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
- 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)
- 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
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
Cake:
Coconut Pecan Filling:
Chocolate Glaze:
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.
Notes
- Dust the towel generously with powdered sugar to prevent sticking.
- You can make the filling a day ahead for convenience.
- Store leftovers in the refrigerator, covered, for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American, German-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 170 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 115 mg
