Description
German chocolate coconut pecan roll cake delivers a luxurious dessert experience from Germany’s rich baking traditions. Chocolate swirls and nutty pecans combine with silky coconut cream to create an irresistible sweet adventure you’ll savor with pure pleasure.
Ingredients
Scale
- 4 large eggs (separated)
- 0.75 cup (180 ml) granulated sugar
- 0.75 cup (90 g) all-purpose flour
- 0.25 cup (25 g) unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 1 tsp vanilla extract
- 0.5 cup (120 ml) evaporated milk
- 0.5 cup (100 g) granulated sugar
- 2 large egg yolks
- 0.25 cup (57 g) unsalted butter
- 1 tsp vanilla extract
- 0.75 cup (70 g) sweetened shredded coconut
- 0.5 cup (60 g) chopped pecans
- 0.5 cup (85 g) semi-sweet chocolate chips
- 0.25 cup (60 ml) heavy cream
- 0.25 cup (30 g) powdered sugar (for dusting)
Instructions
- Prepare Batter: Whisk egg yolks and sugar until pale and creamy, infusing with vanilla for rich flavor complexity. In a separate bowl, whip egg whites to stiff, glossy peaks, creating an ethereal foundation for the cake’s delicate texture.
- Combine Ingredients: Delicately fold whipped egg whites into the yolk mixture, preserving essential air bubbles. Sift dry ingredients – flour, cocoa powder, baking powder, and salt – ensuring a seamless, velvety batter without lumps.
- Bake Cake Base: Spread the silky mixture evenly across a parchment-lined jelly roll pan. Bake in a preheated oven at 350°F until the surface springs back when touched, approximately 12-14 minutes.
- Shape Cake: Immediately transfer the warm cake onto a sugar-dusted kitchen towel, removing parchment paper. Tightly roll the cake within the towel, allowing complete cooling to prevent structural cracks.
- Create Filling: Simmer evaporated milk, sugar, egg yolks, and butter until the mixture transforms into a decadent, caramel-like consistency. Incorporate vanilla, then fold in shredded coconut and toasted pecans, generating a rich, textured filling.
- Assemble Roll: Unroll the cooled cake and generously spread the coconut-pecan filling, ensuring comprehensive and uniform coverage. Carefully re-roll the cake without the towel, crafting a mesmerizing chocolate and nutty spiral.
- Finish and Serve: Optional chocolate glaze can be created by pouring heated cream over chocolate chips until smooth. Drizzle or coat the roll cake, then refrigerate for one hour to set. Slice and serve, garnishing with additional coconut or chopped pecans if desired.
Notes
- Egg Separation Technique: Ensure egg whites are completely free from yolk traces to achieve optimal volume and stability during whipping.
- Folding Method: Use a gentle, figure-eight motion when incorporating egg whites to maintain maximum air incorporation and prevent deflating the delicate batter.
- Baking Surface Preparation: Line the jelly roll pan precisely with parchment paper, smoothing out any wrinkles to create an even cake surface.
- Cooling Strategy: Roll the cake while warm to prevent cracking and create a memory for easier final rolling after filling, using a sugar-dusted towel to prevent sticking.
- Temperature Control: Monitor oven heat carefully, as over-baking can lead to a dry, tough cake texture that compromises the roll’s delicate structure.
- Filling Consistency: Cook the coconut-pecan filling until it reaches a thick, spreadable consistency that won’t leak when rolling the cake.
- Make-Ahead Tip: Prepare the roll cake a day in advance, as the flavors meld and the texture improves with slight refrigeration.
- Dietary Adaptation: Substitute gluten-free flour blend for a celiac-friendly version, ensuring to maintain the same light mixing technique.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg