Description
A rich, indulgent roll cake featuring layers of chocolate, coconut, and pecans, perfect for special occasions.
Ingredients
Scale
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- For the filling:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (5 oz) evaporated milk
- 3/4 cup sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale. Add vanilla extract.
- Fold dry ingredients into the egg mixture. Spread batter evenly in the prepared pan.
- 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, butter, and vanilla. Cook over medium heat until thickened. Stir in coconut and pecans.
- Once baked, invert the cake onto a towel dusted with powdered sugar. Roll up the cake with the towel and let cool.
- Unroll the cake, spread the filling evenly, and roll it back up. Chill before serving.
Notes
Ensure the cake is rolled while warm to prevent cracking. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: German-American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 7g