Description
Indulge in the rich flavors of this Decadent German Chocolate Coconut Pecan Roll Cake. A moist chocolate cake rolled with a luscious coconut-pecan filling, this dessert is a showstopper at any gathering.
Ingredients
Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting
Filling & Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Beat eggs until thick, then add sugar, vanilla, and buttermilk. Fold in dry ingredients and bake.
- Roll the cake: Dust a towel with powdered sugar, roll the cake, and let it cool.
- Make the filling: Cook evaporated milk, sugar, egg yolks, and butter until thick. Stir in vanilla, coconut, and pecans. Let cool.
- Assemble: Unroll the cake, spread filling, reroll, and top with remaining filling. Drizzle with chocolate if desired. Chill before slicing.
Notes
- Prepare the filling ahead for convenience.
- Trim the cake ends for a polished presentation.
- Store leftovers in the refrigerator for up to 4 days.
