Indulgent German Chocolate Roll Cake with Coconut and Pecans: A Decadent Delight

Are you ready to treat yourself? If you’re nodding your head right now, then my Indulgent German Chocolate Roll Cake with Coconut and Pecans is just what you need. This cake is perfect for those moments when you want something special to impress your friends, celebrate a birthday, or even just to brighten up a Wednesday afternoon. Seriously, is there anything better than a rich chocolate cake inspired by the beloved German chocolate flavor? Trust me, this cake will steal the show at any gathering!

Why You’ll Love This Indulgent German Chocolate Roll Cake

First things first, let’s talk about why this cake deserves a prime spot in your recipe repertoire. The layers of chocolate, coconut, and pecans create a flavor profile that’s not only delicious but also irresistibly comforting. It’s like a warm hug from the inside out! Plus, rolling the cake makes it visually impressive—your guests will think you spent all day crafting a bakery-level masterpiece. But don’t worry; I won’t tell them how easy it was!

Ingredients You’ll Need

Before you dive in, let’s gather everything you need. Here’s what you’ll need for this decadent delight:

For the Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 5 large eggs, separated
• ½ cup buttermilk
• 1 tsp vanilla extract
• ¼ cup vegetable oil

For the Filling:

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 can (14 oz) sweetened condensed milk

For the Frosting:

• ½ cup butter, softened
• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 2 tbsp milk

Steps to Make This Decadent Delight

Let’s get down to business and make this dreamy cake!

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan (10×15 inches) with parchment paper. Trust me, it makes the cake come out easily.

2. Whisk the Peanut-Buttery Air Then Combine Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk it until it almost feels like you’re blowing fairy dust.

3. Egg Creations: In another bowl, beat the egg yolks (saving the whites for later) until smooth, then add in the buttermilk, vanilla, and oil. Fold this mixture into the dry ingredients.

4. Whip the Egg Whites: In a separate bowl, beat the egg whites until they form stiff peaks (think of fluffy clouds). Carefully fold the beaten egg whites into the chocolate batter until just combined. Don’t overdo it; we want to keep that lightness!

5. Bake the Cake: Pour the batter into your prepared pan and spread it out evenly. Bake for 12-15 minutes or until a toothpick comes out clean. Let it cool slightly.

6. Prepare the Filling: While the cake cools, mix the coconut, pecans, and sweetened condensed milk in a bowl. This is your layer of magic—how can you not love coconut and pecans together?

7. Assemble: Once the cake has cooled for about 5 minutes, flip it onto a clean dish towel dusted with powdered sugar. Spread the coconut mixture evenly over the cake. Now, here’s the fun part: carefully roll the cake up, starting from the short end. It’s okay if it cracks a little, that just makes it look more homemade!

8. Chill: Pop the rolled cake in the fridge for about 30 minutes. This will help it set perfectly.

9. Frost It Up: For the frosting, beat the butter until smooth, gradually add powdered sugar, cocoa powder, and vanilla, mixing in the milk until you hit that dreamy, spreadable consistency. Spread this luscious frosting over the entire roll when it’s cold.

10. Slice and Serve: Finally, slice your beautiful creation and behold the delight! Each slice reveals that gorgeous filling we all adore.

Cooking Tips

• Pecans Beyond the Filling: Want to take it up a notch? Toast the pecans before adding them to the filling for an extra crunch.
• Don’t Panic About the Roll: If your cake cracks while rolling, don’t sweat it! That’s just character. Plus, with frosting on top, no one will notice!
• Milk Matters: If you’re out of buttermilk, you can make a quick substitute by mixing milk with a teaspoon of vinegar or lemon juice and letting it sit for a few minutes.

A Personal Note

This recipe is one I hold dear. My sister Patricia and I would whip up a batch every time we were looking to sweeten up a gloomy day or celebrate our favorite occasions. Each bite brings back warm memories of laughter and story-sharing. You know, the kind of moments that make life a little bit sweeter.

FAQs

Can I substitute coconut?
Absolutely! If coconut’s not your thing, you can swap it out for chopped chocolate or dried cherries to add a delightful twist.

How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days—if there’s any left, that is!

Can I freeze the cake?
You can! Just ensure it’s well-wrapped. It’ll keep for about a month in the freezer. Just remember to defrost it in the fridge overnight before serving.

Now that you have all the tools you need, why not give this Indulgent German Chocolate Roll Cake with Coconut and Pecans a try? It’s time to roll on over to deliciousness!

Are you ready to wow your taste buds? The kitchen awaits!

Meta Description: Indulgent German chocolate roll cake with coconut and pecans is the perfect recipe for celebrating special moments. Quick, easy, and delicious!

German Chocolate Roll Cake

A decadent German chocolate roll cake filled with coconut and pecans, perfect for impressing guests or celebrating special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: German

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 5 large eggs, separated
• ½ cup buttermilk
• 1 tsp vanilla extract
• ¼ cup vegetable oil

For the Filling

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 can (14 oz) sweetened condensed milk

For the Frosting

• ½ cup butter, softened
• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 2 tbsp milk

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a jelly roll pan (10x15 inches) with parchment paper.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. In another bowl, beat the egg yolks until smooth, then add in the buttermilk, vanilla, and vegetable oil. Fold this mixture into the dry ingredients.
4. In a separate bowl, beat the egg whites until they form stiff peaks. Carefully fold the beaten egg whites into the chocolate batter until just combined.

Baking the Cake

1. Pour the batter into your prepared pan and spread it out evenly. Bake for 12-15 minutes or until a toothpick comes out clean. Let it cool slightly.

Preparing the Filling

1. Mix the coconut, pecans, and sweetened condensed milk in a bowl.

Assembling

1. Once the cake has cooled for about 5 minutes, flip it onto a clean dish towel dusted with powdered sugar. Spread the coconut mixture evenly over the cake.
2. Carefully roll the cake up, starting from the short end.
3. Pop the rolled cake in the fridge for about 30 minutes to help it set perfectly.

Frosting

1. For the frosting, beat the butter until smooth, gradually add powdered sugar, cocoa powder, and vanilla, mixing in the milk until you reach a spreadable consistency.
2. Spread the frosting over the entire roll when it’s cold.

Serving

1. Slice your beautiful creation and serve.

Notes

Toast the pecans for an extra crunch. If the cake cracks while rolling, don't worry; it's just character!