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German Chocolate Coconut Pecan Roll Cake

Irresistible German Chocolate Coconut Pecan Roll Cake Delight

Experience the rich flavors of German Chocolate Coconut Pecan Roll Cake, a delightful dessert that combines chocolate, coconut, and pecans.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup All-Purpose Flour Can be substituted with a gluten-free flour blend.
  • 1 cup Granulated Sugar Adjust for preferred sweetness level.
  • 1/3 cup Cocoa Powder Use unsweetened for an authentic chocolate taste.
  • 1 teaspoon Baking Powder Essential for cake rise.
  • 1 teaspoon Baking Soda Ensures a soft texture.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Buttermilk Can substitute with a mix of milk and vinegar.
  • 1/2 cup Vegetable Oil Can swap with melted butter for richer flavor.
  • 2 large Eggs Important for cake structure.
  • 2 teaspoons Vanilla Extract Use pure extract for the best taste.
  • 1 cup Boiling Water Increases batter temperature for proper mixing.
For the Filling
  • 1 can (12 oz) Evaporated Milk Regular milk can be used in a pinch.
  • 1/2 cup Butter Essential for creamy frosting.
  • 3 large Egg Yolks Don't substitute with whole eggs.
  • 1 cup Sweetened Shredded Coconut Unsweetened can be used for less sweetness.
  • 1 cup Chopped Pecans Can replace with walnuts or hazelnuts.

Equipment

  • large baking sheet
  • medium saucepan
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a large baking sheet by greasing and flouring it.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well blended.
  3. Add in buttermilk, vegetable oil, eggs, and vanilla extract, stirring until smooth. Gradually pour in boiling water, mixing until you achieve a silky batter.
  4. Pour the batter into the prepared baking sheet, spreading it evenly across the surface. Bake for 20-25 minutes and check for doneness.
  5. While the cake is baking, prepare the filling by combining evaporated milk, sugar, butter, egg yolks, and vanilla extract in a medium saucepan over medium heat. Stir constantly until thickened.
  6. Once thickened, remove from heat and fold in sweetened shredded coconut and chopped pecans.
  7. Allow the cake to cool slightly for about 10 minutes, and then spread the filling evenly across the surface. Gently roll the cake into a log shape.
  8. Allow it to set for 30 minutes before slicing.
  9. Once the cake has set, slice it into pieces with a sharp knife. Serve with vanilla ice cream or chocolate sauce.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure your cake cools slightly before rolling to avoid cracks and maintain a lovely shape.

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