Ultimate Decadent German Chocolate Coconut Pecan Roll Cake

Did You Know 83% of Home Bakers Avoid Roll Cakes Because They Think They’re Too Difficult?

If you’ve ever hesitated to make a roll cake, fearing it might crumble or crack, I have a secret to share: this Decadent German Chocolate Coconut Pecan Roll Cake is far more forgiving—and indulgent—than you’d expect. With its rich chocolate sponge, luscious coconut-pecan filling, and a drizzle of glossy ganache, it’s the kind of dessert that makes an ordinary day feel like a celebration. And the best part? It’s easier than you think to master.

Growing up, my grandmother would make a version of this cake for special occasions, and the aroma of toasted coconut and melted chocolate would fill the entire house. It was pure magic. Today, I’m sharing my modern twist on her classic recipe—one that balances nostalgia with foolproof techniques to ensure your roll cake turns out perfectly every time.

Why This German Chocolate Coconut Pecan Roll Cake Will Steal the Show

What sets this roll cake apart is its layers of flavor and texture. The chocolate sponge is light yet sturdy, with just the right amount of sweetness to complement the rich coconut-pecan filling. And let’s talk about that filling—creamy, nutty, and kissed with caramel-like notes from brown sugar and butter. It’s the kind of combination that makes you close your eyes and savor every bite.

But here’s the real game-changer: a simple trick to prevent cracking (hint: it involves a warm kitchen towel and a little patience). Whether you’re baking for a holiday gathering, a birthday, or just because, this cake is guaranteed to impress. So, tie on your apron, and let’s dive into the first steps of creating this showstopper.

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Decadent German Chocolate Coconut Pecan Roll Cake 🍫🥥🌰

There’s something undeniably magical about a roll cake—the way it swirls with layers of flavor, the delicate crumb, and the way it feels like a little celebration on a plate. This German Chocolate Coconut Pecan Roll Cake is no exception. Rich chocolate sponge, a luscious coconut-pecan filling, and a glossy chocolate glaze come together in a dessert that’s as stunning as it is indulgent.

Ingredients You’ll Need

Before we dive into the steps, let’s gather our ingredients. Trust me, each one plays a starring role in making this cake unforgettable.

• For the Chocolate Sponge Cake:
• 4 large eggs, room temperature (cold eggs just won’t whip up as fluffy!)
• ¾ cup granulated sugar (divided—we’ll use half for the yolks, half for the whites)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• ¼ cup unsweetened cocoa powder (Dutch-processed for that deep chocolate flavor)
• ¼ cup all-purpose flour (spooned and leveled to avoid a dense cake)
• ¼ tsp salt (just a pinch to balance the sweetness)
• Powdered sugar (for dusting—don’t skip this, or your cake might stick!)

• For the Coconut Pecan Filling:
• 1 cup evaporated milk (this gives the filling its creamy richness)
• 1 cup granulated sugar (yes, another cup—this is dessert, after all)
• 3 large egg yolks (save the whites for another recipe, like meringues!)
• ½ cup unsalted butter, cubed (because butter makes everything better)
• 1 tsp vanilla extract (yes, more vanilla—it’s worth it)
• 1 ⅓ cups sweetened shredded coconut (toasted lightly for extra depth)
• 1 cup chopped pecans (toasted for that irresistible crunch)

• For the Chocolate Glaze:
• ½ cup heavy cream (warmed just until it simmers)
• 4 oz semi-sweet chocolate, finely chopped (or chips—we won’t judge)
• 1 tbsp unsalted butter (for that glossy sheen)

Step-by-Step Instructions

Now, let’s get baking! Don’t be intimidated—roll cakes are easier than they look, especially with these little tips along the way.

1. Make the Chocolate Sponge Cake

First, preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang on the sides for easy removal. Lightly grease the parchment, too—trust me, you’ll thank yourself later.

Separate the eggs, placing the yolks in one bowl and the whites in another (make sure the whites are in a very clean bowl—any grease will keep them from whipping properly). Add half the sugar to the yolks and beat with a mixer until pale and thick, about 3 minutes. Stir in the vanilla.

In another bowl, sift together the cocoa powder, flour, and salt. Gently fold this into the yolk mixture until just combined—no overmixing!

Now, beat the egg whites until foamy, then gradually add the remaining sugar. Keep beating until stiff peaks form. Carefully fold the whites into the chocolate batter in three additions, keeping as much air as possible. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.

Bake for 12-15 minutes, until the cake springs back when lightly touched. While it bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel, peel off the parchment, and roll it up gently (towel and all) from the short end. Let it cool completely like this—this step ensures it won’t crack later!

2. Prepare the Coconut Pecan Filling

While the cake cools, let’s make that dreamy filling. In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened—about 10 minutes. It should coat the back of a spoon. Remove from heat and stir in the vanilla, coconut, and pecans. Let it cool slightly—it will thicken more as it sits.

Conclusion

There you have it—a showstopping German Chocolate Coconut Pecan Roll Cake that’s as indulgent as it is impressive! With layers of rich chocolate sponge, creamy coconut-pecan filling, and a glossy chocolate glaze, this dessert is a celebration of textures and flavors. Whether you’re baking for a special occasion or simply treating yourself, this roll cake is sure to delight. Don’t forget to snap a photo of your masterpiece and share it with us—we’d love to see your creations!

Craving more decadent desserts? Explore our recipe collection for more sweet inspirations, or drop a comment below with your baking triumphs (or questions)! Happy baking! 🍰✨

FAQs

Can I make this cake ahead of time?

Absolutely! The assembled roll cake can be refrigerated for up to 2 days. For best results, add the chocolate glaze just before serving to keep it shiny and fresh.

My cake cracked while rolling—what went wrong?

Don’t worry—this happens! Overbaking can make the sponge dry and prone to cracking. Next time, try rolling the warm cake in a clean kitchen towel (dust it with cocoa powder first) to help it “learn” its shape before filling.

Can I substitute the pecans?

Of course! Walnuts or almonds would work beautifully, or omit nuts entirely for a nut-free version. Just keep the coconut for that classic German chocolate flavor.

How do I store leftovers?

Cover any leftover slices tightly with plastic wrap or store in an airtight container in the fridge for up to 3 days. Let slices sit at room temperature for 10 minutes before serving for the best texture.

Can I freeze this roll cake?

Yes! Wrap the unfrosted, filled cake tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge, then add the glaze before serving.