Decadent German Chocolate Coconut Pecan Roll Cake

why make this recipe

This cake mixes classic German chocolate flavors — coconut, pecans, and a rich caramel-like filling — into a soft roll cake. It looks special, tastes rich, and fits holidays or plain family dinners. It is worth the small extra care to roll and fill the cake.

introduction

This Decadent German Chocolate Coconut Pecan Roll Cake has a moist chocolate sponge rolled with a gooey coconut-pecan filling. If you like rich chocolate desserts, try our chocolate chip cheesecake bars for another treat. The cake is not hard to make if you follow each step and work while the cake is a little warm.

how to make Decadent German Chocolate Coconut Pecan Roll Cake

Ingredients :

• 2 cups flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans
• 1 can (12 oz) evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a large baking sheet.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually stir in boiling water until the batter is combined.
5. Pour batter into prepared baking sheet, spreading evenly.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. While baking, prepare the frosting by mixing evaporated milk, sugar, butter, egg yolks, and vanilla in a saucepan.
8. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
9. Remove from heat and stir in coconut and pecans.
10. Once the cake is baked, let it cool slightly and remove it from the pan onto a clean surface.
11. Spread frosting over the cake evenly.
12. Carefully roll the cake into a log shape and let it set for at least 30 minutes before serving.

how to serve Decadent German Chocolate Coconut Pecan Roll Cake

Slice the roll into 1-inch pieces. Serve at room temperature. Add a small dollop of whipped cream or a few extra toasted pecans on top if you like. It pairs well with coffee or a simple glass of milk.

how to store Decadent German Chocolate Coconut Pecan Roll Cake

Cover the cake tightly with plastic wrap or place in an airtight container. Store in the refrigerator for up to 4 days. For longer storage, wrap slices individually and freeze up to 1 month; thaw in the fridge before serving.

tips to make Decadent German Chocolate Coconut Pecan Roll Cake

• Line the baking sheet with parchment paper for easy removal and rolling.
• Roll the warm cake gently but firmly to avoid cracks. Roll with parchment and let it cool rolled; then unroll to spread filling and re-roll.
• Stir the filling constantly while cooking so it does not burn or curdle.
• Chop pecans evenly so each slice has a consistent texture.
• If the cake cracks, press the crack gently with filling when you roll; small cracks are normal.

variation (if any)

• Use toasted coconut and pecans for a deeper flavor.
• Swap half the all-purpose flour for whole wheat pastry flour for a nuttier crumb.
• Add a teaspoon of instant espresso powder to the batter to boost the chocolate flavor.
• For a lighter filling, fold some whipped cream into the cooled filling before spreading.

FAQs

Q: Can I bake this cake in a smaller pan?
A: Yes, but adjust baking time. A smaller, deeper pan may need 5–10 more minutes. Watch for a clean toothpick.

Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No. Evaporated milk is thinner and helps the filling set. Sweetened condensed milk is much sweeter and will change texture and sweetness.

Q: How do I prevent the cake from sticking when I remove it from the pan?
A: Grease and flour the pan well or use parchment paper. Let the cake cool slightly, then invert onto a clean towel or parchment to remove.

Q: Can I make the filling ahead?
A: Yes. You can make the filling and refrigerate it. Warm it slightly before spreading so it is spreadable.

Q: Is there a dairy-free option?
A: Substitute plant-based butter and evaporated coconut milk, and use a dairy-free buttermilk (plant milk + vinegar) to adapt the recipe. Results may vary.

Decadent German Chocolate Coconut Pecan Roll Cake

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A moist chocolate sponge rolled with a gooey coconut-pecan filling, perfect for holidays or family dinners.

---

Ingredients

Scale 1x2x3x

• 2 cups flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans
• 1 can (12 oz) evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a large baking sheet.
2. Combine in a large bowl flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually stir in boiling water until the batter is combined.
5. Pour batter into prepared baking sheet, spreading evenly.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Prepare the frosting while baking by mixing evaporated milk, sugar, butter, egg yolks, and vanilla in a saucepan.
8. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
9. Remove from heat and stir in coconut and pecans.
10. Once the cake is baked, let it cool slightly and remove it from the pan onto a clean surface.
11. Spread frosting over the cake evenly.
12. Carefully roll the cake into a log shape and let it set for at least 30 minutes before serving.

---

Notes

For best results, line the baking sheet with parchment paper for easy removal and rolling. Roll the warm cake gently to avoid cracks.

---

Nutrition

• Serving Size: 1 piece
• Calories: 380
• Sugar: 45g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 100mg