Easy Decadent German Chocolate Coconut Pecan Roll Cake

Did You Know 73% of Home Bakers Avoid Roll Cakes Because They Think They’re Too Difficult?

If you’ve ever shied away from making a roll cake, fearing it might crumble or crack, I’m here to change your mind—with the most indulgent, foolproof dessert you’ll ever make. This Decadent German Chocolate Coconut Pecan Roll Cake is a showstopper that’s far easier than it looks, and once you taste that rich chocolate sponge wrapped around a silky coconut-pecan filling, you’ll wonder why you waited so long to try it.

German chocolate cake has always held a special place in my heart. There’s something magical about the way the toasted pecans, sweet coconut, and velvety chocolate come together. But when you roll those flavors into a delicate sponge? Pure heaven. The best part? This recipe is designed for bakers of all levels—no fancy techniques, just simple steps with big, delicious rewards.

Why This German Chocolate Roll Cake Will Become Your New Favorite

Let’s be honest: a slice of classic German chocolate cake is hard to beat. But this roll cake version? It takes everything you love—the fudgy layers, the caramel-like coconut-pecan frosting, the deep chocolatey notes—and transforms it into an elegant, irresistible swirl. The texture is lighter than a traditional layer cake, making it perfect for those who crave dessert without feeling overly stuffed. And since it’s rolled, every bite delivers the perfect balance of cake and filling.

What makes this recipe truly special is how approachable it is. Many bakers assume roll cakes are finicky, but with a few key tips (like properly whipping your eggs and rolling the cake while it’s warm), you’ll achieve a flawless spiral every time. Plus, the filling is no-cook—just a creamy blend of toasted pecans, shredded coconut, and a hint of vanilla. Simple, yet unforgettable.

The Secret to a Perfectly Moist Chocolate Sponge

The foundation of any great roll cake is the sponge, and this one is a dream. Unlike dry, crumbly versions, ours stays tender and flexible thanks to a combination of whipped egg whites and just enough cocoa to keep it rich but not heavy. The trick? Sifting your dry ingredients twice to ensure no lumps, and gently folding in the egg whites to keep the batter airy. You’ll know it’s ready when it springs back lightly to the touch—no overbaking allowed!

And here’s a little secret: brushing the baked sponge with a touch of simple syrup (or even coffee!) before rolling locks in moisture and adds another layer of flavor. Trust me, your future self will thank you when every slice is as soft as the first.

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Decadent German Chocolate Coconut Pecan Roll Cake 🍫🥥🌰

There’s something magical about the combination of rich chocolate, toasted coconut, and buttery pecans—especially when they come together in a show-stopping roll cake. This German Chocolate Coconut Pecan Roll Cake is pure indulgence, with layers of tender chocolate sponge, a luscious coconut-pecan filling, and a glossy chocolate glaze. It’s the kind of dessert that makes any occasion feel special.

Ingredients You’ll Need

Before we dive into the steps, let’s gather everything we need. Trust me, each ingredient plays a starring role in making this cake unforgettable.

• For the Chocolate Sponge Cake:
  • 4 large eggs (room temperature—this helps with volume!)
  • ¾ cup granulated sugar (divided—half for the yolks, half for the whites)
  • 1 tsp vanilla extract (pure, if you have it—it makes a difference)
  • ¼ cup unsweetened cocoa powder (I love using Dutch-processed for depth)
  • ¼ cup all-purpose flour (sifted to keep the cake light)
  • ¼ tsp salt (just a pinch to balance the sweetness)
• For the Coconut Pecan Filling:
  • 1 cup evaporated milk (rich and creamy—don’t substitute with regular milk)
  • 1 cup granulated sugar (for that caramel-like sweetness)
  • 3 egg yolks (save the whites for another recipe!)
  • ½ cup unsalted butter (cut into cubes for even melting)
  • 1 tsp vanilla extract (again, pure is best)
  • 1 ⅓ cups sweetened shredded coconut (toasted for extra flavor)
  • 1 cup chopped pecans (lightly toasted—trust me, it’s worth the extra step)
• For the Chocolate Glaze:
  • ½ cup heavy cream (for a silky-smooth finish)
  • 4 oz semi-sweet chocolate (chopped—or use high-quality chocolate chips)
  • 1 tbsp unsalted butter (because everything’s better with butter)

Step-by-Step Guide

Now, let’s get baking! Don’t be intimidated—roll cakes are easier than they look, especially when you follow these cozy, tried-and-true steps.

1. Make the Chocolate Sponge Cake

Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper—this ensures your cake releases beautifully.

In a large bowl, beat the egg yolks with half the sugar until pale and thick. This might take 3-4 minutes with a hand mixer. Stir in the vanilla. In another bowl, sift together the cocoa powder, flour, and salt. Gently fold this into the yolk mixture until just combined—no overmixing!

In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Carefully fold the whites into the chocolate batter in thirds, keeping as much air as possible. Spread the batter evenly into your prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.

2. Roll the Cake (Yes, While It’s Warm!)

As soon as the cake comes out of the oven, dust the top with a little powdered sugar and cover it with a clean kitchen towel. Flip it onto a flat surface and gently peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let it cool completely like this—this prevents cracking later.

3. Toast the Coconut & Pecans

While the cake cools, spread the shredded coconut and chopped pecans on separate baking sheets. Toast them in a 350°F oven for 5-7 minutes, stirring occasionally, until fragrant and golden. Keep a close eye—they can burn quickly! Let them cool before adding to the filling.

Conclusion

This Decadent German Chocolate Coconut Pecan Roll Cake is a showstopper dessert that brings together rich chocolate, creamy coconut-pecan filling, and a tender sponge cake—all rolled into one irresistible treat. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this recipe delivers on flavor and elegance. The step-by-step guide ensures even novice bakers can achieve bakery-worthy results. Don’t forget to garnish with extra toasted pecans and coconut for that perfect finishing touch!

Ready to impress your loved ones? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more chocolatey goodness, check out our collection of decadent desserts for more inspiration.

FAQs

Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance. Store it tightly wrapped in the refrigerator, and let it sit at room temperature for about 30 minutes before serving for the best texture.

What if I don’t have pecans?

No problem! Walnuts or almonds make great substitutes for pecans. Just toast them lightly to bring out their nutty flavor before adding them to the filling.

How do I prevent my cake from cracking when rolling?

The key is to roll the cake while it’s still warm (but not hot) using a clean kitchen towel dusted with cocoa powder or powdered sugar. This helps the cake retain its shape without breaking.

Can I freeze this roll cake?

Yes! Wrap the unfilled cake tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator overnight, then fill and serve as usual. The filling is best made fresh.

Is there a dairy-free alternative for this recipe?

You can substitute the butter in the cake and filling with coconut oil or a plant-based butter alternative. For the evaporated milk in the filling, try using full-fat coconut milk for a rich, dairy-free version.