Description
A rich and indulgent roll cake featuring layers of chocolate cake filled with a creamy coconut and pecan frosting, perfect for chocolate lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until thick and pale. Add vanilla extract and mix well.
- Gradually fold in the dry ingredients until just combined. Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare the filling: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Once the cake is done, immediately loosen the edges and turn it out onto a towel dusted with powdered sugar. Roll the cake up in the towel and let it cool completely.
- Unroll the cooled cake and spread the coconut-pecan filling evenly over the surface. Roll the cake back up.
- Dust with additional powdered sugar and chill before serving.
Notes
Ensure the cake is rolled while still warm to prevent cracking. Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 6g