Description
This German Chocolate Coconut Pecan Roll Cake is a delightful dessert that brings rich flavors of chocolate, coconut, and pecans together in a beautiful roll.
Ingredients
Scale
- 4 large eggs, separated
- 1/2 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 cup chocolate ganache
- Extra pecans and shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan (15×10 inches) with parchment paper.
- In a large bowl, combine egg yolks and half of the sugar (1/4 cup), beating until thick and pale. Add milk and vanilla extract, stirring until smooth.
- In a separate bowl, sift flour, cocoa powder, baking powder, and salt. Slowly fold these dry ingredients into the egg yolk mixture.
- In a clean bowl, whip egg whites until soft peaks form, then gradually add remaining sugar and continue beating until stiff peaks are formed.
- Gently fold the whipped egg whites into the chocolate batter in three additions. Pour the batter into the prepared pan and bake for 10-12 minutes.
- After baking, roll the cake while warm using a towel dusted with powdered sugar. Allow to cool.
- Unroll the cooled cake, spread with sweetened condensed milk, toasted coconut, and chopped pecans, then roll back up.
- Top with chocolate ganache and garnish with more toasted coconut and pecans.
Notes
Refrigerate leftovers for freshness. If cracks occur when rolling, cover with ganache to conceal.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 5 g