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
Scale
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.
