This Decadent German Chocolate Coconut Pecan Roll Cake is a delightful twist on the classic German chocolate cake, featuring a light and airy sponge cake rolled around a rich filling of sweetened condensed milk, melted butter, vanilla, pecans, and shredded coconut. It’s a dessert that perfectly balances sweetness and texture, making it a showstopper for any occasion.
Why You Will Love This Recipe
You will love this recipe for its combination of flavors and textures. The light sponge cake contrasts beautifully with the creamy, nutty filling, while the coconut adds a tropical flair. Perfect for birthdays, holidays, or just a special treat, this roll cake is not only visually appealing but also incredibly satisfying to eat. Plus, it’s surprisingly easy to make, ensuring that even novice bakers can impress their friends and family with this stunning dessert.
Introduction
German chocolate cake is a classic favorite, known for its rich chocolate flavor and decadent frosting. However, this roll cake version elevates the traditional recipe by incorporating a delightful filling that adds a unique texture and flavor profile. The process of rolling the cake may seem intimidating, but with a little patience and practice, you’ll create a stunning dessert that will be the highlight of any gathering. Let’s dive into the ingredients and preparation steps to bring this delicious cake to life!
Ingredients:
For the Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- Pinch of salt
For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Prepare a 15×10 inch baking sheet by lining it with parchment paper, making sure to leave an overhang on the long sides. This will make it easier to lift the cake out later.
Step 2: Make the Cake Batter
In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become foamy. Gradually add 1/4 cup of the granulated sugar, and continue beating on high speed until stiff peaks form. In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until the mixture is thick and lemon-colored. Gently fold the egg yolk mixture into the egg whites in three additions. Finally, sift the flour and salt over the combined egg mixture and gently fold until just combined, being careful not to deflate the batter.
Step 3: Bake the Cake
Pour the batter evenly into the prepared baking pan, spreading it out gently with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it to prevent over-baking.
Step 4: Make the Filling
While the cake is baking, prepare the filling. In a medium bowl, combine the sweetened condensed milk, melted butter, and vanilla extract. Stir in the chopped pecans and shredded coconut until everything is well mixed.
Step 5: Roll the Cake
As soon as the cake is done baking, remove it from the oven and invert it onto a clean kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one of the long sides, gently roll up the cake in the towel, jelly-roll style, ensuring that it is rolled tightly but not so tight that it cracks. Let the cake cool completely in the towel, which will help it maintain its shape.
Step 6: Fill and Serve
Once the cake has cooled, carefully unroll it from the towel. Spread the filling evenly over the surface of the cake, making sure to reach the edges. Roll the cake back up, this time without the towel. Wrap the rolled cake in plastic wrap and refrigerate it for at least 2 hours, allowing the flavors to meld and the cake to set before slicing and serving.
Serving Suggestions:
Serve the Decadent German Chocolate Coconut Pecan Roll Cake chilled, sliced into generous pieces. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with chocolate sauce or garnish with additional chopped pecans.
Tips:
- For extra richness, consider adding 1/4 cup of unsweetened cocoa powder to the cake batter for a chocolatey twist.
- If you want to make the cake even more decadent, drizzle it with melted chocolate or chocolate ganache just before serving.
- For a nut-free version, simply omit the pecans and increase the amount of shredded coconut for added texture.
- Make sure to use fresh eggs for the best volume when whipping the egg whites.
- If you’re short on time, you can prepare the cake a day in advance and store it in the refrigerator until you’re ready to serve.
Prep Time:
30 minutes
Cook Time:
10-12 minutes
Total Time:
Approximately 2 hours and 30 minutes (including chilling time)
Nutritional Information:
- Calories: 350 per serving (approx.)
- Protein: 5g
- Sodium: 150mg
Conclusion
This Decadent German Chocolate Coconut Pecan Roll Cake is a delightful dessert that combines the best elements of a classic German chocolate cake with the fun and elegance of a rolled cake. With its rich filling and light sponge, it is sure to be a hit at any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is a fantastic choice that will leave everyone asking for seconds.
Questions and Answers
1. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just make sure to wrap it tightly in plastic wrap and refrigerate until you’re ready to serve.
2. What can I substitute for pecans?
If you prefer a nut-free option, you can simply omit the pecans and increase the amount of shredded coconut. Alternatively, you could use walnuts or almonds if you still want some crunch.
3. How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days.
4. Can I freeze this cake?
Yes, you can freeze the rolled cake before filling it. Wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.
5. What can I serve with this cake?
This roll cake pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce. Fresh berries also make a lovely garnish.
