If you adore lush chocolate cake, buttery coconut, and nutty pecans all wrapped up in one irresistible treat, then you simply must try this German Chocolate Coconut Pecan Roll Cake Recipe. This delightful dessert transforms everything we love about classic German chocolate cake into a striking rolled cake with rich filling and a tender chocolate sponge. With layers of decadent flavor and impressive presentation, it’s the perfect treat for celebrations or when you just want to indulge in something truly special.

German Chocolate Coconut Pecan Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this cake so magnificent is the thoughtful combination of everyday ingredients, each playing its unique part in creating flavorful depth and that signature texture. You’ll find nothing fancy or hard to source here—just pure magic with what you likely already have in your pantry.

All-purpose flour: Provides the structure for a light, flexible sponge that’s easy to roll without cracking.
Unsweetened cocoa powder: Delivers a pure chocolate flavor and that beautiful deep color.
Baking powder: Gives the cake lift for a soft, spongy texture.
Salt: Enhances both the sweetness and the complexity of the chocolate.
Large eggs: Help the batter become fluffy, moist, and easy to shape.
Granulated sugar: Sweetens the cake while aiding in the light, creamy texture.
Vanilla extract: Deepens the flavor in both the cake and the filling for that extra layer of warmth.
Milk: Provides moisture for a supple batter that bakes up tender.
Powdered sugar (for dusting): Prevents sticking when rolling up the cake and adds a touch of elegant sweetness.
Sweetened shredded coconut: Adds chewy texture and sweet flavor to the luscious filling.
Chopped pecans: Bring a buttery, crunchy bite that makes the filling irresistible.
Evaporated milk: Creates that classic creamy base for the coconut-pecan filling.
Brown sugar: Offers a hint of caramel flavor and sweetness.
Large egg yolks: Thicken and enrich the filling, making it luxuriously smooth.
Unsalted butter: Adds richness and keeps both cake and filling velvety and moist.
Semisweet chocolate chips (optional): For a glossy chocolate drizzle that takes the whole dessert up a notch.

How to Make German Chocolate Coconut Pecan Roll Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This ensures the cake will release easily—crucial for a flawless roll. The parchment paper is your best friend here, so don’t skip it!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step helps evenly distribute the leavening and cocoa, so every bite tastes just right, and you avoid lumps or uneven rising.

Step 3: Beat Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick, pale, and fluffy—this takes about three minutes. The extra air you whip in ensures your roll will be light and bendy, not dry or stiff.

Step 4: Combine and Fold

Add the vanilla extract and milk to your egg mixture, then gently fold in the prepared dry ingredients. Don’t overmix; just stir until smooth. Overmixing can deflate all the air you’ve worked so hard to incorporate!

Step 5: Bake the Cake

Spread the batter evenly in your prepared pan. Bake for 12 to 14 minutes, or until the cake is just set and springs back when lightly pressed with a finger. Be careful not to overbake, as this can make the cake less pliable.

Step 6: Roll the Cake

Right out of the oven, immediately loosen the edges of the cake and turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, roll it up from the short end together with the towel. This locks in the shape and prevents cracks later on.

Step 7: Make the Coconut Pecan Filling

While your cake cools, prepare the dreamy filling! In a saucepan, combine coconut, pecans, evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for 8 to 10 minutes until the mixture thickens into a golden, gooey delight. Remove from heat, stir in vanilla, and let it cool completely before using.

Step 8: Fill and Roll Again

Gently unroll the cooled cake. Spread the coconut-pecan filling evenly over the surface, all the way to the edges for perfect swirls in every slice. Carefully roll it back up (without the towel this time), keeping it nice and tight. Place seam-side down on a serving platter.

Step 9: Add the Finishing Touches

For an extra flourish, melt chocolate chips and drizzle over the top. If you want to get fancy, sprinkle with extra coconut and chopped pecans. Chill your German Chocolate Coconut Pecan Roll Cake Recipe in the fridge for at least 30 minutes before slicing—this makes for neat, beautiful pieces.

How to Serve German Chocolate Coconut Pecan Roll Cake Recipe

Garnishes

The best way to crown this creation is with a generous drizzle of melted chocolate and a handful of toasted coconut or pecans. These finishing touches not only make the cake look bakery-worthy, but add extra bursts of flavor and crunch to every bite. A dusting of powdered sugar is also a classic for an elegant, snow-like effect.

Side Dishes

This cake is so rich and layered, it’s delightful on its own, but it pairs beautifully with simple additions. A scoop of vanilla ice cream, a swirl of whipped cream, or even some fresh berries can provide a bright, refreshing contrast. Coffee or espresso also makes a lovely companion, balancing the cake’s sweetness.

Creative Ways to Present

If you want to impress, slice and serve each piece standing upright with visible swirls. For gatherings, try cutting the roll into bite-sized pinwheels for a stunning dessert platter. You can even garnish platter edges with extra coconut or chocolate curls to showcase your German Chocolate Coconut Pecan Roll Cake Recipe with flair.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly in plastic wrap or place them in an airtight container in the refrigerator. The filling keeps the cake moist, so it stays delicious for up to four days. Just be sure to keep it chilled to preserve the texture and flavors.

Freezing

This cake freezes surprisingly well! Wrap the unsliced cake roll tightly in plastic wrap and then in foil. Store in the freezer for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator before slicing and serving. Freezing in individual slices also works for single servings whenever you crave something sweet.

Reheating

While the German Chocolate Coconut Pecan Roll Cake Recipe is best enjoyed chilled or at room temperature, you can gently warm slices in the microwave for 10 to 15 seconds if you like a softer filling. Avoid overheating, as the filling may melt and become runny.

FAQs

Can I make the filling in advance?

Absolutely! The coconut-pecan filling can be made a day ahead. Just cool completely and store in an airtight container in the refrigerator until you’re ready to assemble the cake.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet of similar dimensions, but make sure it has sides so the batter doesn’t spill. The key is to have a large, shallow pan that allows your cake to bake quickly and evenly.

How do I keep my cake from cracking when rolling?

Rolling the cake while it’s still warm is essential for flexibility. The kitchen towel dusted with powdered sugar also prevents sticking and helps the cake keep its rolled shape.

Can I use a different type Dessert

Yes! While pecans are traditional, you can easily swap them out for walnuts or even almonds, depending on what you prefer or have on hand. Each nut gives its own unique texture and flavor.

Is this recipe suitable for making ahead for a party?

German Chocolate Coconut Pecan Roll Cake Recipe is a great make-ahead dessert! Prepare and assemble the cake a day before, let it chill in the fridge, and it’ll be ready to slice and serve whenever your guests arrive.

Final Thoughts

This German Chocolate Coconut Pecan Roll Cake Recipe is more than just a dessert—it’s an invitation to celebrate, share, and indulge. Whether you’re baking for a special occasion or just want to treat yourself, trust me, this cake will earn rave reviews. Give it a try and enjoy the swirling symphony of chocolate, coconut, and pecan in every bite!

German Chocolate Coconut Pecan Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

Author: admin
Total Time: 50 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this German Chocolate Coconut Pecan Roll Cake. A delightful dessert that combines a moist chocolate cake rolled with a luscious coconut-pecan filling.

Ingredients

Scale

Cake:

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup powdered sugar for dusting

Filling:

1 cup sweetened shredded coconut
3/4 cup chopped pecans
1/2 cup evaporated milk
1/2 cup brown sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips (optional for drizzle)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
Prepare the cake: Mix dry ingredients. Beat eggs and sugar, add vanilla and milk, then fold in dry ingredients. Bake and roll the cake to cool.
Make the filling: Cook coconut, pecans, milk, sugar, egg yolks, and butter until thickened. Add vanilla.
Assemble the cake: Spread filling on unrolled cake, roll it back up, drizzle with chocolate if desired, and chill before slicing.