Description
Rich layers of german chocolate coconut pecan roll cake promise a delightful journey through classic dessert traditions. Sweet cocoa, toasted coconut, and crunchy pecans unite in a luxurious slice that delivers pure baking magic for passionate dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) unsweetened cocoa powder
- ¼ cup (30 g) all-purpose flour
Cake Components:
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Powdered sugar
Filling and Frosting Ingredients:
- ½ cup (120 milliliters/4 fluid ounces) evaporated milk
- ½ cup (100 g) granulated sugar
- 3 large egg yolks
- ¼ cup (60 grams/2 ounces) unsalted butter
- ½ teaspoon vanilla extract
- ¾ cup (75 grams) shredded sweetened coconut
- ½ cup (60 grams) chopped pecans
Garnish Ingredients:
- ¼ cup (25 grams) chopped pecans
- Coconut flakes
- Whipped cream
- Chocolate ganache
Instructions
- Prepare the baking surface by heating the oven to moderate temperature and carefully lining the jelly roll pan with parchment paper, ensuring complete coverage and light greasing.
- Create the chocolate sponge by meticulously sifting dry ingredients to eliminate lumps. Whip egg whites into a cloud-like texture, gradually incorporating sugar until achieving glossy, stiff peaks. In a separate vessel, transform egg yolks into a pale, voluminous mixture. Delicately fold dry ingredients and whipped whites into the yolk base, maintaining maximum air incorporation. Distribute batter uniformly across the prepared pan and bake until the surface springs back with a gentle touch.
- Immediately transfer the warm cake onto a powdered sugar-dusted kitchen towel. Carefully separate the cake from the parchment, then tightly roll the cake with the towel, creating a compact cylinder. Allow the cake to cool completely in its rolled configuration.
- Craft the luxurious coconut-pecan filling by combining dairy, sugar, egg yolks, and butter in a saucepan. Continuously stir the mixture over medium heat until it thickens to a rich, pudding-like consistency. Incorporate vanilla, shredded coconut, and chopped pecans, then set aside to cool completely.
- Gently unroll the cooled cake and lavishly spread half the coconut-pecan mixture across the interior surface. Re-roll the cake tightly, positioning it seam-side down on an elegant serving platter.
- Embellish the exterior by generously coating the rolled cake’s surface with the remaining coconut-pecan mixture. Optional: Enhance visual appeal by sprinkling additional pecans or coconut flakes.
- Serve the cake at ambient temperature or slightly chilled. Refrigerate any remaining portions, consuming within three days for optimal freshness and flavor.
Notes
- Master the egg white technique by ensuring your mixing bowl and beaters are completely grease-free for maximum volume and stability.
- Control moisture carefully when rolling the cake to prevent cracking by using a powdered sugar-dusted towel and rolling while cake is warm.
- Achieve a smooth filling by stirring constantly during cooking and allowing it to cool completely before spreading to prevent soggy cake layers.
- Customize the recipe for dietary needs by substituting gluten-free flour, using dairy-free milk alternatives, or replacing nuts with seeds for allergic individuals.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 23 g
- Sodium: 75 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg