Description
This German Chocolate Coconut Pecan Roll Cake is a delightful twist on the classic dessert, featuring a moist chocolate cake rolled with a rich, creamy coconut-pecan filling and topped with fluffy whipped cream and a drizzle of chocolate. Perfect for special occasions or an indulgent treat, it combines the luscious flavors of German chocolate with the texture of shredded coconut and crunchy pecans in a beautiful rolled presentation.
Ingredients
Scale
For the 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 (if not using cake mix)
For the 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
For the Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (for drizzling, optional)
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 prevent sticking.
- Mix the batter: In a bowl, whisk together the cake mix (or cocoa powder if you opt out of the mix), eggs, water, vegetable oil, and vanilla extract until the batter is smooth and fully combined.
- Bake the cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and roll the cake: Remove the cake from the oven and let it cool for a few minutes. Place a clean kitchen towel on the counter and sprinkle it with powdered sugar. Carefully invert the cake onto the towel and gently peel off the parchment paper. Roll the cake up tightly with the towel inside and let it cool completely in this rolled state.
- Prepare the filling: In a medium saucepan, combine evaporated milk, sugar, butter, egg yolks, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Allow the filling to cool to room temperature.
- Assemble the cake: Once the cake is fully cooled, carefully unroll it and spread the coconut-pecan filling evenly over the surface. Then roll the cake back up without the towel, forming a log shape.
- Make the frosting: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost and decorate: Spread the whipped cream frosting all over the outside of the rolled cake. Optionally, melt the semi-sweet chocolate chips and drizzle the chocolate on top for added decoration and flavor.
- Serve: Slice the cake into 8-8 servings and enjoy your delicious German Chocolate Coconut Pecan Roll Cake.
Notes
- Use powdered sugar on the towel to prevent the cake from sticking during rolling.
- Ensure the filling cools completely before spreading to prevent melting the cake or causing it to become soggy.
- For a richer chocolate drizzle, use dark chocolate instead of semi-sweet if desired.
- The rolled cake is best served the same day but can be refrigerated for up to 2 days wrapped tightly.
- To avoid cracking when rolling the cake, do it gently and while the cake is still slightly warm.
