Description
A soft, chocolatey sponge cake rolled around a buttery, gooey coconut-pecan filling — the classic German chocolate cake you love, transformed into an elegant and irresistible cake roll.
Ingredients
For the Chocolate Sponge Cake
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk, warmed
Powdered sugar (for dusting towel)
For the Coconut-Pecan Filling
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
3/4 cup chopped toasted pecans
Optional Ganache
1/2 cup chocolate chips
1/4 cup heavy cream
Instructions
1. Preheat oven to 350°F (177°C). Line a 10×15 jelly roll pan with parchment.
2. Beat eggs, sugar, and vanilla until pale, fluffy, and tripled in volume.
3. Whisk flour, cocoa powder, baking powder, and salt. Fold into egg mixture.
4. Add warm milk and gently mix until smooth.
5. Spread batter evenly in pan and bake 10–12 minutes.
6. Turn hot cake onto a powdered sugar–dusted towel. Peel off parchment and roll the cake inside the towel. Cool fully.
7. Make filling: cook evaporated milk, sugar, egg yolks, and butter until thickened. Add vanilla, coconut, and pecans. Cool.
8. Unroll cake, spread filling evenly, and reroll without towel.
9. Chill 30 minutes before slicing.
10. Optional: top with chocolate ganache.
Notes
Roll the cake while hot to prevent cracking.
Do not overbake—this sponge cooks fast and must stay soft.
Toast the pecans for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 32
- Sodium: 180
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 6
- Cholesterol: 110