Description
A delightful dessert that merges rich chocolate, coconut, and pecans into a beautiful roll.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup packed light brown sugar
- 1/3 cup unsalted butter
- 1 teaspoon vanilla extract (for filling)
- 1 1/2 cups sweetened shredded coconut (toasted)
- 1 cup chopped pecans (toasted)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon light corn syrup (optional, for shine)
- 1/4 cup sweetened shredded coconut (toasted, for garnish)
- 1/4 cup pecan halves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until thick and pale.
- Gently sift the dry ingredients into the egg mixture in two or three additions and fold in gently.
- In a small bowl, whisk together the vegetable oil, milk, and vanilla extract. Drizzle this mixture around the edge of the batter and fold in gently.
- Pour the batter into the prepared pan and spread evenly. Tap the pan lightly on the counter.
- Bake for 10 to 12 minutes or until the cake feels springy and a toothpick comes out clean.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with cocoa powder.
- As soon as the cake is out of the oven, run a knife around the edges and invert it onto the cocoa-dusted towel.
- Starting from a short end, roll up the warm cake in the towel into a tight spiral and let it cool completely.
- For the filling, combine evaporated milk, egg yolks, brown sugar, and butter in a saucepan over medium heat. Whisk constantly for 8-10 minutes until thickened.
- Remove from heat and stir in vanilla extract, toasted coconut, and chopped pecans. Allow to cool to room temperature.
- Once the cake is cooled, unroll it gently and spread the coconut pecan filling evenly.
- Re-roll the cake without the towel and place seam side down on a platter.
- To make the ganache, place chocolate chips in a bowl. Heat cream in a saucepan until steaming and pour over the chocolate. Allow to sit for 2 minutes.
- Add light corn syrup if using and whisk until smooth. Let it sit for 5 to 10 minutes to thicken.
- Spoon or pour the ganache over the cake, letting it drip down the sides.
- Immediately sprinkle the top with toasted coconut and pecan halves.
- Refrigerate for at least 2 hours until firm and set.
- To serve, use a long serrated knife to cut into 10 to 12 slices.
Notes
Make sure to keep an eye on the baking time to prevent overbaking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg