German Chocolate Coconut Pecan Roll Cake is one of those desserts that solves a very specific problem. You want something chocolatey and impressive, but you also don’t want to fuss with layers or piping bags. You’re craving that classic coconut pecan filling, but you want it swirled through every bite instead of sitting on top. And maybe you’ve tried a cake roll before and it cracked or stuck or just looked sad. I’ve been there. This version is friendly, forgiving, and super satisfying.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this German Chocolate Coconut Pecan Roll Cake. After a few test runs, I dialed in the flavors so it’s approachable and full of cozy vibes. German Chocolate Coconut Pecan Roll Cake is one of those desserts that solves a very specific problem. You want something chocolatey and impressive, but you also…
How to make a German Chocolate Cake Roll
Ingredients you’ll need
- Granulated sugar and a touch of brown sugar for moisture and flavor
- Eggs separated, because whipped whites make the cake flexible
- Neutral oil and a little melted butter for tenderness
- Buttermilk for a soft crumb and balanced tang
- Cocoa powder and chopped German chocolate for depth
- All-purpose flour, baking powder, and salt
- Vanilla and a pinch of instant espresso to boost the chocolate
- Powdered sugar for dusting the towel and rolling
Why this works: A cake roll is basically a flexible sponge. The whipped egg whites give it lift and bend, and a quick bake keeps it soft. Pair that with a rich filling and you’ve got the signature swirl. For more roll inspiration, check out this fun brownie cookie roll that uses a similar concept in a different direction.
Step-by-step directions
Prep the pan: Line a jelly roll pan with parchment and lightly grease it. Preheat the oven to 350°F. Set out a clean kitchen towel and shower it with powdered sugar. This is your landing pad for the warm cake.
Make the batter: Whisk yolks with sugars until thick and pale. Add oil, melted butter, vanilla, espresso, and buttermilk. In another bowl, sift flour, cocoa, baking powder, and salt. Stir dry into wet just until combined. In a clean bowl, whip egg whites to soft peaks, then fold them gently into the batter in two additions. You want it fluffy, not deflated.
Bake: Spread batter evenly in the pan. Bake 10 to 12 minutes until the top springs back lightly to the touch. Don’t overbake or it will dry out.
Turn out and roll: Immediately loosen edges, invert the cake onto the sugared towel, peel off the parchment, and roll the cake up with the towel from the short side. Let it cool completely in that rolled shape. This is the memory you’re giving the cake so it rolls later without fighting you.
Smart tips
Use parchment, not foil. Grease lightly and dust with cocoa if you’re worried about sticking. Don’t skip the towel sugar. It acts like tiny ball bearings so the cake doesn’t glue itself to the fabric. If your kitchen is dry, lightly mist the air around the counter to reduce cracking. Not the cake, just the air.
If you love pecans like I do, you’ll probably also swoon over this southern pecan praline sheet cake for your next gathering. It’s a crowd pleaser.
Coconut Pecan Filling or Frosting
This is the soul of the cake. Start with evaporated milk, sugar, egg yolks, butter, and vanilla. Cook slowly over medium heat, whisking, until it thickens and turns glossy. You should see gentle bubbles, not a full boil. Take it off the heat and stir in toasted coconut and chopped pecans. Let it cool to a spreadable texture. It will thicken as it cools, so be patient.
Toasting matters. Toasting the coconut and pecans brings out warm, buttery notes and dialed-up crunch. If you want an extra punch, chopped candied pecans are amazing here. Just reduce the sugar in the filling slightly so it doesn’t skew too sweet.
Texture check
Think spoonable jam, not frosting in a tub. If it looks runny, keep stirring on low for another minute or two. If it gets too thick, whisk in a tablespoon of evaporated milk to loosen it. Salt makes flavors pop, so add a tiny pinch at the end and taste again. It’s wild how much it helps.
My sister said, I never liked German chocolate cake until you made it like this. Now I crave that coconut pecan swirl every holiday.
By the way, if coconut treats are your thing, you’ll also love these chewy bites for a quick fix: coconut chewies. Different texture, same cozy vibe.
Why did my Roll Cake crack?
Cracks are common, and most of the time they’re fixable or hideable with filling. Here’s what usually causes them and how to dodge the drama.
Overbaking dries the cake. Aim for just set, springy, and slightly moist. Rolling too late is another culprit. Roll it while it’s warm so it learns the shape. And if your batter sat too long before baking, the whites might deflate which reduces flexibility. Work steadily from mixing to pan to oven.
Use enough powdered sugar on the towel so nothing sticks. When in doubt, add more. Also, spread filling to within a half inch of the edges. If you go edge to edge, it squishes out and forces the cake to split. And don’t roll too tight. Think snug, not squeezed.
If you want a lighter dessert for the same night, a layered glass treat like this blueberry cheesecake parfait makes a nice pairing and gives you some wiggle room if your cake needs extra time to cool.
Rolling the Cake
When the cake has cooled in its towel roll, gently unroll it. Don’t flatten it completely. You just want it open enough to spread the filling. Spoon on a generous layer of coconut pecan filling. Eyeball the thickness, but aim for a thin, even coat about a quarter inch thick. If you overfill, it will squish out and create gaps.
The parchment trick
If you struggle with the final roll, lay a piece of parchment on top of the filled cake and use it to guide the cake back into a roll, peeling it away as you go. This keeps your palms from sticking and helps keep the roll even.
Once rolled, wrap the cake in plastic and chill. Chilling helps it firm up so you can slice cleanly. If a small crack shows, no big deal. Dust with powdered sugar, drizzle melted chocolate, or swipe a little extra filling on the crack and call it rustic. Dessert tastes better when you’re relaxed about it.
Pro tip: if you’re in a chocolate mood while you wait for the cake to chill, this Butterfinger bundt cake is a fun bake for the weekend and uses a lot of the same pantry staples.
Chilling, Serving, and Storing
Once your roll is wrapped, chill it at least 1 hour. Two hours is even better. Chilling sets the swirl and makes slicing tidy. A warm serrated knife gives you neat slices. Run it under hot water, dry it, then slice. Wipe between each cut if you want picture-perfect edges.
How I serve it
I like to dust the top with powdered sugar and add a little ribbon of melted chocolate. If you have leftover filling, spoon a line down the top for drama. Serve it cool, not cold, so the filling relaxes and the chocolate tastes more chocolatey.
- Store slices in an airtight container in the fridge for up to 4 days.
- Let slices sit at room temperature 15 minutes before serving.
- Freeze tightly wrapped slices for up to 2 months. Thaw in the fridge overnight.
- Refresh the shine with a quick dusting of powdered sugar before serving.
Flavor gets better on day two. The coconut and pecan mingle with the chocolate cake and it becomes one complete bite. I love a thin slice with coffee in the afternoon. It makes a regular day feel special.
Common Questions
Can I make the filling ahead? Yes. Make it up to 3 days ahead and keep it in the fridge. Let it come to room temp and stir before spreading.
Do I need German chocolate specifically? It’s classic, but you can use semi-sweet. If you swap, add a teaspoon more sugar in the batter to balance.
How do I keep the cake from sticking to the towel? Use a clean, lint-free towel and dust generously with powdered sugar. Parchment on top can help if your towel is grabby.
What if the cake cracks a little? Fill and roll gently. Most cracks will hide in the swirl. Finish with a dusting or drizzle to disguise any stubborn ones.
Can I add more nuts? Totally. Add up to an extra quarter cup. For big crunch fans, chopped candied pecans are fantastic, just reduce the filling sugar slightly.
The Sweetest Chocolate Swirl You’ll Make This Season
This recipe won me over because it delivers the flavor of a classic German chocolate cake with an easy, sliceable swirl. The sponge is soft and flexible, the coconut pecan filling is rich and cozy, and the finished dessert looks like you spent all day on it. If you’ve never tried a cake roll, start with this German Chocolate Coconut Pecan Roll Cake and take it step by step. And if you want a reference for another approach to rolling, this German Chocolate Cake Roll – Global Bakes walkthrough is a nice companion read. I can’t wait to hear how your German Chocolate Coconut Pecan Roll Cake turns out. Pour a coffee, slice it thick, and treat yourself to a little victory bite today.
German Chocolate Coconut Pecan Roll Cake
Ingredients
Method
- Line a jelly roll pan with parchment paper and lightly grease it. Preheat the oven to 350°F (175°C). Dust a clean kitchen towel with powdered sugar.
- Whisk egg yolks with granulated and brown sugars until thick and pale. Add in oil, melted butter, vanilla, espresso powder, and buttermilk.
- In another bowl, sift flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
- In a clean bowl, whip the egg whites to soft peaks, then gently fold them into the batter in two additions.
- Spread the batter evenly in the prepared pan. Bake for 10 to 12 minutes until the top springs back lightly to the touch.
- Immediately loosen the edges, invert the cake onto the sugared towel, peel off the parchment, and roll the cake up with the towel from the short side. Let it cool completely in that rolled shape.
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, whisking, until it thickens and turns glossy.
- Remove from heat and stir in toasted coconut and chopped pecans. Let it cool to a spreadable texture.
- Gently unroll the cooled cake and spread a thin layer of coconut pecan filling over the cake, leaving a half-inch border from the edges.
- Roll the cake back up, using a piece of parchment to help if needed. Wrap the rolled cake in plastic and chill for at least 1 hour.
- Slice using a warm serrated knife for neat slices.
