The Dreamiest Chocolate Coconut Pecan Cake Roll Recipe Ever

Sweet chocolate coconut pecan cake rolls deliver an irresistible dessert experience that melts hearts and sparks culinary excitement.

Imagine rolling silky, tender cake layers with rich, indulgent textures that surprise and delight your palate.

Smooth coconut cream blends seamlessly with deep chocolate undertones, creating a harmonious symphony of flavors.

Nutty pecans add unexpected crunch and depth, weaving complexity into each delectable bite.

Elegant yet approachable, this dessert speaks to sophisticated and casual bakers alike.

Intricate swirls of creamy filling promise pure indulgence that revamps ordinary moments into extraordinary memories.

Explore this decadent journey and let your taste buds dance with pure, unapologetic pleasure.

What Makes Chocolate Coconut Pecan Cake Roll Special

• This cake roll offers a luxurious combination of rich chocolate, creamy coconut, and crunchy pecans that dance together in every single bite.
• Rolling the cake requires minimal skill but delivers maximum visual impact, making you look like a professional pastry chef without complex culinary training.
• The cake can be prepared in advance, allowing you to create a stunning dessert with minimal last-minute stress during dinner parties or family gatherings.
• Soft chocolate sponge meets velvety filling and silky ganache, creating a harmonious blend of smooth, crunchy, and melt-in-your-mouth sensations that delight every palate.

Ingredients for Chocolate Coconut Pecan Cake Roll

• Eggs: Provide structure and help the cake rise with a light, airy texture.
• Sugar: Adds sweetness and helps create a tender cake crumb.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.
• All-Purpose Flour: Creates the foundational structure of the cake.
• Cocoa Powder: Gives rich chocolate flavor and dark color.
• Baking Powder: Helps the cake rise and become fluffy.
• Salt: Balances sweetness and enhances other flavors.

• Brown Sugar: Provides deep, caramel-like sweetness for the filling.
• Egg Yolks: Adds richness and helps thicken the filling.
• Evaporated Milk: Creates a creamy, smooth texture.
• Butter: Adds richness and helps bind the filling.
• Vanilla Extract: Rounds out the filling's flavor profile.
• Pecans, Coconut: Add texture and complementary nutty, tropical flavors.

• Chocolate: Creates a rich, glossy coating for the cake roll.
• Butter: Adds shine and smoothness to the ganache.
• Heavy Cream: Helps create a smooth, pourable ganache.
• Toasted Coconut: Provides a crunchy, golden topping with enhanced flavor.

How to Prepare Chocolate Coconut Pecan Cake Roll

Step 1: Prepare the Oven and Baking Pan

• Warm the oven to 350 degrees Fahrenheit
• Grease a 10×15 inch jelly roll pan
• Line the pan with parchment paper
• Grease the parchment surface
• Dust a clean tea towel with cocoa powder
• Set the towel on your work surface

Step 2: Create the Cake Batter

• Eggs
• Sugar
• Vanilla extract
• Flour
• Cocoa powder
• Baking powder
• Salt

Whip eggs, sugar, and vanilla until light and fluffy. Gently sift dry ingredients and fold into the mixture. Spread batter evenly in the prepared pan.

Step 3: Bake the Cake

Bake for 7-9 minutes until the cake springs back when touched. Immediately invert the cake onto the cocoa-dusted tea towel. Carefully remove parchment paper. Roll the cake from the short end using the towel. Allow to cool completely.

Step 4: Craft the Coconut Pecan Filling

• Brown sugar
• Egg yolks
• Evaporated milk
• Butter

• Vanilla extract
• Chopped pecans
• Shredded coconut

Refrigerate the filling to cool and set.

Step 5: Assemble the Cake Roll

Unroll the cooled cake carefully. Spread the chilled coconut pecan filling evenly across the surface. Gently roll the cake back up.

Step 6: Prepare Chocolate Ganache

• Chocolate
• Butter

Heat cream until it just begins to simmer. Pour hot cream over chocolate and butter. Cover and whisk until smooth and glossy.

Step 7: Finish and Decorate

Drizzle the warm ganache over the cake roll. Sprinkle with toasted coconut flakes. Refrigerate for 30 minutes before serving to set the ganache.

Tips for Perfect Chocolate Coconut Pecan Cake Roll

• Master the Egg Whipping: Whip eggs, sugar, and vanilla until they become light, fluffy, and nearly triple in volume for a soft, airy cake texture.
• Prevent Cake Cracking: Roll the warm cake in the cocoa-dusted towel immediately after baking to help it maintain flexibility and prevent splitting when filling.
• Create Smooth Filling: Constantly stir the filling mixture while cooking to ensure even thickness and prevent burning or lumpy texture.
• Achieve Perfect Ganache: Heat cream just until simmering, not boiling, and let it sit covered for a few minutes to create a glossy, silky chocolate coating.
• Enhance Toasting Technique: Quickly toast coconut in a dry skillet over medium heat, stirring constantly to bring out rich, nutty flavors without burning.

Storing and Reheating Chocolate Coconut Pecan Cake Roll

• Refrigerate: Wrap the cake roll tightly in plastic wrap and store in an airtight container for up to 3 days in the refrigerator.
• Freeze: Slice the cake roll, place wax paper between slices, and store in a freezer-safe container for up to 1 month.
• Thaw: Remove from the freezer and let sit in the refrigerator overnight, then bring to room temperature before serving for the best texture and flavor.

Serving Ideas for Chocolate Coconut Pecan Cake Roll

• Pair with Creamy Coconut Cocktail: Blend a tropical coconut martini to complement the cake's rich coconut and pecan flavors, creating a luxurious dessert experience.
• Match with Bold Espresso: Serve a strong, dark espresso alongside the cake roll to cut through its sweetness and enhance the chocolate and nutty undertones.
• Serve with Vanilla Bean Ice Cream: Scoop a cold, creamy vanilla bean ice cream next to the cake roll, allowing the smooth vanilla to balance the cake's intense chocolate and coconut textures.
• Complement with Caramel Port: Pour a smooth, sweet caramel port wine that echoes the cake's deep brown sugar and pecan notes, elevating the dessert's complexity.

Fun Twists on Chocolate Coconut Pecan Cake Roll

• Tropical Paradise Cake Roll: Swap pecans with macadamia nuts and add a splash of rum to the filling for a Hawaiian-inspired dessert.
• Nutty Chocolate Almond Version: Replace coconut with sliced almonds and incorporate almond extract into the filling for a rich, nutty profile.
• Mocha Coconut Fusion: Blend espresso powder into the cake batter and ganache for a coffee-enhanced chocolate coconut experience.
• Salted Caramel Coconut Edition: Drizzle salted caramel sauce over the ganache and sprinkle sea salt flakes for a decadent flavor contrast.

Questions About Chocolate Coconut Pecan Cake Roll

• Can I make this cake roll ahead of time?

Yes! You can prepare the cake roll 1-2 days in advance. Store it covered in the refrigerator and add the ganache just before serving.

• How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and use a tea towel dusted with cocoa powder. This helps prevent sticking and makes rolling easier. Be gentle and roll from the short end.

• Can I substitute ingredients in this recipe?

For the filling, you can use whole milk instead of evaporated milk. If you don’t like pecans, try walnuts. For a nut-free version, you can omit nuts entirely.

• How long will this cake roll stay fresh?

When stored in an airtight container in the refrigerator, the cake roll will stay fresh for 3-4 days. Let it sit at room temperature for 15-20 minutes before serving for the best texture.

Chocolate Coconut Pecan Cake Roll Recipe

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4.8 from 38 reviews

• Total Time: 1 hour
• Yield: 10 1x

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Description

Indulgent chocolate coconut pecan cake roll delivers a symphony of rich flavors and delicate textures. Silky chocolate sponge wrapped around creamy coconut filling creates an irresistible dessert that promises pure delight for passionate bakers and dessert enthusiasts.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 4 large egg yolks
• ½ cup granulated or caster sugar
• ¾ cup brown sugar
• 8 oz dark chocolate (70%), finely chopped
• ½ cup toasted and chopped pecans

Flour and Dry Ingredients:

• ⅔ cup all-purpose flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt

Liquid and Additional Ingredients:

• 8 oz evaporated milk
• 8 oz heavy cream
• 6 tablespoons unsalted butter, softened
• 1 tablespoon softened butter
• 1 ½ cups toasted shredded coconut
• ½ cup toasted shredded coconut, for decoration
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract

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Instructions

1. Meticulously prepare your baking workspace by warming the oven to 350°F, ensuring precise temperature calibration.
2. Carefully line a 10×15 inch jelly roll pan with parchment paper, generously coating the surface with grease to prevent sticking.
3. Dust a clean tea towel with cocoa powder, creating a textured landing surface for the delicate cake.
4. Whip eggs, sugar, and vanilla extract into a luxurious, pale cream-like mixture, incorporating air for optimal texture.
5. Gently sift flour, cocoa, baking powder, and salt together, then delicately fold into the whipped egg mixture to maintain volume.
6. Spread the silky batter evenly across the prepared pan, creating a uniform layer for consistent baking.
7. Bake for 7-9 minutes until the cake springs back when lightly touched, indicating perfect doneness.
8. Immediately invert the hot cake onto the cocoa-dusted towel, carefully peeling away the parchment paper.
9. Skillfully roll the cake from the short end while still warm, allowing it to cool in a cylindrical shape.
10. For the decadent filling, combine brown sugar, egg yolks, evaporated milk, and butter in a saucepan over medium heat.
11. Continuously stir the mixture until it thickens to a luxurious, custard-like consistency.
12. Remove from heat and fold in vanilla, chopped pecans, and shredded coconut, creating a rich, textured filling.
13. Chill the filling to enhance its spreadability and flavor melding.
14. Prepare the ganache by placing chocolate and butter in a heat-resistant bowl.
15. Heat cream until it reaches a gentle simmer, then carefully pour over the chocolate mixture.
16. Cover the bowl and whisk until the ganache transforms into a smooth, glossy finish.
17. Unroll the cooled cake and generously spread the chilled filling across its surface.
18. Carefully re-roll the cake, encasing the filling completely.
19. Drizzle the luxurious ganache over the cake, allowing it to cascade down the sides.
20. Sprinkle toasted coconut over the top for a final touch of texture and flavor.

Notes

• Master this cake roll technique by ensuring your batter is light and airy, which creates a tender and flexible cake that rolls without cracking.
• Toast pecans and coconut beforehand to enhance their nutty flavor and add delightful crunch to the filling and topping.
• Use a tea towel dusted with cocoa powder to help roll the cake smoothly and prevent sticking during the crucial rolling process.
• Chill the filling completely before spreading to maintain the cake’s delicate structure and prevent potential sogginess.
• Work quickly when inverting and rolling the cake while it’s still warm to prevent cracking and ensure a perfect spiral shape.
• Let the ganache cool slightly before drizzling to achieve a beautiful, glossy finish that cascades elegantly over the cake roll.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 400
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 120 mg