Description
This Decadent German Chocolate Coconut Pecan Roll Cake is a rich and indulgent dessert featuring a soft cocoa sponge cake rolled with luscious coconut pecan frosting.
Ingredients
Scale
- 4 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for towel)
- 1 cup evaporated milk
- 3 egg yolks
- 1 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Beat eggs in a large bowl until thick and lemon-colored. Gradually add granulated sugar and vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold into egg mixture.
- Pour batter into a parchment-lined jelly roll pan. Bake at 350°F (175°C) for 12–15 minutes or until cake springs back.
- While hot, invert onto a towel dusted with powdered sugar. Remove parchment, then roll the cake gently in the towel and let cool completely.
- In a saucepan, whisk together evaporated milk, egg yolks, and brown sugar. Cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in butter, vanilla, coconut, and pecans. Let frosting cool.
- Unroll the cooled cake. Spread frosting evenly, then re-roll the cake gently. Spread remaining frosting over the top.
- Chill for 30 minutes before serving. Slice and enjoy.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 34g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg