There’s something undeniably special about a dessert that combines rich chocolate, sweet coconut, and crunchy pecans. This German Chocolate Coconut Pecan Roll Cake is the ultimate indulgence—a moist chocolate sponge cake rolled around a luscious coconut pecan filling and topped with a glossy chocolate glaze. Each slice is a masterpiece, offering a perfect balance of flavors and textures that will leave your guests in awe.
I first made this cake for a holiday party, and it was an instant hit. My friends couldn’t stop raving about how decadent it was, and one of them even said, “This is the best dessert I’ve ever had!” What I love most about this recipe is how it takes the classic flavors of German chocolate cake and transforms them into an elegant, rolled dessert that’s perfect for special occasions.
Whether you’re hosting a dinner party, celebrating a birthday, or just treating yourself to something sweet, this German Chocolate Coonut Pecan Roll Cake is sure to impress. Let’s get baking!
Resume (Todd Wilbur Style):
- Decadent & Elegant: A rolled cake filled with coconut, pecans, and chocolate.
- Perfect for Special Occasions: Impressive yet surprisingly easy to make.
- Crowd-Pleaser: A hit at parties, holidays, and family gatherings.
- Make-Ahead Friendly: Can be prepared a day in advance.
Exciting Story:
Last Christmas, I made this German Chocolate Coconut Pecan Roll Cake for my family, and it was an instant hit. My niece, who’s usually a picky eater, couldn’t stop eating it, and my brother even asked if I could make it for his birthday. Now, it’s a staple at every holiday gathering, and my husband insists I keep the recipe on hand for “emergency dessert cravings.”
Why This German Chocolate Coconut Pecan Roll Cake?
This cake is the ultimate combination of rich, sweet, and nutty flavors. The chocolate sponge cake is light and moist, the coconut pecan filling is creamy and indulgent, and the chocolate glaze adds a luxurious finish. It’s easy to make, yet it looks and tastes like it came from a gourmet bakery. Plus, its rolled presentation makes it perfect for special occasions!
What You Need For German Chocolate Coconut Pecan Roll Cake:
For the Chocolate Sponge Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Coconut Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
How to Make German Chocolate Coconut Pecan Roll Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Make the Cake: In a large bowl, beat the egg yolks and 1/2 cup sugar until light and fluffy. In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture. Sift in the cocoa powder, flour, and salt, and fold until just combined. Spread the batter evenly into the prepared pan.
- Bake: Bake for 12-15 minutes, or until the cake springs back when touched. Let cool for 5 minutes, then invert onto a clean kitchen towel dusted with powdered sugar. Roll the cake up in the towel and let cool completely.
- Make the Filling: In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool.
- Assemble the Cake: Unroll the cooled cake and spread the coconut pecan filling evenly over the surface. Roll the cake back up (without the towel) and place seam-side down on a serving platter.
- Make the Glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and butter in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Drizzle the glaze over the rolled cake.
- Chill & Serve: Refrigerate for at least 1 hour before slicing. Serve chilled or at room temperature.
Tips For German Chocolate Coconut Pecan Roll Cake:
- Use room temperature eggs for the best cake texture.
- Don’t overmix the batter to keep the cake light and airy.
- Let the filling cool completely before spreading to prevent the cake from becoming soggy.
Substitutions and Variations:
- Gluten-Free: Use a gluten-free flour blend.
- Dairy-Free: Use coconut oil instead of butter and coconut milk instead of evaporated milk.
- Different Nuts: Swap pecans for walnuts or almonds.
Make a Healthier Version:
- Use a sugar substitute in the cake and filling.
- Replace heavy cream with coconut cream in the glaze.
- Use unsweetened shredded coconut and reduce the sugar in the filling.
Closing (Todd Wilbur Style):
And there you have it—German Chocolate Coconut Pecan Roll Cake that’s sure to impress! Don’t forget to let us know how your dessert turns out, and consider checking out some of our other decadent treats
Frequently Asked Questions:
- Can I use a different type of chocolate for the glaze?
Yes, milk chocolate or dark chocolate works well too. - How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. - Can I freeze this cake?
Yes, freeze without the glaze and add it after thawing. - What if I don’t have evaporated milk?
Use heavy cream or half-and-half as a substitute. - Can I make this ahead of time?
Yes, assemble and refrigerate for up to 24 hours before serving. - How do I prevent the cake from cracking?
Roll it while it’s still warm and don’t overbake. - Can I use a different type of nut?
Yes, walnuts or almonds work well too. - What’s the best way to slice the cake?
Use a sharp knife dipped in hot water for clean cuts. - Can I make this vegan?
Use flax eggs, vegan butter, and dairy-free chocolate. - How do I make the glaze shinier?
Add a tablespoon of corn syrup to the glaze mixture. - Can I add chocolate chips to the filling?
Yes, mini chocolate chips add a nice touch. - How do I serve this cake?
Serve chilled or at room temperature with a dusting of powdered sugar.