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Chocolate Coconut Pecan Roll Cake Recipe

Chocolate Coconut Pecan Roll Cake Recipe
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★★★★★

4.8 from 25 reviews

This decadent Chocolate Coconut Pecan Roll Cake combines a moist cocoa-infused sponge with a rich, creamy coconut-pecan frosting. Perfectly rolled and topped with a luscious blend of evaporated milk, butter, and nuts, this dessert offers a delightful mix of textures and flavors, ideal for celebrations or an indulgent afternoon treat.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Frosting and Filling

  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups chopped pecans
  • 1 can (12 oz) evaporated milk
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter
  • 4 egg yolks
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a large baking sheet to prevent sticking and ensure easy cake removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined, creating the base for the cake batter.
  3. Add Wet Ingredients: To the dry mix, add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until the batter is smooth and free of lumps for an even texture.
  4. Incorporate Boiling Water: Gradually stir in the boiling water to the batter. This step results in a thinner batter that helps create a moist and tender cake crumb.
  5. Pour Batter and Bake: Pour the prepared batter into the greased baking sheet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Prepare Frosting: While the cake bakes, combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly for about 10 minutes until the mixture thickens into a rich frosting.
  7. Add Coconut and Pecans to Frosting: Remove the thickened frosting from heat and quickly stir in shredded coconut and chopped pecans, mixing well for even distribution.
  8. Cool Cake and Remove from Pan: When baking is complete, allow the cake to cool slightly. Carefully invert the cake onto a clean surface and peel off the parchment or wax paper if used.
  9. Frost the Cake: Spread the coconut-pecan frosting evenly over the entire surface of the cake, ensuring full coverage for flavor and consistency.
  10. Roll the Cake: Carefully roll the cake into a tight log shape from one end to the other. Place it seam-side down and let it set for at least 30 minutes to allow the frosting to firm up and the roll to hold its shape.

Notes

  • Use a large baking sheet or jelly roll pan for optimal cake thickness and rolling ease.
  • Ensure the cake is slightly warm but not hot when frosting to prevent melting the frosting.
  • Chill the rolled cake for a firmer slice and better presentation.
  • To toast the pecans and coconut, briefly sauté them in a dry pan for enhanced flavor before adding to the frosting.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: chocolate roll cake, coconut pecan roll, chocolate coconut cake, rolled chocolate cake, pecan frosting cake, moist chocolate cake

Find it online: https://chefmilacook.com/chocolate-coconut-pecan-roll-cake-recipe/