Hello, chocolate lovers! If you’re a fan of decadently rich desserts that combine the flavors of chocolate, coconut, and pecans, this German Chocolate Coconut Pecan Roll Cake is a must-try. This luxurious dessert brings together layers of cocoa cake rolled with sweetened coconut and toasted pecans, topped with a silky chocolate ganache. Let’s dive in to create this mouth-watering treat!
Introduction
The German Chocolate Coconut Pecan Roll Cake is inspired by the classic German Chocolate Cake, traditionally topped with coconut-pecan frosting. This version transforms it into an elegant roll cake, making it not only flavorful but visually stunning. Perfect for holidays or special occasions, this dessert is sure to wow your guests with its rich flavors and impressive presentation.
Ingredients for Decadent German Chocolate Coconut Pecan Roll Cake
Gather these ingredients to create a luscious chocolate roll with creamy coconut pecan filling and topping. For substitutions, see the “Tips” section.
Cake
- 4 large eggs, separated
- 1/2 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 tsp vanilla extract
Filling and Topping
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 cup chocolate ganache
- Optional: Extra pecans and shredded coconut for garnish
How to Make German Chocolate Coconut Pecan Roll Cake – Step by Step
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Prepare the Egg Mixture: Separate eggs, beating yolks with half the sugar until thick and pale. Add milk and vanilla extract, mixing to combine.
- Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt.
- Fold Together: Carefully fold the dry ingredients into the egg yolk mixture.
- Beat Egg Whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Blend and Bake: Fold egg whites into the chocolate batter in three additions, then pour into the prepared pan, spreading evenly. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Roll and Cool: Immediately roll the cake in a kitchen towel dusted with powdered sugar, then let it cool completely.
- Assemble the Filling: Unroll the cake, spread with sweetened condensed milk, toasted coconut, and chopped pecans, then re-roll tightly.
- Garnish: Drizzle chocolate ganache over the top, garnishing with extra toasted coconut and pecans if desired.
Helpful Tips for German Chocolate Coconut Pecan Roll Cake
Enhance your cake with these tips, ensuring a perfect roll and balanced flavors.
- Use Fresh Ingredients: Ensure fresh eggs for better volume in the egg whites.
- Don’t Overmix: Gently fold the ingredients to keep the cake fluffy.
- Roll While Warm: Rolling immediately helps prevent cracking.
Cooking Tips for the Best German Chocolate Coconut Pecan Roll Cake
These techniques guarantee great results every time.
- Cake Roll Technique: For best results, roll and unroll the cake with a gentle hand to keep it smooth.
- Baking Equipment: Use a quality jelly roll pan to ensure even baking.
Serving Suggestions for German Chocolate Coconut Pecan Roll Cake
Serve this decadent dessert with a dollop of whipped cream or alongside fresh fruit like strawberries for added freshness. Pair with a cup of coffee or a glass of milk to balance the richness.
Nutritional Information
Each serving of German Chocolate Coconut Pecan Roll Cake offers a delicious balance of flavors and nutrients.
Nutritional Info for German Chocolate Coconut Pecan Roll Cake (per slice):
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 95mg
- Carbohydrates: 28g
- Fiber: 3g
- Sugars: 19g
- Protein: 5g
Storage and Leftovers for German Chocolate Coconut Pecan Roll Cake
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave for 10-15 seconds to warm slightly before serving.
Frequently Asked Questions (FAQs) for German Chocolate Coconut Pecan Roll Cake
1. Can I make this cake in advance?
Yes! Simply prepare and store it tightly wrapped in the fridge.
2. Can I use unsweetened coconut?
Yes, but the cake will be less sweet. Add extra sugar if desired.
3. Can this cake be frozen?
Yes, freeze for up to 1 month. Thaw before serving.
4. What can I substitute for sweetened condensed milk?
Use evaporated milk and sugar, reducing to a thick consistency.
Related Recipes for German Chocolate Cake Lovers
For those interested in similar recipes, check out these delicious options from Optimal Recipes:
Conclusion
Thank you for exploring this delicious recipe for German Chocolate Coconut Pecan Roll Cake. Give it a try, and don’t forget to share your experience! Enjoy the rich chocolate flavor paired with coconut and pecan goodness.
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German Chocolate Coconut Pecan Roll Cake Delight
Description
Welcome to this delicious journey with our German Chocolate Roll Cake, also known as the German Chocolate Coconut Pecan Roll Cake. Today, we’re diving into a recipe that brings the rich, gooey textures of coconut and pecan together with the decadent flavors of chocolate. This recipe promises a blend of classic flavors wrapped up in a roll cake that will be the showstopper of any dessert spread. Get ready for an indulgent treat!
Ingredients
- Cake Ingredients:
- 4 large eggs, separated
- 1/2 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 tsp vanilla extract
- Filling and Topping Ingredients:
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 cup chocolate ganache
- Extra pecans and shredded coconut for garnish
Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing for easy removal and cleanup. - Prepare the Batter
- In a large bowl, beat egg yolks with half the sugar until the mixture turns thick and pale.
- Add milk and vanilla extract, blending until smooth.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Incorporate Ingredients
Gradually fold the dry ingredients into the egg yolk mixture, blending carefully to retain air. - Beat Egg Whites
In a separate clean bowl, whisk the egg whites until soft peaks form, then gradually add the remaining sugar, beating until stiff peaks form. - Combine and Bake
Gently fold the egg whites into the chocolate batter in three batches. Pour the batter evenly into the prepared pan, then bake for 10-12 minutes, or until a toothpick comes out clean. - Rolling the Cake
Roll the cake in a kitchen towel dusted with powdered sugar while warm, then allow it to cool completely. - Prepare the Filling and Assemble
Once cooled, unroll the cake. Spread the condensed milk, toasted coconut, and chopped pecans over the surface, then carefully roll it back up. - Decorate with Ganache
Drizzle chocolate ganache over the top of the cake, then sprinkle additional toasted coconut and pecans for garnish.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for a smoother, fluffier batter.
- Use Parchment Paper: Lining your pan prevents sticking and makes it easy to roll the cake without cracking.
- Toast the Coconut: Toasting the coconut adds a deeper flavor and a nice crunch to the filling.
