Description
This Decadent German Chocolate Coconut Pecan Roll Cake is a luscious dessert featuring a light cocoa sponge rolled with a rich coconut-pecan filling and topped with a smooth chocolate ganache. It’s perfect for special occasions or whenever you crave a classic southern treat with a delightful blend of textures and flavors.
Ingredients
Scale
For the Cake
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
For the Filling
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg yolk
- 3/4 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
For the Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan to prevent sticking.
- Mix Dry Ingredients and Egg Yolks: Sift together the flour, cocoa powder, and salt. In a separate bowl, beat the egg yolks with 1/2 cup of the granulated sugar until smooth and pale. Carefully fold the dry ingredients into the yolk mixture.
- Beat Egg Whites and Combine: Whip the egg whites until stiff peaks form, then gently fold them into the batter to maintain airiness.
- Bake the Cake: Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes until set. Immediately after baking, roll the cake with a clean kitchen towel and allow it to cool completely to help it hold its shape.
- Make the Filling: In a saucepan, combine evaporated milk, unsalted butter, remaining sugar, and egg yolk. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat, then stir in shredded coconut, chopped pecans, and vanilla extract. Allow the filling to cool.
- Assemble the Cake: Carefully unroll the cooled cake, spread the coconut-pecan filling evenly over the surface, then roll the cake back tightly without the towel.
- Prepare the Ganache: Heat the heavy cream until just simmering, then pour over the semi-sweet chocolate chips. Stir until the ganache is smooth and glossy.
- Finish the Cake: Spread the ganache evenly over the rolled cake to coat it completely.
- Chill and Serve: Refrigerate the cake for 1 hour to set the ganache and flavors. Slice and serve chilled for the best taste and texture.
Notes
- Rolling the cake while warm with a towel prevents cracking when you fill it later.
- Do not overbake; the cake should remain pliable for rolling.
- Use fresh eggs for best results and texture.
- You can toast the pecans lightly to enhance their flavor before mixing with the filling.
- Store leftovers covered in the refrigerator for up to 3 days.
