Description
A decadent roll cake filled with rich German chocolate, toasted coconut, and crunchy pecans.
Ingredients
Scale
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar (for dusting)
- 1 cup sweetened shredded coconut (toasted)
- 1/2 cup chopped pecans (toasted)
- 1 cup German chocolate frosting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until light and fluffy. Add vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Invert warm cake onto the towel and carefully peel off parchment paper.
- Roll cake up in the towel from the short end. Let cool completely.
- Unroll cake and spread with German chocolate frosting. Sprinkle with toasted coconut and pecans.
- Re-roll cake without the towel. Chill for 1 hour before slicing.
Notes
You can customize the seasonings to taste.