Chocolate Coconut Pecan Cake Roll

Description

Indulge in the exquisite flavors of the Chocolate Coconut Pecan Cake Roll, a delectable dessert perfected for any celebration or as a luxurious treat. This dessert features a soft, spongy chocolate cake rolled with a creamy coconut and pecan custard filling, all enveloped in a rich dark chocolate ganache. The final touch of toasted coconut sprinkled over the ganache provides a crunch that complements the creamy textures within.

Ingredients

For the Cake

• 4 large eggs
• 1/2 cup granulated or caster sugar
• 1 tsp vanilla extract
• 2/3 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

For the Filling

• 1/2 cup toasted and chopped pecans
• 3/4 cup brown sugar
• 4 large egg yolks
• 8 oz evaporated milk
• 6 tbsp unsalted butter, softened
• 1 1/2 cups toasted shredded coconut
• 1 tsp vanilla extract

For the Ganache

• 8 oz dark chocolate (70%), finely chopped
• 8 oz heavy cream
• 1 tbsp softened butter
• 1/2 cup toasted shredded coconut, for decoration

Step-by-step Directions

1. Prepare the Cake

Preheat your oven to 350 degrees F. Grease a 10×15 inch jelly roll pan and line it with parchment, then grease the parchment. Sprinkle a tea towel with cocoa powder and place it on your work surface. Whip eggs, sugar, and vanilla extract until light and creamy. Sift together and fold in the flour, cocoa, baking powder, and salt. Spread the batter in the pan and bake for 7-9 minutes. Invert onto the tea towel, remove parchment, roll from the short end, and let cool.

2. Make the Filling

Combine brown sugar, egg yolks, evaporated milk, and butter in a saucepan. Cook while stirring until thick. Remove from heat, add vanilla, pecans, and coconut. Chill.

3. Prepare the Ganache

Place chocolate and butter in a bowl. Heat cream until simmering, pour over chocolate, cover, and whisk until smooth. Drizzle over the cooled cake roll and sprinkle with toasted coconut.

Servings & Preparation Time

Serves: 8-10 people
Preparation Time: 30 minutes
Cooking Time: Approximately 30 minutes

Tips for Storage & Reheating

• Storage: Wrap the cake roll in plastic wrap and refrigerate. It will keep for up to 3 days.
• Freezing: Freeze the cake roll for up to a month for longer preservation. Thaw in the refrigerator overnight before serving.

Conclusion

The Chocolate Coconut Pecan Cake Roll is not just a dessert; it’s a delightful journey of flavors and textures that celebrates the harmony of chocolate, coconut, and pecans. Whether you’re looking for a special treat for a festive occasion or just want to indulge in a gourmet dessert, this cake roll promises to deliver satisfaction and sweet memories.

Chocolate Coconut Pecan Cake Roll

---

• Author: Dulcia
• Total Time: 39 minute
• Yield: Serves: 8-10 people

Print Recipe

Pin Recipe

Description

Indulge in the exquisite flavors of the Chocolate Coconut Pecan Cake Roll, a delectable dessert perfected for any celebration or as a luxurious treat. This dessert features a soft, spongy chocolate cake rolled with a creamy coconut and pecan custard filling, all enveloped in a rich dark chocolate ganache. The final touch of toasted coconut sprinkled over the ganache provides a crunch that complements the creamy textures within.

---

Ingredients

Scale 1x2x3x

• 4 large eggs
• 1/2 cup granulated or caster sugar
• 1 tsp vanilla extract
• 2/3 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup toasted and chopped pecans
• 3/4 cup brown sugar
• 4 large egg yolks
• 8 oz evaporated milk
• 6 tbsp unsalted butter, softened
• 1 1/2 cups toasted shredded coconut
• 1 tsp vanilla extract
• 8 oz dark chocolate (70%), finely chopped
• 8 oz heavy cream
• 1 tbsp softened butter
• 1/2 cup toasted shredded coconut, for decoration

---

Instructions

1. Prepare the Cake Preheat your oven to 350 degrees F. Grease a 10×15 inch jelly roll pan and line it with parchment, then grease the parchment. Sprinkle a tea towel with cocoa powder and place it on your work surface. Whip eggs, sugar, and vanilla extract until light and creamy. Sift together and fold in the flour, cocoa, baking powder, and salt. Spread the batter in the pan and bake for 7-9 minutes. Invert onto the tea towel, remove parchment, roll from the short end, and let cool.
2. Make the Filling Combine brown sugar, egg yolks, evaporated milk, and butter in a saucepan. Cook while stirring until thick. Remove from heat, add vanilla, pecans, and coconut. Chill.
3. Prepare the Ganache Place chocolate and butter in a bowl. Heat cream until simmering, pour over chocolate, cover, and whisk until smooth. Drizzle over the cooled cake roll and sprinkle with toasted coconut.

• Prep Time: 30 minutes
• Cook Time: Approximately 30 minutes