Name: German Chocolate Cake Roll: Decadent Coconut and Pecan Filled Dessert Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: ¾ cup all-purpose flour (90 g); ¼ cup cocoa powder (25 g); 1 tsp baking powder; ¼ tsp salt; 4 large eggs (room temp); ¾ cup granulated sugar (150 g); 1 tsp vanilla extract; 2 tbsp milk; 1 cup evaporated milk (240 ml); ¾ cup granulated sugar (150 g); 3 large egg yolks; ½ cup unsalted butter (115 g), cubed; 1 tsp vanilla extract; 1 cup sweetened shredded coconut; ¾ cup chopped pecans; 120 g (4 oz) semisweet chocolate, chopped; ½ cup heavy cream (120 ml); 1 tbsp butter (optional, for shine); Extra shredded coconut (for garnish); Whole or halved pecans (for garnish)

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Introduction

German Chocolate Cake Roll is a luscious twist on a classic dessert, featuring a tender chocolate sponge wrapped around a rich coconut-pecan filling. Topped with a silky chocolate ganache, this cake is sure to impress at any gathering or special occasion.

A close-up view of a chocolate roll cake with three visible spiral layers: the outer layer is dark brown and moist cake, the middle layer is creamy white coconut filling with small coconut flakes, and the inner layer is the same dark brown cake. The top of the roll is covered with thick, glossy dark chocolate sauce dripping slightly down the sides, sprinkled with white shredded coconut, and topped with whole pecan nuts arranged in a neat line. The roll rests on a dark surface with a few pecan nuts scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup all-purpose flour (90 g)
¼ cup cocoa powder (25 g)
1 tsp baking powder
¼ tsp salt
4 large eggs (room temperature)
¾ cup granulated sugar (150 g), divided
1 tsp vanilla extract, divided
2 tbsp milk
1 cup evaporated milk (240 ml)
3 large egg yolks
½ cup unsalted butter (115 g), cubed
1 cup sweetened shredded coconut
¾ cup chopped pecans
120 g (4 oz) semisweet chocolate, chopped
½ cup heavy cream (120 ml)
1 tbsp butter (optional, for shine)
Extra shredded coconut (for garnish)
Whole or halved pecans (for garnish)

Instructions

Step 1: Preheat your oven to 180°C (350°F) and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate large bowl, beat the eggs and ¾ cup granulated sugar until the mixture is thick, pale, and has tripled in volume (about 5 minutes).
Step 4: Fold in 1 tsp vanilla extract and the milk gently, then sift the dry ingredients over the wet mixture and fold in carefully to avoid deflating the batter.
Step 5: Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake is springy to the touch.
Step 6: While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake up gently from the short end with the towel inside. Let it cool completely in this rolled shape.
Step 7: For the filling, combine evaporated milk, the remaining ¾ cup sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until thickened (8–10 minutes).
Step 8: Remove from heat and stir in the cubed butter, 1 tsp vanilla extract, shredded coconut, and chopped pecans. Allow the filling to cool until spreadable.
Step 9: Unroll the cooled cake gently and spread the coconut-pecan filling evenly over the surface.
Step 10: Roll the cake back up tightly without the towel and place it seam-side down on a serving platter.
Step 11: Heat the heavy cream until just simmering and pour it over the chopped semisweet chocolate. Let sit for 2 minutes, then stir until smooth. Stir in butter if using, for a glossy finish.
Step 12: Pour the chocolate ganache evenly over the cake roll and garnish with extra shredded coconut and whole or halved pecans.

Tips & Variations

Beat the eggs thoroughly to achieve a light, airy sponge that rolls without cracking.
Use parchment paper to make rolling the cake easier and prevent sticking.
Swap pecans for walnuts if preferred, or add chopped dates for extra sweetness in the filling.
Chill the cake roll slightly before slicing to help it keep its shape.

Storage

Store the German Chocolate Cake Roll covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature or warm slices briefly in the microwave for a few seconds before serving.

How to Serve

The image shows a rich chocolate roll cake cut into slices with visible layers inside. The outer layer is a dark, moist chocolate cake rolled tightly around a creamy, light coconut filling. On top, there is a thick layer of shiny dark chocolate glaze dripping slightly down the sides. Sprinkled generously over the glaze are shredded white coconut flakes, and whole shiny brown pecan nuts are arranged in a line over the top of each slice. The cake slices rest on a dark wooden surface, highlighting the contrast of the cake’s colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cake roll ahead of time?

Yes, you can assemble the cake roll a day in advance and keep it refrigerated. This allows the flavors to meld beautifully.

What can I use if I don’t have evaporated milk?

You can substitute evaporated milk with regular milk thickened by simmering gently to reduce volume by about half, or use a combination of milk and cream for richness.