Introduction
Welcome to a world of sweet indulgence! Today, we’re diving into the rich and luscious realm of German chocolate with a delightful twist: a Decadent German Chocolate Coconut Pecan Roll Cake. This cake is a delightful blend of flavors and textures, where the moist cocoa sponge meets the luscious, creamy filling enriched with shredded coconut and crunchy pecans. As you slice into this beautiful roll, you’ll discover a symphony of flavors that dances on your palate, making it the perfect centerpiece for any gathering or simply a treat for yourself at home.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract for frosting
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 15×10 inch baking pan to ensure easy removal of the cake.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Add the softened butter, eggs, vanilla extract, and buttermilk to the dry mixture. Mix well until the batter is smooth and creamy.
- Gently fold in the shredded coconut, chopped pecans, and semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour the luscious batter into the prepared baking pan, spreading it evenly for uniform baking.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, signaling a perfectly baked cake.
- Allow the cake to cool in the pan for about 10 minutes. Then, using a clean kitchen towel, carefully roll the cake into a log shape, starting from one end.
- Let the rolled cake cool completely on a wire rack; this ensures it holds its shape.
- While the cake is cooling, prepare the frosting by whisking together the confectioners’ sugar, milk, and vanilla extract until smooth and creamy.
- Once the cake is completely cooled, gently unroll it and spread the frosting evenly over the surface.
- Roll the cake back up carefully, making sure the frosting is sealed inside.
- Chill the rolled cake in the refrigerator for at least 30 minutes before slicing.
- After chilling, slice into rounds and savor the decadent flavors of your homemade German chocolate roll cake!
Notes or Tips
For an extra touch of decadence, consider drizzling melted chocolate over the top of the rolled cake before serving. Feel free to experiment with the nuts; walnuts can be a tasty substitute for pecans. This cake can also be made a day ahead, which allows the flavors to meld beautifully. Just keep it wrapped tightly in the fridge.
Cooking Techniques
Rolling the cake while it’s warm helps prevent it from cracking. Make sure to use a kitchen towel that you don’t mind getting a little chocolatey. Don’t rush the cooling process; allowing it to cool completely before frosting ensures the best texture.
FAQ
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.
How should I store the leftover cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month.
Conclusion
This Decadent German Chocolate Coconut Pecan Roll Cake is not just a dessert; it’s an experience packed with richness and delightful textures that will leave your guests asking for seconds. Whether for a special occasion or just a treat for yourself, this cake is sure to bring joy and satisfaction with every slice!