Name: German Chocolate Cake Roll: Decadent Coconut and Pecan Filled Dessert Recipe
Prep time: 20 min
Cook time: PT-491255H20M15S
Total time: PT-491255H20M15S
Cuisine: German
Ingredients: ¾ cup all-purpose flour (90 g); ¼ cup cocoa powder (25 g); 1 tsp baking powder; ¼ tsp salt; 4 large eggs (room temperature); ¾ cup granulated sugar (150 g); 1 tsp vanilla extract; 2 tbsp milk; 1 cup evaporated milk (240 ml); ¾ cup granulated sugar (150 g); 3 large egg yolks; ½ cup unsalted butter (115 g), cubed; 1 tsp vanilla extract; 1 cup sweetened shredded coconut; ¾ cup chopped pecans; 120 g (4 oz) semisweet chocolate, chopped; ½ cup heavy cream (120 ml); 1 tbsp butter (optional, for shine); Extra shredded coconut (for garnish); Whole or halved pecans (for garnish)

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Introduction

The German Chocolate Cake Roll is a delightful twist on a classic dessert, featuring a light cocoa sponge wrapped around a rich coconut and pecan filling. Topped with a smooth chocolate ganache, this dessert is perfect for special occasions or whenever you want to impress with homemade sweetness.

The image shows a chocolate roll cake on a white rectangular plate with a white marbled background. The cake has a dark brown chocolate sponge that is rolled with a creamy white filling mixed with small pieces of light brown nuts. The outside is covered with a smooth chocolate glaze that is drizzled over the top, creating shiny dark lines that flow down the sides. White shredded coconut is sprinkled on top, along with whole pecans scattered across the cake and plate, adding texture and a rich brown color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup all-purpose flour (90 g)
¼ cup cocoa powder (25 g)
1 tsp baking powder
¼ tsp salt
4 large eggs (room temperature)
¾ cup granulated sugar (150 g)
1 tsp vanilla extract
2 tbsp milk
1 cup evaporated milk (240 ml)
¾ cup granulated sugar (150 g)
3 large egg yolks
½ cup unsalted butter (115 g), cubed
1 tsp vanilla extract
1 cup sweetened shredded coconut
¾ cup chopped pecans
120 g (4 oz) semisweet chocolate, chopped
½ cup heavy cream (120 ml)
1 tbsp butter (optional, for shine)
Extra shredded coconut (for garnish)
Whole or halved pecans (for garnish)

Instructions

Step 1: Preheat the oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper to prevent sticking and to make removing the cake easier.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine evenly.
Step 3: In a separate large bowl, beat the room-temperature eggs with ¾ cup granulated sugar until the mixture is thick, pale, and has tripled in volume—about 5 minutes.
Step 4: Gently fold in the vanilla extract and milk. Then sift the dry ingredients over the egg mixture and carefully fold until just combined, keeping the batter airy.
Step 5: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, until the cake springs back when touched and feels soft and pliable.
Step 6: While still warm, invert the cake onto a clean kitchen towel lightly dusted with powdered sugar. Remove the parchment paper and roll the cake up gently with the towel, starting from a short end. Let it cool completely in this rolled shape.
Step 7: For the filling, whisk together evaporated milk, ¾ cup sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until thickened, about 8–10 minutes.
Step 8: Remove from heat and stir in the butter, vanilla extract, shredded coconut, and chopped pecans. Allow the filling to cool until spreadable.
Step 9: Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over it. Roll the cake back up tightly and place it seam-side down on a serving platter.
Step 10: To make the ganache, heat heavy cream until just simmering. Pour over the chopped semisweet chocolate and let sit 2 minutes to melt, then stir until smooth and glossy. Stir in butter for added shine if desired.
Step 11: Pour the ganache over the cake roll and spread evenly. Garnish with extra shredded coconut and whole or halved pecans for a beautiful finish.

Tips & Variations

Beating the eggs and sugar until thick is key to a light sponge, so don’t rush this step.
If you prefer, replace pecans with walnuts for a different nutty flavor.
To make slicing easier and prevent cracking, chill the cake roll for 30 minutes before cutting.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving. Leftovers can be tightly wrapped and frozen for up to 1 month; thaw in the fridge overnight.

How to Serve

The image shows several slices of a chocolate and cream swirl roll cake placed on a white marbled surface. Each slice has a thick dark brown chocolate cake layer rolled tightly with a creamy light beige filling with a slightly crumbly texture. The outer chocolate layer is coated with small pieces of pecans and white shredded coconut, giving a rough texture on top. Some slices are stacked with visible layers, while others lay flat, showing the spiral pattern clearly. Nearby, there are glass jars filled with chopped pecans and shredded coconut, scattered pieces of pecans are also spread around the cake slices. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake in advance?

Yes, you can bake the sponge a day ahead. Once cooled, keep it wrapped tightly in plastic wrap to retain moisture.

What if I don’t have evaporated milk for the filling?

You can substitute with regular milk, but evaporated milk adds richness and thickness that complement the filling’s texture.