Name: German Chocolate Coconut Pecan Roll Cake Delight
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: Cake Ingredients:; 4 large eggs (separated); 1/2 cup granulated sugar (divided); 1/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup milk; 1/2 tsp vanilla extract; Filling and Topping Ingredients:; 1 cup sweetened shredded coconut (toasted); 1/2 cup chopped pecans; 1/2 cup sweetened condensed milk; 1/2 cup chocolate ganache (recipe follows); Extra pecans and shredded coconut for garnish; Chocolate Ganache Ingredients:; 4 ounces semi-sweet chocolate (finely chopped); 1/2 cup heavy cream

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A delectable twist on the classic German chocolate cake, this Coconut Pecan Roll Cake Delight offers a delightful combination of rich chocolate, toasted coconut, and crunchy pecans, all wrapped in a moist and tender cake roll. Topped with a luscious chocolate ganache, this dessert is perfect for any occasion, from casual gatherings to festive celebrations.

Why You’ll Love This Recipe

This recipe takes the best elements of German chocolate cake – the moist chocolate sponge, the sweet coconut-pecan filling, and the decadent chocolate topping – and transforms them into an easy-to-serve, visually stunning roll cake. The contrast of textures and flavors in each bite is incredibly satisfying, and the recipe is designed to be approachable for bakers of all skill levels. Plus, the roll cake format makes it an impressive dessert that’s much easier to slice and serve than a traditional layered cake.

Introduction

The German Chocolate Coconut Pecan Roll Cake Delight is a testament to how classic flavors can be reimagined into something new and exciting. This recipe combines the rich, moist characteristics of German chocolate cake with the fun and elegant presentation of a roll cake. Instead of the traditional layered cake, we’re creating a thin, pliable chocolate sponge that’s rolled up with a sumptuous filling of toasted coconut, crunchy pecans, and sweet condensed milk. The exterior is then generously drizzled with a velvety chocolate ganache and sprinkled with even more coconut and pecans for that quintessential German chocolate cake look and taste.

This recipe is perfect for those who love the flavors of German chocolate cake but are looking for a slightly simpler, less time-consuming alternative. The roll cake format also makes it a great option for potlucks, parties, or any gathering where you want a dessert that’s easy to transport and serve. The combination of the moist chocolate cake, the chewy coconut, and the crunchy pecans creates a delightful textural experience that’s sure to impress.

Ingredients:

Cake Ingredients:

4 large eggs, separated
1/2 cup granulated sugar, divided
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/2 tsp vanilla extract

Filling and Topping Ingredients:

1 cup sweetened shredded coconut, toasted
1/2 cup chopped pecans
1/2 cup sweetened condensed milk
1/2 cup chocolate ganache (recipe follows)
Extra pecans and shredded coconut for garnish

Chocolate Ganache Ingredients:

4 ounces semi-sweet chocolate, finely chopped
1/2 cup heavy cream

Prep:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Proper oven temperature is crucial for even baking, ensuring the cake bakes through without drying out. Line a 15×10-inch jelly roll pan with parchment paper. This step is essential as it allows for easy removal of the cake after baking, preventing it from sticking and tearing. Extend the parchment paper slightly over the edges of the pan to create handles for lifting the cake out.

Step 2: Prepare the Batter

In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture becomes thick and pale. This process, known as creaming, incorporates air into the yolks, which is vital for creating a light and airy cake. The pale color indicates that enough air has been incorporated.

Add the milk and vanilla extract to the egg yolk mixture, blending until smooth. Milk adds moisture to the cake, while vanilla extract enhances the overall flavor profile.

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting ensures that the dry ingredients are evenly distributed and free of lumps, which is critical for a uniform cake texture. Cocoa powder adds the characteristic chocolate flavor and color, baking powder acts as a leavening agent to help the cake rise, and salt enhances the other flavors.

Step 3: Incorporate Ingredients

Gradually fold the dry ingredients into the egg yolk mixture, blending carefully to retain air. It’s important to fold the dry ingredients gently to avoid overmixing, which can develop gluten and result in a tough cake. Incorporate the dry ingredients in small batches, mixing until just combined after each addition.

Step 4: Beat Egg Whites

In a separate, clean bowl, whisk the egg whites until soft peaks form. Use an electric mixer for best results. Ensure that the bowl and beaters are clean and free of grease, as any residue can prevent the egg whites from whipping properly. Soft peaks are formed when the egg whites hold their shape but the tips droop slightly.

Gradually add the remaining granulated sugar to the egg whites, beating until stiff peaks form. Stiff peaks are formed when the egg whites stand up straight and hold their shape firmly. Be careful not to overwhip, as this can cause the egg whites to become dry and grainy.

Step 5: Combine and Bake

Gently fold the egg whites into the chocolate batter in three batches. This technique helps to maintain the airiness of the egg whites, resulting in a light and fluffy cake. Fold gently, using a spatula, and avoid stirring or mixing vigorously.

Pour the batter evenly into the prepared pan and spread it out to the edges with a spatula. A uniform layer of batter ensures even baking.

Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so check the cake frequently to prevent overbaking. A clean toothpick indicates that the cake is fully baked.

Step 6: Rolling the Cake

While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. The powdered sugar prevents the cake from sticking to the towel. Gently peel off the parchment paper.

Starting from one of the short ends, roll the cake up tightly in the towel. Rolling the cake while it’s still warm helps to prevent it from cracking. Allow the rolled cake to cool completely in the towel. This allows the cake to set in the rolled shape.

Step 7: Prepare the Filling and Assemble

While the cake is cooling, prepare the chocolate ganache. Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for a minute to allow the chocolate to melt.

Gently whisk the chocolate and cream together until smooth and glossy. If the ganache is too thick, add a tablespoon of hot cream at a time until it reaches the desired consistency.

Once the cake has cooled completely, carefully unroll it. Spread the sweetened condensed milk evenly over the surface of the cake. Sweetened condensed milk adds a creamy, sweet layer to the filling.

Sprinkle the toasted coconut and chopped pecans evenly over the condensed milk. Toasting the coconut and pecans enhances their flavor and adds a pleasant crunch to the filling.

Carefully roll the cake back up tightly. Use the towel to help you guide the cake as you roll it.

Step 8: Decorate with Ganache

Place the rolled cake on a serving platter. Drizzle the prepared chocolate ganache over the top of the cake. The ganache adds a rich, decadent chocolate layer to the cake.

Sprinkle additional toasted coconut and chopped pecans over the ganache for garnish. This adds visual appeal and reinforces the flavors of the filling.

Refrigerate the cake for at least 30 minutes to allow the ganache to set before slicing and serving. This helps to prevent the ganache from being too messy when cutting.

COOK Rating:

5/5 Stars – Exceptional! This recipe delivers a perfect balance of flavors and textures, resulting in a moist, delicious, and visually stunning dessert.

Serving Suggestions:

Serve chilled for the best flavor and texture.
Dust with powdered sugar just before serving for an elegant touch.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Serve with fresh berries for a pop of color and acidity.
Enjoy with a cup of coffee or tea for a delightful afternoon treat.

Tips:

To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden, stirring occasionally.
To prevent the cake from cracking when rolling, make sure it’s still warm when you invert it onto the sugared towel and roll it up.
If the ganache is too thick, add a tablespoon of hot cream at a time until it reaches the desired consistency.
For a richer flavor, use dark chocolate for the ganache.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Prep Time:

30 minutes

Cook Time:

10-12 minutes

Total Time:

1 hour (including cooling and chilling)

Nutrition Information:

(Per serving, approximate)
Calories: 450
Protein: 6g
Sodium: 150mg

Conclusion

The German Chocolate Coconut Pecan Roll Cake Delight is a fantastic way to enjoy the classic flavors of German chocolate cake in a fun and elegant format. The moist chocolate cake, the chewy coconut, the crunchy pecans, and the rich chocolate ganache create a symphony of flavors and textures that’s sure to impress. Whether you’re making it for a special occasion or simply craving a delicious dessert, this recipe is a guaranteed crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to create a truly delightful treat!

Write 5 questions and answers about this recipe.

Question 1: Can I use unsweetened coconut instead of sweetened?

Answer: Yes, you can use unsweetened coconut. However, keep in mind that it will result in a slightly less sweet filling. You might want to add a tablespoon or two of powdered sugar to the coconut mixture to compensate for the lack of sweetness. Taste the filling and adjust the sweetness to your preference.

Question 2: What if I don’t have a jelly roll pan? Can I use a different size pan?

Answer: A jelly roll pan is ideal for this recipe because its size allows for a thin cake layer, which is essential for rolling without cracking. If you don’t have one, you can use a baking sheet with similar dimensions (approximately 15×10 inches). Avoid using a smaller pan, as it will result in a thicker cake that is more likely to crack when rolled.

Question 3: Can I make the chocolate ganache ahead of time?

Answer: Absolutely! The chocolate ganache can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Before using, gently reheat it in the microwave or over a double boiler, stirring frequently, until it’s smooth and pourable. Be careful not to overheat it, as this can cause the chocolate to seize.

Question 4: Can I substitute the pecans for another type of nut?

Answer: Yes, you can substitute the pecans for other nuts such as walnuts, almonds, or macadamia nuts. Each type of nut will add its own unique flavor and texture to the filling. Be sure to chop the nuts into small pieces before adding them to the filling.

Question 5: How do I prevent the cake from cracking when I roll it?

Answer: Preventing the cake from cracking requires a few key steps:

Bake it properly: Ensure the cake is baked through but not overbaked, as an overbaked cake will be drier and more prone to cracking.
Roll it while warm: Roll the cake while it’s still warm immediately after inverting it onto the sugared towel. The warmth makes the cake more pliable and less likely to crack.
Use a sugared towel: Dust the towel generously with powdered sugar to prevent the cake from sticking, which can cause it to tear when rolled.
Roll tightly but gently: Roll the cake tightly but gently, avoiding any sudden or jerky movements. Use the towel to guide the cake as you roll it.
Cool completely in the towel: Allow the rolled cake to cool completely in the towel to allow it to set in the rolled shape.