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GERMAN CHOCOLATE COCONUT PECAN ROLL CAKE

Sana Umer
This decadent German Chocolate Coconut Pecan Roll Cake wraps rich chocolate sponge around a sweet, buttery coconut pecan filling. A stunning and indulgent dessert that's perfect for celebrations, holidays, or anyone who loves classic German chocolate cake.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill time: 1 hour
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 serves
Calories 420 kcal

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

Make Ahead: Can be made the night before; wrap and refrigerate.
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.
Keyword chocolate pecan cake roll, coconut pecan filling, erman chocolate roll cake, holiday chocolate dessert