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German Chocolate Coconut Pecan Roll Cake

Savor the Sweetness: German Chocolate Coconut Pecan Roll Cake

Indulge in the flavors of German Chocolate Coconut Pecan Roll Cake, a delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Flour Substitute with gluten-free flour for a different twist.
  • 1 cup Sugar Opt for coconut sugar for a complex flavor profile.
  • 1/2 cup Cocoa Powder Always choose unsweetened for best results.
  • 1 tbsp Baking Powder Double-check freshness for optimal fluffiness.
  • 1 tsp Baking Soda Vital for achieving that light texture.
  • 1/2 tsp Salt Enhances the flavors.
  • 1 cup Buttermilk Substitutes: yogurt or milk with vinegar.
  • 1/2 cup Vegetable Oil Melted butter may be used for richer taste.
  • 2 large Eggs Binds ingredients together.
  • 1 tsp Vanilla Extract Pure vanilla is always best.
  • 1 cup Boiling Water Creates a moist batter.
For the Frosting
  • 1/2 cup Evaporated Milk Substitute with heavy cream if desired.
  • 1/2 cup Butter Use unsalted for more control over saltiness.
  • 2 large Egg Yolks Adds richness and color.
  • 1 cup Coconut Sweetened shredded coconut.
  • 1 cup Pecans Can be substituted with walnuts or hazelnuts.

Equipment

  • Large baking sheet
  • Mixing bowls
  • hand mixer or whisk
  • Spatula
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a large baking sheet.
  2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture and mix until smooth. Gradually incorporate boiling water.
  4. Pour the batter onto the greased baking sheet and spread it evenly.
  5. Bake for 20–25 minutes until a toothpick comes out clean.
  6. In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and vanilla extract; stir until thickened, then add coconut and pecans.
  7. Cool the cake for about 10 minutes before inverting it onto a clean surface and frosting it.
  8. Roll the cake gently from one end to the other using parchment paper, and let it rest for at least 30 minutes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Allow cake to cool slightly before rolling and ensure all ingredients are at room temperature.

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