prevents cracking once the cake fully cools rolled up.
Step 5: Make the Coconut Pecan Filling
In a saucepan over medium heat, combine evaporated milk, sugar, butter, egg yolks, and a pinch of salt. Stir constantly until the mixture thickens to a rich custard-like consistency, approximately 8 to 10 minutes. Remove from heat, then fold in shredded coconut, chopped pecans, and vanilla extract. Let cool completely before assembling.
Step 6: Assemble the Roll Cake
When the cake has cooled in its rolled-up shape, carefully unroll it and spread the coconut pecan filling evenly across the surface. Take your time here — a generous, even layer is the secret to every delicious bite bursting with flavor.
Step 7: Roll and Frost
Gently re-roll the cake without the towel this time, forming a neat log. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the outside of the rolled cake with this fluffy whipped cream, creating a light contrast to the rich filling. For an extra special touch, drizzle melted semi-sweet chocolate over the top if you like.
Step 8: Serve and Enjoy
Slice your German Chocolate Coconut Pecan Roll Cake Recipe into generous pieces and serve. Each slice reveals swirls of rich chocolate cake and decadent, nutty filling, crowned with a cloud of whipped cream. It’s a crowd-pleaser from start to finish.
How to Serve German Chocolate Coconut Pecan Roll Cake Recipe
Garnishes
A sprinkle of extra toasted pecans or shredded coconut on top adds an inviting crunch and visual appeal. Fresh berries also contrast beautifully with the sweetness and add a burst of color that brightens every plate.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a drizzle of warm caramel sauce to elevate the dessert experience. For coffee lovers, a fresh cup of dark roast or espresso perfectly balances the cake’s sweetness.
Creative Ways to Present
Try cutting the roll cake into mini portions for a stunning dessert platter at parties. Another fun idea is to pipe additional whipped cream rosettes around the slices or serve them with a small bowl of warm chocolate ganache for dipping.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The cake actually gains flavor and moisture when stored, making it taste even better the next day.
Freezing
The roll cake freezes beautifully. Wrap it securely in plastic wrap and then foil to avoid freezer burn, and store for up to 2 months. Thaw overnight in the refrigerator for best texture before serving.
Reheating
If you prefer your cake slightly warmed, allow it to come to room temperature first, then heat gently in short bursts in the microwave. Be careful not to overheat, as you want to maintain the whipped cream topping and soft filling texture.
FAQs
Can I make this cake from scratch without the boxed mix?
Absolutely! You can substitute the German chocolate cake mix with a homemade chocolate sponge recipe. Just be sure to use unsweetened cocoa powder and balance the sugar accordingly. The filled roll cake technique remains the same.
Is it necessary to roll the cake while warm?
Yes, rolling the cake while it’s still warm makes it flexible and less likely to crack. Rolling it inside a sugared towel prevents sticking and helps it keep its shape as it cools.
Can I use other types of nuts instead of pecans?
Of course! Walnuts are a great substitute and offer similar texture and flavor. Just toast them lightly to enhance their nuttiness before mixing into the filling.
How long does it take to prepare from start to finish?
This German Chocolate Coconut Pecan Roll Cake Recipe takes about 40 minutes of active prep and baking, plus cooling time. Most of the steps are straightforward, so the overall process is quite manageable.
Can I make this cake ahead for a party?
Yes, this cake is perfect for making a day or two in advance. The flavors meld beautifully overnight, and storing it chilled ensures it holds its shape and freshness for serving.
Final Thoughts
There is something truly magical about the German Chocolate Coconut Pecan Roll Cake Recipe that makes every celebration feel a little more special. It’s a dessert that’s as fun to make as it is to eat, combining classic flavors in a beautifully rolled treat that’s sure to impress family and friends. I can’t wait for you to try this recipe and experience the joy of slicing into a soft chocolate cake wrapped around that dreamy coconut-pecan filling. Your next dessert table just found its star!
Print
German Chocolate Coconut Pecan Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
This German Chocolate Coconut Pecan Roll Cake is a delightful dessert combining a rich German chocolate cake base with a luscious coconut-pecan filling, all wrapped into a beautiful roll and topped with whipped cream frosting and optional chocolate drizzle. Perfect for celebrations or a special treat, this cake offers a decadent blend of crunchy pecans, sweet shredded coconut, and creamy frosting.
Ingredients
Cake
- 1 box (15.25 oz) German chocolate cake mix
- 3 large eggs
- ½ cup water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder (only if not using cake mix)
Filling
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Frosting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (optional, for drizzling)
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper to ensure easy removal of the cake later.
- Make the batter: In a large bowl, whisk together the German chocolate cake mix (or cocoa powder if not using cake mix), eggs, water, vegetable oil, and vanilla extract until the batter is smooth and well combined.
- Bake the cake: Pour the batter evenly into the prepared pan, spreading it out smoothly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool for a few minutes. Place a clean kitchen towel on your counter and sprinkle it generously with powdered sugar.
- Invert and roll the cake: Carefully flip the cake onto the sugared towel and gently peel off the parchment paper. While warm, roll the cake tightly with the towel inside to form a roll. Let it cool completely in this rolled position.
- Prepare the filling: In a medium saucepan, combine evaporated milk, granulated sugar, butter, egg yolks, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens which should take about 8-10 minutes.
- Finish the filling: Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Allow the filling to cool to room temperature before using.
- Assemble the cake: Once the cake is cooled, carefully unroll it and spread the coconut-pecan filling evenly across the surface.
- Roll the cake again: Roll the cake back up gently but without the towel, shaping it into a log.
- Prepare the frosting: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Frost the cake: Spread the whipped cream evenly over the outside of the rolled cake. If desired, melt the semi-sweet chocolate chips and drizzle the chocolate over the frosted cake for added decadence.
- Serve: Slice the roll cake into portions and serve immediately or chilled.
Notes
- To prevent cracking, roll the cake while it is still warm and pliable.
- For best results, use fresh eggs and high-quality pecans and coconut.
- This cake is best served within 2 days but can be stored in the refrigerator for up to 3 days.
- Optional chocolate drizzle adds a nice finishing touch but can be omitted if preferred.
- If you prefer a less sweet filling, you can reduce the sugar slightly in the filling mixture.
