What sets this cake apart is the homemade coconut pecan filling. It’s creamy, buttery, and loaded with toasted coconut and crunchy pecans. The texture is delightfully chewy and pairs perfectly with the chocolate sponge.
Rolling the cake may look tricky, but if you follow a few simple steps, you’ll get that impressive swirl every time. This recipe walks you through how to roll it up without cracks or breaks. Even beginners can master it with confidence.
It’s a showstopper dessert that’s perfect for holidays, birthdays, or whenever you want to wow your guests. You can make it a day ahead, and it stores well too. This cake feels festive and indulgent without being heavy.
Whether you’re a longtime fan of german chocolate cake or just want to try something new, this roll cake version is sure to impress. The soft, chocolate sponge is rich yet airy, making it easy to roll and perfect for holding the thick, decadent filling.
WHY YOU WILL LOVE THIS RECIPE
- Decadent flavour combination: Rich chocolate cake, creamy coconut pecan filling, and sweet chocolate glaze make every bite indulgent, moist, and unforgettable.
- Elegant presentation: The rolled shape with filling swirls and shiny glaze looks bakery-worthy, perfect for holidays, parties, or impressive family desserts.
- Moist and tender cake: The chocolate sponge is soft, airy, and flexible—ideal for rolling without cracking or losing its shape.
- Nutty caramel goodness: The coconut pecan filling is creamy, crunchy, and sweet—like the best part of german chocolate cake in every slice.
- Make-ahead friendly: This roll cake holds up well in the fridge, so you can prep it in advance and serve later without any stress.
- Customizable decoration: Dust with cocoa, drizzle chocolate, or garnish with pecans for a beautiful finish that suits any occasion.
- Crowd-pleaser: Loved by chocolate fans and dessert lovers alike, this cake always gets compliments and second servings at the table.
INGREDIENTS
For the chocolate sponge cake:
- 4 large eggs, separated
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the coconut pecan filling:
- ½ cup evaporated milk
- ½ cup brown sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
For topping (optional):
- Chocolate ganache or powdered sugar for dusting
DIRECTIONS
- Step No.1: Prepare the cake pan
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- Step No.2: Make the sponge batter
Beat egg yolks with both sugars until thick. Add vanilla. In a separate bowl, sift flour, cocoa, and salt. Fold into the yolk mixture.
- Step No.3: Whip and fold egg whites
In another bowl, beat egg whites until stiff peaks form. Gently fold into the chocolate batter in three additions to keep it airy.
- Step No.4: Bake the cake
Spread batter evenly in the prepared pan. Bake for 12–15 minutes until cake springs back when touched. Don’t overbake.
- Step No.5: Roll the cake
While warm, turn the cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake gently with the towel. Let cool completely.
- Step No.6: Make the filling
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat until thickened, about 10–12 minutes. Stir in coconut, pecans, and vanilla.
- Step No.7: Assemble the roll cake
Unroll the cooled cake, spread filling evenly, then roll it back up without the towel. Chill before slicing. Drizzle with ganache if desired.
TIPS FOR SUCCESS
- Use parchment paper: Lining your jelly roll pan ensures easy release and helps you roll the cake neatly without sticking or tearing.
- Roll while warm: Roll the cake in a towel or parchment while it's warm to set the shape and prevent cracking later.
- Cool before filling: Let the rolled cake cool completely before unrolling and adding filling, so the creamy layer doesn’t melt or ooze.
- Spread filling evenly: Distribute coconut pecan filling all the way to the edges for balanced flavour and smooth rolling.
- Chill before slicing: Refrigerate the roll cake for at least 1 hour before slicing to firm it up and ensure clean, neat pieces.
- Trim edges before serving: Slice off the ends to reveal perfect swirls and a polished look, just like bakery roll cakes.
- Use serrated knife: A serrated knife ensures cleaner slices and preserves the roll’s shape better than a regular kitchen knife.
VARIATIONS
- Add chocolate chips: Sprinkle mini chocolate chips into the filling for extra richness and little bites of melty goodness in each slice.
- Infuse with coffee: Add espresso powder to the cake batter for a mocha twist that intensifies the chocolate flavour beautifully.
- Use toasted coconut: Toast the coconut for deeper, nuttier flavour and a bit of extra texture in the pecan filling.
- Glaze with ganache: Swap regular glaze with rich chocolate ganache for a shinier, more decadent finish that elevates the entire dessert.
- Try a bundt version: Use the same cake and filling flavours in a bundt pan for a layered German chocolate bundt cake twist.
- Add bourbon: Mix a splash of bourbon into the pecan filling for a sophisticated flavour with a Southern-inspired twist.
- Use walnuts instead: Substitute pecans with walnuts for a slightly different nutty texture and taste in the coconut filling.
SERVING AND STORAGE
Serving
Slice and serve chilled or at room temperature with coffee or whipped cream on the side.
Storage
Wrap tightly in plastic wrap and refrigerate for up to 4 days. Best served within 2 days for freshness.
FAQ
Yes! Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Roll it while still warm and do not overbake. A soft, flexible sponge is key.
You can, but the homemade coconut pecan filling is what makes it authentic and special.
A 10x15-inch jelly roll pan is ideal. Don’t use a regular baking dish—it’s too deep.
Yes, but bake in two separate pans for even cooking and easy rolling.
This German Chocolate Coconut Pecan Roll Cake combines the richness of chocolate with the classic coconut-pecan filling in a swirl. It’s fun to make and perfect for special occasions.
This german chocolate Coconut Pecan Roll Cake combines the richness of chocolate with the classic coconut-pecan filling in a swirl. It’s fun to make and perfect for special occasions.
Even if you’re new to baking rolled cakes, this recipe makes it approachable and rewarding.
This roll cake is especially great for holidays, birthdays, or dinner parties.
GERMAN CHOCOLATE COCONUT PECAN ROLL CAKE
Ingredients
For the Chocolate Cake:
- 4 large eggs separated
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ⅓ cup water
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Coconut Pecan Filling:
- ¾ cup evaporated milk
- ½ cup brown sugar
- ¼ cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- ¾ cup chopped pecans
Optional Garnish:
- Powdered sugar for dusting
- Melted chocolate drizzle or whipped cream
Instructions
Preheat & Prepare Pan:
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
Make the Cake Batter:
- Beat egg yolks with sugar, oil, water, and vanilla. In a separate bowl, whisk cocoa, flour, baking powder, and salt. Combine wet and dry ingredients. Beat egg whites to stiff peaks and fold into batter.
Bake:
- Spread batter evenly in the pan and bake for 12–15 minutes, until the cake springs back when touched.
Roll the Cake:
- While hot, invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and gently roll the cake with the towel. Let cool completely.
Make the Filling:
- In a saucepan, combine evaporated milk, both sugars, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
Assemble:
- Unroll the cooled cake, spread with filling, then re-roll gently without the towel. Chill if needed for cleaner slicing.
Serve:
- Dust with powdered sugar or drizzle with chocolate before slicing.
Notes
Freezing: Freeze for up to 1 month—thaw in fridge before serving.
Extra Richness: Add a thin layer of chocolate ganache before filling.
Festive Touch: Sprinkle with toasted coconut or pecans on top.
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