Description
Rich german chocolate coconut pecan roll cake delights dessert enthusiasts with complex flavors. Chocolate layers wrap creamy coconut filling, offering delectable nutty comfort for passionate bakers seeking elegant sweet experiences.
Ingredients
Scale
- 4 eggs (large)
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cocoa powder (unsweetened)
- ¼ cup (30 g) flour (all-purpose)
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
- ½ cup (120 ml/4 fl oz) evaporated milk
- ½ cup (100 g) granulated sugar
- 3 egg yolks (large)
- ¼ cup (60 g/2 oz) butter (unsalted)
- ½ tsp vanilla extract
- ¾ cup (75 g) coconut (shredded, sweetened)
- ½ cup (60 g) pecans (chopped)
- ¼ cup (25 g) pecans (chopped)
- Coconut flakes
- Whipped cream
- Chocolate ganache
- Powdered sugar
Instructions
- Oven Preparation: Preheat oven to 350°F. Line a jelly roll pan with parchment paper, ensuring complete coverage and lightly greasing the surface.
- Cake Batter Creation: Sift dry ingredients thoroughly. Whip egg whites to stiff peaks, gradually adding sugar. Blend egg yolks until pale and voluminous. Gently fold dry ingredients and whipped whites into yolk mixture, preserving air pockets. Spread batter evenly in prepared pan and bake until the surface yields when lightly touched, approximately 12-15 minutes.
- Initial Cake Shaping: Transfer warm cake immediately onto a sugar-dusted kitchen towel. Carefully remove parchment paper and roll cake tightly with towel, creating a cylindrical shape. Allow to cool completely in rolled position.
- Coconut-Pecan Filling Development: Combine dairy, sugar, egg yolks, and butter in a saucepan. Stir continuously over medium heat until mixture thickens to a rich, pudding-like consistency. Mix in vanilla, shredded coconut, and chopped pecans. Cool completely.
- Cake Assembly: Unroll cooled cake and spread half the coconut-pecan filling across the interior. Tightly re-roll the cake, positioning seam-side down on a serving platter.
- Final Decoration: Cover the rolled cake’s exterior with remaining coconut-pecan mixture. Optionally garnish with additional pecans or coconut flakes for enhanced visual appeal.
- Serving and Storage: Present cake at room temperature or slightly chilled. Store refrigerated and consume within three days for optimal taste and texture.
Notes
- Preserve Cake’s Airiness: Carefully fold egg whites and dry ingredients to maintain maximum volume, preventing deflation that could result in a dense, heavy texture.
- Prevent Cracking: Roll the cake while still warm using a sugar-dusted towel to ensure flexibility and minimize potential cracking during the rolling process.
- Filling Temperature Matters: Allow coconut-pecan filling to cool completely before spreading to prevent melting and maintain the cake’s structural integrity.
- Moisture Control: Store the cake in an airtight container to prevent drying out, keeping the texture soft and preventing the filling from becoming too firm or crusty.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 11
- Calories: 325
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg