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German Chocolate Coconut Pecan Roll Cake

Indulge in German Chocolate Coconut Pecan Roll Cake Bliss

This German Chocolate Coconut Pecan Roll Cake combines rich chocolate with pecans and coconut, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Can substitute with gluten-free flour blend
  • 1 cup Granulated sugar No specific substitutions recommended
  • 1/2 cup Cocoa powder Use Dutch-processed for deeper taste
  • 1 tbsp Baking powder Ensure freshness
  • 1 tsp Baking soda
  • 1/2 tsp Salt Balances sweetness
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar or lemon juice
  • 1/2 cup Vegetable oil Can substitute with melted butter
  • 2 large Eggs No substitutes noted
  • 1 tsp Vanilla extract Consider almond extract for a different profile
  • 1 cup Boiling water Intensifies cocoa flavor
For the Frosting
  • 1 can Evaporated milk
  • 1 cup Sugar
  • 1/2 cup Butter Can substitute with margarine
  • 3 large Egg yolks No suitable substitutes noted
  • 1 tsp Vanilla extract Consider coconut extract for a twist
  • 1 cup Sweetened shredded coconut Unsweetened can be substituted
  • 1 cup Chopped pecans Walnuts or hazelnuts can be swapped

Equipment

  • Baking Sheet
  • mixing bowl
  • saucepan
  • spatula
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a large baking sheet by greasing it.
  2. Sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture and mix until smooth.
  4. Gradually stir in the boiling water, ensuring it is fully incorporated into the batter.
  5. Pour the batter into the prepared baking sheet and bake for 20–25 minutes.
  6. For the frosting, combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a saucepan over medium heat and stir for about 10 minutes until thickened.
  7. Mix in the sweetened shredded coconut and chopped pecans into the frosting.
  8. After baking, cool the cake for about 10 minutes before frosting it evenly.
  9. Carefully roll the cake into a log shape and let it set for 30 minutes.
  10. Slice the cake into thick pieces to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

Serve with a scoop of vanilla ice cream for a delightful treat.

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