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Decadent German Chocolate Coconut Pecan Roll Cake — a show-stopping treat for busy days and special nights

If you’re juggling work, family, and trying to have at least one impressive dessert in your arsenal, this Decadent German Chocolate Coconut Pecan Roll Cake is your new secret weapon. It blends a tender chocolate sponge with a gooey coconut-pecan filling and a glossy chocolate drizzle — all of which feels fancy but is totally manageable on a weeknight (or for weekend guests). I promise: it looks like you spent all afternoon, but your oven timer and a little patience do most of the work.

Before we dive in, if you love no-bake desserts or other creative cake-roll twists, you might enjoy this delightful no-bake option: no-bake German chocolate cheesecake — it’s a great companion when you want German chocolate flavors without turning on the oven.

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

• It’s a perfect balance of chocolate and the classic German chocolate coconut-pecan filling.
• The sponge is light and flexible, so rolling is forgiving — no stress if it’s not perfectly tight.
• It stores and slices well, making it ideal for parties, potlucks, or a weekend treat for the family.
• Works for picky kids and grown-ups who want a touch of nostalgia with a grown-up finish.

Ingredients
Chocolate Sponge Cake

• 4 large eggs, separated (room temperature)
• 3/4 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder, sifted
• 3/4 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Coconut-Pecan Filling (German Chocolate style)

• 1 cup evaporated milk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted lightly
• 1 cup light brown sugar, packed
• 1/4 cup unsalted butter
• 3 large egg yolks, whisked
• 1 teaspoon vanilla extract

Chocolate Drizzle (optional but loved)

• 4 ounces semisweet chocolate, chopped
• 1/3 cup heavy cream
• 1 tablespoon corn syrup (for shine), optional

Equipment

• Jelly roll pan (15 x 10 inches) lined with parchment
• Clean kitchen towel for rolling
• Mixing bowls, whisk, electric mixer (or strong arm), spatula

Step-by-step Instructions

1. Prep and preheat
   Preheat the oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease the paper so the sponge releases easily later. Lay a clean, slightly damp kitchen towel on the counter and dust it with a little powdered sugar — this is where you’ll roll the cake while it cools.

2. Make the chocolate sponge batter
   In a medium bowl, whisk together the sifted flour, cocoa, baking powder, and salt. In a separate large bowl, beat the egg yolks with 1/2 cup granulated sugar until pale and slightly thick — about 2–3 minutes. Add the oil and vanilla, mixing until smooth. Gently fold the dry ingredients into the yolk mixture in two additions, mixing until just combined.

3. Beat the whites and fold gently
   With clean beaters, beat the egg whites and remaining 1/4 cup granulated sugar until stiff peaks form but not grainy. Fold one-third of the egg whites into the yolk batter to lighten it, then carefully fold in the remaining whites until no streaks remain. You want to keep the air in the batter — that’s how the sponge stays flexible and tender.

4. Bake the sponge
   Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake 10–12 minutes, or until the top springs back and a toothpick comes out with a few moist crumbs (don’t overbake — you want pliable cake). Immediately invert the cake onto the sugared towel. Carefully peel off the parchment. Starting at the short end, roll the cake and towel together into a spiral. Let it cool completely while rolled — this trains the sponge so it won’t crack when filled.

5. Make the coconut-pecan filling
   While the cake cools, combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon — about 8–10 minutes. Remove from heat and stir in shredded coconut, toasted pecans, and vanilla. Let cool until spreadable but not cold.

6. Unroll, fill, and re-roll
   Unroll the cooled sponge gently. Spread the coconut-pecan filling evenly, leaving a 1/2-inch border at one short edge to help seal the roll. Re-roll the cake (without the towel) as tightly as you can without squeezing out the filling. Transfer seam-side down to a serving platter.

7. Make the chocolate drizzle
   Place chopped chocolate and corn syrup in a heatproof bowl. Heat the cream just until simmering and pour over chocolate. Let sit 2 minutes, then stir until smooth. Drizzle over the roll and let it set. For extra flair, sprinkle a few toasted pecans or extra coconut on top.

8. Chill and slice
   Chill the roll 1–2 hours to firm up. When ready to serve, use a sharp serrated knife, wiping it clean between slices for tidy pieces.

Practical Tips (the things that actually save you)

• Don’t skip rolling the cake while it cools. It’s the best trick to prevent cracks later. Think of it like training the cake’s memory.
• Toast the pecans briefly in a dry skillet for deeper flavor — 3–4 minutes over medium heat is enough.
• If your filling seems too runny after cooling, pop it in the fridge 10–15 minutes. It should be spreadable, not drippy.
• No jelly roll pan? Use the largest rimmed baking sheet you have — adjust baking time slightly.
• If you want a lighter finish, use a chocolate glaze made with cocoa, powdered sugar, and milk instead of ganache.

A quick note on substitutions (you asked)

• Coconut-free? Reduce the filling to pecans and add a touch extra brown sugar for sweetness. It won’t be classic German chocolate, but it’ll still be delicious.
• Dairy-free? Use evaporated coconut milk and a dairy-free chocolate for the drizzle; the texture will change but the flavors hold up.
• Nut allergies? Swap pecans for toasted sunflower seeds for a similar crunch without the nuts.

Personal Anecdote from Our Kitchen
Patricia and I tested this roll three weekends in a row because our family kept asking for “just one more slice.” The first time, I worried the sponge would crack — but rolling it warm into the towel fixed everything. Our kids voted it “most likely to be requested for birthdays,” and honestly, I’ve lost count of how many bake-sale offers I turned down. It’s one of those desserts that brings out the best kind of kitchen chaos: sticky spoon licking and loud compliments.

FAQs (short and useful)
Q: Can I make components ahead of time?
A: Yes. Bake the sponge and wrap well in plastic; it will keep a day in the fridge. The filling can be made and refrigerated up to 2 days. Assemble on the day you want to serve for best texture.

Q: How should I store leftovers?
A: Store wrapped tightly in the fridge up to 3 days. Bring to room temperature 20–30 minutes before serving for softer slices.

Q: Can I freeze slices?
A: Sure. Freeze individual slices on a tray, then transfer to a freezer bag for up to a month. Thaw in the fridge overnight.

Q: Is this the same as a German chocolate cake?
A: It borrows the classic German chocolate filling (coconut-pecan) but uses a chocolate sponge rolled with that filling — think German chocolate in a new, elegant format. You’ll see similar techniques in chocolate sponge roll recipes and classic German chocolate cake recipes online.

Want another cake-roll twist? Try this playful frozen treat: chocolate chip cookie dough ice cream cake roll for summer gatherings.

Serving ideas and occasions

• Sunday brunch with coffee: thin slices, maybe a little whipped cream.
• Dinner party finale: serve with a scoop of vanilla bean ice cream.
• Potlucks and bake sales: slice into neat rounds and arrange on a platter for an eye-catching spread.
• Holidays: scale up by making two rolls or add festive sprinkles and extra nuts for holiday tables.

Dietary notes
This recipe is rich and sweet — it’s dessert, not health food. If you want to lighten it, reduce brown sugar in the filling slightly or use reduced-fat evaporated milk, but expect the texture and flavor to shift. For gluten-free options, try a trusted 1:1 gluten-free flour blend and keep a close eye on bake time.

More recipes you might like
If you’re in baking mode, this Decadent Chocolate Fudge Poke Cake is an irresistible crowd-pleaser and shares some of the same cozy chocolate vibes: Decadent Chocolate Fudge Poke Cake.

A final baking pep talk
Rolling a cake can feel intimidating the first time, but remember: it’s more forgiving than it looks. A little imperfection makes it feel homemade — and people love homemade. If you’re short on time, the filling can be made ahead, and assembly takes only minutes. This Decadent German Chocolate Coconut Pecan Roll Cake pairs nostalgia and ease in a way that’s perfect for busy households and small celebrations.

Conclusion

If you want to see classic German chocolate flavor translated into other formats for inspiration, check out this thorough Homemade German Chocolate Cake guide: Homemade German Chocolate Cake – Tastes Better From Scratch. For a lighter sponge-roll take with similar technique, this German Chocolate Sponge Roll walkthrough is helpful: German Chocolate Sponge Roll – Sweets by Elise. And if you’re curious about other cake roll variations from around the web, this hearty take on the idea is worth a look: German Chocolate Cake Roll – Global Bakes.

Meta description (150 characters)
Decadent German Chocolate Coconut Pecan Roll Cake is the perfect show-stopping dessert for busy cooks — quick to assemble, rich in flavor, and family-approved.

Decadent German Chocolate Coconut Pecan Roll Cake

A show-stopping dessert blending tender chocolate sponge with a gooey coconut-pecan filling and a glossy chocolate drizzle.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Cake, Dessert

Cuisine: German

Calories: 370

Ingredients Method Notes

Ingredients

  

Chocolate Sponge Cake

• 4 large eggs, separated (room temperature)
• 3/4 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder, sifted
• 3/4 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Coconut-Pecan Filling

• 1 cup evaporated milk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted lightly
• 1 cup light brown sugar, packed
• 1/4 cup unsalted butter
• 3 large egg yolks, whisked
• 1 teaspoon vanilla extract

Chocolate Drizzle

• 4 ounces semisweet chocolate, chopped
• 1/3 cup heavy cream
• 1 tablespoon corn syrup (for shine), optional

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease the paper.
2. Lay a clean, slightly damp kitchen towel on the counter and dust it with powdered sugar.

Make the Chocolate Sponge Batter

1. In a medium bowl, whisk together the sifted flour, cocoa, baking powder, and salt.
2. In a separate large bowl, beat the egg yolks with 1/2 cup granulated sugar until pale and slightly thick, about 2-3 minutes.
3. Add the oil and vanilla, mixing until smooth. Gently fold the dry ingredients into the yolk mixture.

Beat the Whites

1. With clean beaters, beat the egg whites and remaining 1/4 cup sugar until stiff peaks form.
2. Fold one-third of the egg whites into the yolk batter, then carefully fold in the remaining whites.

Bake the Sponge

1. Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
2. Immediately invert the cake onto the sugared towel and roll it up to cool.

Make the Coconut-Pecan Filling

1. Combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan and cook over medium-low heat until thickened.
2. Remove from heat and stir in coconut, pecans, and vanilla. Let cool.

Unroll, Fill, and Re-Roll

1. Unroll the cooled sponge and spread the filling evenly.
2. Re-roll the cake tightly without the towel and transfer seam-side down to a serving platter.

Make the Chocolate Drizzle

1. Place chocolate and corn syrup in a bowl. Heat the cream and pour over chocolate until smooth.
2. Drizzle over the roll and let it set.

Chill and Slice

1. Chill the roll for 1-2 hours. Slice with a sharp serrated knife.

Notes

Don’t skip rolling the cake while it cools; it prevents cracks. For lighter options, consider reducing brown sugar or using gluten-free flour.