Decadent German Chocolate Coconut Pecan Roll Cake: A Heavenly Dessert
Indulge in the rich and creamy flavors of this Decadent German Chocolate Coconut Pecan Roll Cake, a dessert that balances the lusciousness of chocolate with the crunchiness of pecans and the delicate sweetness of coconut. Perfect for any occasion, this roll cake is sure to impress your family and friends with its delightful combination of textures and flavors.
Recipe Overview
- Difficulty Level: Intermediate
- Category: Dessert
- Cuisine: German
- Cost: $$
Why You’ll Love This Recipe
This German Chocolate Coconut Pecan Roll Cake offers an irresistible blend of rich and moist chocolate cake with a creamy coconut pecan filling, making it a standout dessert for special occasions. Its elegant presentation and gourmet taste will make your gatherings memorable. Whether for a holiday celebration or a special dinner party, this cake is a showstopper.
Context/Background
German Chocolate Cake, originally named after American baker Samuel German, became popular in the 1950s. This variation, featuring a roll cake form, highlights the classic flavors in a slightly modern twist. The addition of coconut and pecan adds a unique texture that complements the rich chocolate flavor.
Common Mistakes to Avoid
- Over-baking the cake, as it may result in a dry texture.
- Not allowing the cake to cool completely before spreading the filling, which can make rolling it difficult.
- Rolling too tightly, causing the cake to crack.
Tips for Perfect Decadent German Chocolate Coconut Pecan Roll Cake
- Use room temperature ingredients for a smoother batter.
- Carefully monitor baking time to avoid dryness.
- Roll the cake gently and evenly to ensure a uniform finish.
- Chill the filled cake before slicing for cleaner cuts.
Variations and Substitutions
- Substitute walnuts for pecans for a slightly different flavor.
- Use dark chocolate cocoa powder for a deeper chocolate taste.
- Add a hint of espresso powder to enhance the chocolate.
Serving Suggestions
Serve this roll cake as a stunning dessert centerpiece. Pair with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cocoa or a drizzle of chocolate ganache can add an extra flourish.
Storage and Leftovers
Store the cake in an airtight container in the refrigerator for up to 3 days. To reheat, let it come to room temperature or enjoy it chilled for a refreshing treat.
Make Ahead Instructions
Prepare the cake and filling a day in advance, roll it up, and refrigerate overnight. This not only saves time but also allows the flavors to meld beautifully.
Nutritional Information
- Calories: 450
- Protein: 6g
- Carbohydrates: 60g
- Fat: 22g
- Fiber: 3g
- Sugar: 38g
Dietary Notes
- Vegetarian
The Recipe
Serves: 10
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 65 mins
Kitchen Equipment Needed
- Baking sheet
- Mixing bowls
- Electric mixer
- Parchment paper
- Spatula
Ingredients
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 cup of packed brown sugar
- 3/4 cup of unsweetened cocoa powder
- 1 1/2 tsp of baking powder
- 1 1/2 tsp of baking soda
- 1 tsp of salt
- 2 large eggs
- 1 cup of whole milk
- 1/2 cup of vegetable oil
- 2 tsp of vanilla extract
- 1 cup of boiling water
- 1 cup of shredded coconut
- 1 cup of chopped pecans
Directions
- Preheat the oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the flour mixture and beat until well combined.
- Slowly stir in boiling water until the batter is smooth.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the filling by combining coconut and pecans in a bowl.
- Once the cake is cooled, spread the coconut pecan filling evenly over the cake.
- Carefully roll the cake from one end to the other, peeling away the parchment paper as you go.
- Place the rolled cake seam-side down onto a serving plate and allow it to set before slicing.
Recipe Notes
- For a more intense flavor, use dark chocolate cocoa powder.
- Ensure the cake is at room temperature before rolling to prevent cracking.
Community Tips and Photos
Share your experience with this recipe! Tag us using #DecadentDesserts on social media.
Questions and Answers
- What can I use instead of pecans? You can use walnuts or almonds as alternatives.
- Can I freeze this cake? Yes, you can freeze it tightly wrapped for up to one month.