If you’re looking for a show-stopper dessert that tastes as amazing as it looks, this German Chocolate Coconut Pecan Roll Cake Recipe is about to be your new favorite. Imagine a pillowy-soft chocolate sponge cake, generously slathered with a dreamy coconut-pecan filling, then gently rolled and finished with a shiny chocolate glaze. It’s classic, impressive, and absolutely irresistible—a nostalgic treat that never fails to wow both chocolate lovers and coconut fans. You’ll want to dive in, slice after glorious slice!

German Chocolate Coconut Pecan Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses straightforward ingredients that are each key to the cake’s unforgettable flavor, rich texture, and beautiful presentation. Don’t skip a single one—the magic happens when everything comes together!

Eggs (4 large, separated): Create a light sponge cake texture and help with leavening when whites are whipped.
Granulated sugar (1/2 cup for cake + 1/2 cup for filling): Sweetens both the cake and filling just right.
Light brown sugar (1/4 cup): Adds depth and subtle caramel notes to the sponge.
Vegetable oil (1/3 cup): Keeps the cake extra moist and soft.
Vanilla extract (2 teaspoons): Divided between cake and filling for a warm, aromatic boost.
All-purpose flour (1/2 cup): The backbone of your chocolate sponge cake.
Unsweetened cocoa powder (1/3 cup): Gives a rich, chocolatey flavor and gorgeous color.
Baking powder (1 teaspoon): Lifts the cake and keeps it tender.
Salt (1/4 teaspoon): Brightens and balances the flavor profile.
Cream of tartar (1/4 teaspoon): Stabilizes whipped egg whites for that perfect, airy texture.
Powdered sugar (1/2 cup, for dusting): Helps prevent sticking when rolling the cake with a kitchen towel.
Evaporated milk (1 cup): Adds body and creaminess to the coconut-pecan filling.
Egg yolks (3, for filling): Thicken and enrich the luscious filling.
Unsalted butter (1/2 cup for filling, 1 tablespoon for glaze): Brings silkiness to the filling and shine to the glaze.
Sweetened shredded coconut (1 1/2 cups): Signature chew and sweetness in the filling.
Chopped pecans (1 cup): Nutty crunch and toasty goodness that sets this cake apart.
Semi-sweet chocolate chips (1/2 cup): The base for a glossy, rich topping.
Heavy cream (2 tablespoons): Makes the glaze perfectly pourable and decadent.

How to Make German Chocolate Coconut Pecan Roll Cake Recipe

Step 1: Prepare Your Pan and Preheat

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. This step ensures your chocolate cake lifts out in one beautiful piece and makes rolling much easier.

Step 2: Mix the Yolk Batter

In a large mixing bowl, beat the egg yolks, granulated sugar, and light brown sugar until thick and pale, about 3-4 minutes. This aerates the mixture and sets the stage for a tender, fluffy cake. Add the vegetable oil and vanilla extract, mixing until fully combined.

Step 3: Sift and Fold in Dry Ingredients

Sift together the flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture. Work slowly so you don’t deflate the air you’ve whipped into the yolks—the cake’s delicate texture depends on it!

Step 4: Whip Egg Whites

In a clean bowl, whip the egg whites with cream of tartar until stiff peaks form. This step is key in achieving the light, airy structure that allows your roll cake to bend without breaking.

Step 5: Combine the Batters

Carefully fold the whipped egg whites into the chocolate batter, in two additions. Be gentle! You want to keep as much of the lift as possible.

Step 6: Bake the Cake

Spread the batter evenly into your prepared pan. A small offset spatula helps even it out. Bake for 12 to 14 minutes, just until the cake springs back when pressed lightly—don’t overbake or it may crack when rolling.

Step 7: Roll While Warm

While the cake is still hot, dust a clean kitchen towel generously with powdered sugar and immediately invert the cake onto the towel. Peel off the parchment, then carefully roll the cake up tightly in the towel, starting from a short end. This step “trains” the cake to hold a spiral shape as it cools.

Step 8: Make Coconut Pecan Filling

While the cake cools, combine evaporated milk, egg yolks, granulated sugar, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened—about 10 minutes. Remove from heat, then stir in vanilla, coconut, and pecans. Let the filling cool to room temperature.

Step 9: Fill and Reroll

Gently unroll the completely cooled cake. Spread the coconut pecan filling evenly over the surface. Carefully reroll the cake (without the towel this time), and place it seam-side down on your serving platter.

Step 10: Make Chocolate Glaze

In a microwave-safe bowl or over gentle heat, melt the chocolate chips, heavy cream, and butter together until smooth and glossy. Drizzle the glaze over the roll, letting it drip down the sides for a gorgeous finish.

Step 11: Chill and Slice

Chill the finished roll cake just until the glaze sets, then use a sharp serrated knife to slice into beautiful spirals. Each bite is a little piece of German Chocolate Coconut Pecan Roll Cake Recipe heaven!

How to Serve German Chocolate Coconut Pecan Roll Cake Recipe

Garnishes

For that picture-perfect finish, sprinkle a few toasted pecans and a touch of extra shredded coconut over the glaze. You can also add a light dusting of powdered sugar for an extra pop—simple touches that let everyone know they’re in for something special.

Side Dishes

This cake loves a scoop of vanilla bean ice cream or a spoonful of lightly-sweetened whipped cream. For a lighter touch, offer a bowl of fresh berries alongside to cut through the richness and add a splash of color.

Creative Ways to Present

Turn dessert time into an event by arranging slices on a long platter with dollops of whipped cream between each piece. For parties, cut smaller pinwheel-style rounds and nestle each one in a cupcake liner—mini versions of your German Chocolate Coconut Pecan Roll Cake Recipe for easy sharing!

Make Ahead and Storage

Storing Leftovers

Leftover slices (if there are any!) should be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. The flavors will meld even more after a day, and the cake will stay moist for up to 5 days.

Freezing

To freeze, wrap the whole roll or individual slices snugly in plastic wrap, then aluminum foil. Tucked safely in the freezer, your German Chocolate Coconut Pecan Roll Cake Recipe will stay fabulous for up to 2 months. Simply thaw overnight in the fridge before serving.

Reheating

You don’t need to reheat this cake—it’s best enjoyed chilled or at room temperature. But if you’d like a slightly warmer slice (especially if the glaze has firmed up), a brief 10-15 second microwave zap does the trick. Just be careful not to melt the filling!

FAQs

Can I make the components ahead of time?

Absolutely! You can prepare the coconut pecan filling up to two days in advance—just refrigerate it until you’re ready to assemble the cake. The rolled, unglazed cake can also be made a day ahead and stored, tightly wrapped, in the fridge.

What if my cake cracks while rolling?

Don’t worry—a few cracks are normal and get hidden by the chocolate glaze! Rolling the cake while it’s still hot and using enough powdered sugar on the towel helps prevent most cracking.

Can I use store-bought German chocolate cake mix?

For convenience, you can experiment with a boxed German chocolate cake mix baked in a jelly roll pan, but homemade batter gives the most flavorful and flexible results for the classic German Chocolate Coconut Pecan Roll Cake Recipe.

How can I toast the pecans for the filling?

Lay chopped pecans out on a baking sheet and toast at 350°F (175°C) for 6-8 minutes, stirring once halfway through. You’ll smell their nutty aroma when they’re ready! Toasting brings out extra flavor and makes the cake even better.

Is this cake gluten-free?

As written, this recipe uses all-purpose flour. For a gluten-free version, you can substitute a 1:1 gluten-free flour blend, but do so knowing that texture may vary slightly.

Final Thoughts

If you’ve never made a cake roll before, this is your perfect starting point. The German Chocolate Coconut Pecan Roll Cake Recipe brings all the nostalgic flavors and celebration-worthy beauty to your table. Gather your ingredients, invite someone special to share it with, and discover why this dessert is a true classic. Happy baking!

German Chocolate Coconut Pecan Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

Author: Emma
Total Time: 50 minutes + cooling
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in this decadent German Chocolate Coconut Pecan Roll Cake, a delicious dessert featuring a rich chocolate sponge filled with a luscious coconut pecan mixture and topped with a silky chocolate glaze.

Ingredients

Scale

Cake:

4 large eggs (separated, room temperature)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup powdered sugar (for dusting towel)

Coconut Pecan Filling:

1 cup evaporated milk
3 large egg yolks
1/2 cup granulated sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans

Chocolate Glaze:

1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
1 tablespoon unsalted butter

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Instructions

Preheat oven: Preheat oven to 350°F (175°C). Line and grease a jelly roll pan.
Mix cake: Beat egg yolks and sugars, add oil and vanilla. Fold in dry ingredients. Beat egg whites separately and fold into batter. Bake.
Prepare filling: Cook milk, yolks, sugar, and butter until thick. Stir in vanilla, coconut, and pecans.
Assemble: Unroll cooled cake, spread filling, roll back up. Make chocolate glaze and drizzle over cake. Chill before slicing.