Irresistible German Chocolate Coconut Pecan Roll Cake in 15 Minutes

There’s something magical about the way chocolate, coconut, and pecans come together in a German chocolate cake—it’s like a little celebration in every bite. I first fell in love with this flavor combo when my Aunt Margie made her famous german chocolate coconut pecan roll cake for my 16th birthday. One taste of that rich chocolate cake swirled with gooey coconut-pecan filling, and I was hooked. Now, it’s my go-to dessert for birthdays, holidays, or anytime I want to impress (or treat myself).

What makes this German chocolate coconut pecan roll cake so special? It’s all about the contrast—the light, airy chocolate sponge against that decadent filling that’s just sweet enough with a satisfying crunch from the pecans. And let’s be honest, anything you get to roll up like a fancy bakery dessert instantly feels more impressive! The chocolate glaze dripping down the sides? That’s just showing off (in the best possible way).

This recipe might look fancy, but trust me—it’s way easier than you’d think. The cake bakes in just 15 minutes, and the filling comes together while it cools. Before you know it, you’ll have this stunning swirled masterpiece that looks like it came from a professional bakery. Just don’t be surprised when everyone asks for seconds (and the recipe).

Why You’ll Love This German Chocolate Coconut Pecan Roll Cake Recipe

This cake isn’t just delicious—it’s downright addictive. Here’s why it’s become my signature dessert:

• That perfect flavor combo – Rich chocolate, toasty pecans, and sweet coconut create magic in every bite
• Easier than it looks – The roll technique seems fancy but takes just minutes (I promise!)
• Always impresses guests – The swirls and chocolate drizzle make it look bakery-worthy
• Better than traditional sheet cake – The rolled layers mean more filling in every slice
• Perfect make-ahead dessert – Tastes even better after chilling overnight

Seriously, once you try this version, you’ll never go back to regular German chocolate cake again!

Ingredients for German Chocolate Coconut Pecan Roll Cake

Gathering the right ingredients is half the battle with this cake – trust me, I’ve learned the hard way that substitutions can change everything! Here’s exactly what you’ll need, organized so you can shop and prep efficiently.

Cake Ingredients

The foundation of our masterpiece! These simple ingredients transform into that perfect chocolate sponge:

• 4 large eggs (room temperature – this makes ALL the difference for volume)
• 3/4 cup granulated sugar (I use Domino – it dissolves perfectly)
• 1 tsp vanilla extract (the good stuff – no imitation here)
• 1/2 cup all-purpose flour (scooped and leveled, please!)
• 1/4 cup cocoa powder (Dutch process gives that rich color)
• 1 tsp baking powder (fresh is best – check the date!)
• 1/4 tsp salt (just enough to balance the sweetness)

Filling Ingredients

This is where the German chocolate magic happens – sticky, nutty, coconut-y perfection:

• 1 cup shredded coconut (I prefer sweetened for this recipe)
• 1/2 cup chopped pecans (toast them first for extra flavor!)
• 1/2 cup evaporated milk (not sweetened condensed – big difference)
• 1/2 cup brown sugar (pack it tight in the measuring cup)
• 1/4 cup unsalted butter (cut into chunks for even melting)
• 1 egg yolk (save the white for breakfast!)
• 1/2 tsp vanilla extract (yes, more vanilla – it’s worth it)

Glaze Ingredients

The crowning glory – simple but oh-so-effective:

• 1/2 cup semi-sweet chocolate chips (Ghirardelli works beautifully)
• 2 tbsp heavy cream (whipping cream works too)

See? Nothing too crazy ingredient-wise, but when combined just right, they create pure magic. Now let’s get baking!

Equipment You’ll Need

You don’t need fancy gadgets for this German chocolate coconut pecan roll cake, but a few key tools make all the difference. Here’s what I always grab from my kitchen:

• 10×15 inch jelly roll pan – This size gives us the perfect thin cake for rolling
• Parchment paper – Non-negotiable for easy release
• Stand mixer or hand mixer – Beating those eggs properly takes muscle!
• Saucepan – For cooking that dreamy coconut-pecan filling
• Clean kitchen towel – Trust me, you’ll need it for rolling

That’s it! With these basics, you’re ready to roll (pun absolutely intended).

How to Make German Chocolate Coconut Pecan Roll Cake

I know roll cakes can seem intimidating, but once you get the hang of these steps, you’ll be making them like a pro! The key is moving quickly while the cake is still warm – don’t overthink it. Here’s exactly how I put together this showstopper:

Step 1: Prepare the Cake Batter

First, crank your oven to 350°F and line that jelly roll pan with parchment – I like to spray a quick mist of baking spray underneath the paper to really guarantee no sticking. Now, beat those room-temperature eggs and sugar together like your dessert depends on it (because it does!). After about 5 minutes with the mixer on high, they should be pale yellow and fluffy enough that when you lift the beater, the ribbon stays visible for a few seconds. That’s your cue to stir in the vanilla.

Here’s my secret trick: sift the dry ingredients directly over the egg mixture. I know, I know – extra dishes. But it makes folding SO much easier with no flour lumps. Gently fold everything together with a spatula until just combined – some streaks are okay! Pour it into your prepared pan and smooth the top quickly with an offset spatula.

Step 2: Bake and Roll the Cake

This thin cake bakes FAST – set your timer for 12 minutes and don’t wander off! The cake’s done when the top springs back lightly when touched. Now the fun part: immediately flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment (careful, it’s hot!) and starting at the short end, roll the cake up in the towel. This creates “muscle memory” so it’ll roll easier later. Let it cool completely like this – about 30 minutes.

Step 3: Make the Coconut Pecan Filling

While the cake cools, let’s make that dreamy filling. Combine everything but the vanilla in a saucepan over medium heat. Stir constantly (I use a wooden spoon) until it thickens enough to coat the back of the spoon – about 8 minutes. Remove from heat and stir in the vanilla. Let it cool slightly so it’s spreadable but still warm – this helps prevent s when rolling.

Step 4: Assemble and Glaze

Carefully unroll your cooled cake – don’t worry if it s a little, the filling will hide it! Spread the warm filling evenly, leaving about a 1/2-inch border. Now roll it back up (without the towel this time) and place seam-side down on your serving plate. For the glaze, microwave chocolate chips and cream in 30-second bursts, stirring until smooth. Drizzle over the top while still warm for that gorgeous drippy effect. Voilà – bakery-worthy results at home!

Tips for the Perfect German Chocolate Coconut Pecan Roll Cake

After making this cake more times than I can count (and learning from plenty of mistakes!), here are my must-know tips for German chocolate roll cake success:

Room temp eggs are non-negotiable – I can’t stress this enough. Cold eggs won’t whip up properly, and your cake won’t get that light, airy texture we love. I leave mine out for at least 2 hours before baking. In a pinch? Place them in warm water for 10 minutes. Separating eggs properly is key for many baking recipes.

Roll while warm, but not hot – That sweet spot right when the cake comes out of the oven is perfect for shaping. Wait too long, and it’ll ; roll it too soon, and you’ll burn your fingers (been there!). The towel trick helps it hold its shape while cooling.

Chill before slicing – I know it’s tempting to dive right in, but letting the cake firm up in the fridge for at least an hour makes clean slices possible. Otherwise, that gorgeous swirl turns into a delicious but messy pile!

Toast your pecans first – Just 5 minutes in a 350°F oven brings out their nutty flavor and adds amazing texture. Trust me, it’s the difference between “good” and “oh my gosh what is this magic?”

One last bonus tip: If your cake does (it happens to the best of us!), just position that side down on the plate. The glaze covers a multitude of sins, and no one will ever know!

Variations and Substitutions

Want to put your own spin on this German chocolate coconut pecan roll cake? Here are my favorite easy swaps that still deliver amazing results:

• Almond extract instead of vanilla for a subtle nutty twist
• Walnuts work beautifully if you’re out of pecans
• Dark chocolate chips in the glaze for a more intense flavor
• Coconut milk can sub for evaporated milk in a pinch

The beauty of this recipe? It’s forgiving – just keep the ratios similar and you’ll still end up with something delicious! For more ideas on using pecans, check out these pecan pie bars.

Serving and Storing German Chocolate Coconut Pecan Roll Cake

Okay, here’s the hard part – waiting to dig in! I always chill my German chocolate coconut pecan roll cake for at least an hour before slicing. The cold makes the filling firm up perfectly, giving you those gorgeous, clean swirls when you cut into it. Use a sharp knife dipped in hot water (and dried quickly) for the prettiest slices.

Presentation tip: I like to drizzle a little extra chocolate glaze on each plate before placing the slice – makes it look extra fancy with zero effort! This cake pairs beautifully with coffee after dinner or makes a stunning centerpiece for brunch. (Pro tip: It’s especially magical with a scoop of vanilla ice cream melting on top.)

For storage, simply cover the cake loosely with plastic wrap or foil and keep it in the fridge. The flavors actually get better after a day! It’ll stay fresh for up to 3 days – if it lasts that long in your house (it never does in mine). The coconut-pecan filling stays wonderfully moist thanks to the evaporated milk.

One warning: The cake can get a bit sticky if left at room temperature too long, so I recommend keeping it chilled until just before serving. Trust me, you don’t want all that delicious filling oozing out before you get to enjoy it!

Nutritional Information

Okay, let’s be real – we’re not eating German chocolate coconut pecan roll cake for its health benefits! But if you’re curious (or need to justify that second slice), here’s the breakdown per serving. Remember, these are estimates – actual numbers can vary based on your specific ingredients and how thick you slice it!

One generous slice (about 1/8th of the cake) contains roughly:

• 320 calories – Totally worth every one!
• 18g fat (9g saturated) – Mostly from the butter, pecans, and chocolate
• 36g carbs – The sweet stuff that makes it irresistible
• 25g sugar – A mix of natural and added sugars
• 5g protein – Thanks to the eggs and nuts
• 2g fiber – The coconut and pecans help a little

A quick disclaimer: I’m a baker, not a nutritionist! These numbers are calculated using standard ingredients, but your exact counts might differ based on brands and measurements. The evaporated milk adds some calcium, and pecans bring healthy fats – if we’re looking for silver linings!

My philosophy? Life’s too short to stress over dessert nutrition facts. Enjoy a slice (or two) of this heavenly cake, savor every bite, and maybe take an extra walk tomorrow. Balance, right?

Frequently Asked Questions

I’ve gotten so many questions about this German chocolate coconut pecan roll cake over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I freeze this cake?
Absolutely! Wrap the unglazed roll tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and add the glaze right before serving. The texture holds up surprisingly well – just don’t freeze it after glazing as the chocolate can get weird.

How do I prevent s when rolling?
Three secrets: 1) Roll while warm (not hot), 2) Use the towel method to train the shape, and 3) Don’t overbake! That last minute in the oven makes all the difference. If it does ? No stress – position that side down and let the glaze work its magic.

Can I make this ahead of time?
You bet! In fact, I think it tastes even better after chilling overnight. Just wait to add the glaze until about an hour before serving so it stays pretty. The flavors meld beautifully after a day in the fridge.

What if I don’t have a jelly roll pan?
A standard rimmed baking sheet works in a pinch – just watch the baking time since it might be thinner. Alternatively, bake in a 9×13 pan and cut into layers for a stacked version (not quite as dramatic, but just as tasty!).

Why evaporated milk instead of regular?
That rich, concentrated milk gives the filling its signature creamy texture without making it too wet. Regular milk would make the filling runny, and sweetened condensed milk would be cloyingly sweet. Trust me – it’s worth hunting down that little can!

Final Thoughts

If you’ve been on the fence about trying a rolled cake, let this German chocolate coconut pecan beauty be your first! I promise – once you taste that first slice with its perfect swirl of chocolate and coconut-pecan filling, you’ll be hooked. There’s something so satisfying about mastering the roll technique and seeing those gorgeous layers when you slice into it.

I’d love to hear how your cake turns out! Did you stick to the classic recipe or try any fun variations? Snap a photo of your masterpiece and tag me – nothing makes me happier than seeing your baking successes. And if you have any questions along the way, don’t hesitate to ask. After all, we’re in this delicious baking adventure together!

One last thing before you go raid your pantry: don’t stress about perfection. My first attempt at this cake looked more like a chocolate log than a elegant spiral, but it still tasted amazing. The beauty is in the flavors, not just the presentation. Now go preheat that oven – your new favorite dessert awaits!

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