Description
Delectable chocolate coconut pecan cake roll showcases rich layers of chocolate sponge wrapped around creamy coconut filling. Nutty pecans and smooth chocolate create a delightful dessert perfect for special occasions.
Ingredients
Scale
- 4 large eggs
- 4 large egg yolks
- 8 oz (226 g) dark chocolate (70%), finely chopped
- ¾ cup (150 g) brown sugar
- ½ cup (100 g) granulated or caster sugar
- 1 ½ cups (135 g) toasted shredded coconut
- ½ cup (50 g) toasted and chopped pecans
- ½ cup (50 g) toasted shredded coconut, for decoration
- ⅔ cup (80 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- 8 oz (240 ml) evaporated milk
- 8 oz (240 ml) heavy cream
- 6 tbsps (85 g) unsalted butter, softened
- 1 tbsp (14 g) softened butter
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat oven to 350°F and line a 10×15 inch jelly roll pan with parchment paper, generously greasing the surface.
- Towel Setup: Dust a clean tea towel with cocoa powder, creating a textured surface for cake transfer.
- Batter Creation: Whip eggs, sugar, and vanilla until pale and fluffy, then gently fold in sifted flour, cocoa, baking powder, and salt to maintain airy texture.
- Baking Process: Spread batter evenly in prepared pan and bake for 7-9 minutes until cake springs back when touched.
- Cake Cooling: Immediately invert hot cake onto cocoa-dusted towel, peel off parchment, and roll from short end while warm, allowing to cool in cylindrical shape.
- Filling Development: Combine brown sugar, egg yolks, evaporated milk, and butter in a saucepan, stirring continuously over medium heat until thickened to custard consistency.
- Filling Enhancement: Remove from heat and incorporate vanilla, chopped pecans, and shredded coconut, then chill to enhance spreadability.
- Ganache Preparation: Melt chocolate and butter in a heat-resistant bowl, then pour simmering cream over mixture and whisk until smooth and glossy.
- Assembly: Unroll cooled cake, spread chilled filling across surface, carefully re-roll to encase filling completely.
- Finishing Touches: Drizzle ganache over cake, allowing it to cascade down sides, and sprinkle with toasted coconut for added texture and flavor.
Notes
- Precise Temperature Matters: Ensure your oven is accurately set at 350°F for even baking and consistent cake texture.
- Towel Technique: Dust the towel with cocoa powder to prevent sticking and create a non-slip surface when rolling the cake.
- Filling Consistency Check: Stir the filling constantly and watch for a thick, custard-like texture to guarantee perfect spreadability.
- Ganache Glossiness: Whisk chocolate and cream thoroughly to achieve a smooth, shiny finish that elevates the cake’s visual appeal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 428
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 133 mg