German Chocolate Coconut Pecan Roll Cake-A moist chocolate sponge rolled with creamy coconut-pecan filling—like the classic German chocolate cake, but with a stunning twist

Introduction

This German Chocolate Coconut Pecan Roll Cake takes everything you love about the traditional German chocolate cake—rich cocoa flavor, buttery coconut-pecan filling—and transforms it into a beautiful, sliceable roll. It’s soft, gooey, and layered with texture and flavor.

Perfect for birthdays, holidays, or any celebration, this cake is a showstopper that’s surprisingly easy to make. The sponge is light and flexible, the filling is creamy and nutty, and the final roll is a slice of heaven.

Ingredients (Serves 10)

For the Chocolate Sponge Cake

4 large eggs, separated
½ cup granulated sugar (divided)
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp salt
1 tsp vanilla extract
Powdered sugar (for dusting)

For the Coconut Pecan Filling

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup unsalted butter
1 tsp vanilla extract
1½ cups shredded sweetened coconut
1 cup chopped pecans

Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.

Step 2: Make the Cake Batter

Beat egg whites until soft peaks form. Gradually add ¼ cup sugar and beat until stiff peaks form.
In a separate bowl, beat egg yolks with remaining ¼ cup sugar and vanilla until pale and thick.
Sift in flour, cocoa powder, and salt. Fold gently into yolk mixture.
Fold in whipped egg whites just until combined—don’t overmix.

Step 3: Bake the Cake

Spread batter evenly in prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

While hot, invert cake onto a clean towel dusted with powdered sugar. Peel off parchment. Starting from the short end, roll up with the towel and let cool completely.

Step 5: Make the Filling

In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened (about 8–10 minutes).
Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.

Step 6: Assemble the Cake

Unroll the cooled cake. Spread the coconut-pecan filling evenly over the surface. Gently re-roll the cake (without the towel) into a log.

Step 7: Chill & Serve

Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set. Slice and serve chilled or at room temperature

Tips for Success

Roll while warm to prevent cracking.
Use room-temp eggs for better volume.
Toast the pecans and coconut for deeper flavor.
Let the filling cool completely before spreading to avoid melting the cake.
Chill before slicing for clean, beautiful cuts.

Serving Suggestions

Dust with powdered sugar or drizzle with chocolate ganache.
Serve with whipped cream or vanilla ice cream.
Garnish with extra toasted coconut and pecans for flair.
Pair with coffee, espresso, or a glass of milk.

Variations to Try

Ganache Topping: Pour chocolate ganache over the roll for extra indulgence.
Nut-Free Version: Use sunflower seeds or omit nuts entirely.
Mini Rolls: Divide batter and filling to make individual roll cakes.
Gluten-Free: Use a gluten-free flour blend and check labels on ingredients.

Storage

Refrigerate in an airtight container for up to 4 days.
Freeze slices individually for up to 1 month—thaw in the fridge before serving.

Final Thoughts

This German Chocolate Coconut Pecan Roll Cake is rich, nostalgic, and absolutely stunning. Whether you’re baking for a celebration or just want to treat yourself, it’s a dessert that delivers every time.