German Chocolate Cake Roll Recipe with Coconut Filling

German Chocolate Cake Roll is a chocolate genoise brushed with coffee simple syrup and filled with a creamy coconut–pecan frosting. Finish it with dark chocolate ganache, extra coconut, and toasted pecans for a classic German chocolate flavor in a beautiful rolled presentation.

This cake roll is one of my favorite birthday treats. When I grew up, if my birthday wasn’t an Easter-bunny cake request, it was always German chocolate. I made this roll ahead of my most recent birthday and it instantly became one of the best versions I’ve made—rich, tender, and full of the toasted coconut–pecan flavor that defines German chocolate cake.

Cake rolls can seem intimidating, but the key is using a light, pliable sponge—genoise—and handling it gently. The chocolate genoise base in this recipe is adapted from Alice Medrich and is forgiving and moist, making rolling much easier than you might expect.

How to make German Chocolate Cake Roll

Start by preparing a rimmed baking sheet: brush the pan with melted butter, line it with parchment, and brush the parchment with more butter so the cake releases cleanly. Trim the parchment corners so the paper sits snugly in the pan.

Whip room-temperature eggs and sugar in a stand mixer with a whisk attachment. Warm eggs whip faster—place cold eggs in very warm water for five minutes to bring them up to temperature. Beat the eggs and sugar on high until the mixture triples in volume and a figure-8 shape holds when you drag the whisk through the batter.

While the eggs whip, whisk together the dry ingredients—flour, cocoa, and instant espresso—then sift them several times. Sifting lightens the dry mix and helps keep the batter airy; fold the dry ingredients into the whipped eggs in three additions, gently and with minimal deflation.

Reserve about a cup of batter to blend into the melted butter, then fold that butter-batter into the main batter as gently as possible. Pour the batter into the prepared pan using large dollops across the surface to avoid over-spreading. Bake on the center rack until the top springs back and the cake pulls away from the sides, then cool on a wire rack for five minutes.

Lay a large lint-free towel on the counter. Invert the warm cake onto the towel, peel away the parchment, and roll the cake immediately while it’s still warm. Cooling while rolled for about an hour helps preserve the shape and prevents cracking. When cool, unroll, trim any crispy edges, and optionally brush lightly with coffee simple syrup for extra moisture.

Spread the coconut–pecan frosting across the unrolled cake, leaving a one-inch border to prevent overflow, then re-roll as tightly as possible. Transfer the roll to a serving plate with waxed paper under the edges to keep your plate clean when glazing.

Finish with a dark chocolate ganache poured over the top and spread to coat the sides. Garnish with toasted pecans and additional sweetened shredded coconut. Chill for at least four hours—longer chilling makes cleaner slices.

The coconut–pecan filling is a cooked custard made from cream, sugar, and egg yolks, combined with toasted pecans, shredded coconut, and butter; it thickens as it cools and makes a rich, slightly gooey filling that pairs perfectly with the chocolate sponge and ganache.

I know the step-by-step sounds detailed, but taken one step at a time this cake roll is straightforward and rewarding. If you love German chocolate cake, this rolled version delivers the same beloved flavors in a showstopping format.

German Chocolate Cake Roll

Chocolate genoise rolled with a creamy coconut–pecan filling and coated in dark chocolate ganache.

Servings: 10 | Prep Time: 45 mins | Cook Time: 30 mins | Inactive/Chill Time: 5 hrs | Total Time: ~6 hrs 15 mins

Ingredients

For the cake

1.5 ounces unsalted butter, melted and cooled slightly, plus 1 tablespoon more for preparing the pan
1 teaspoon pure vanilla extract
1.6 ounces (about 1/3 cup + 1 tablespoon) sifted all-purpose flour
1.2 ounces (3/8 cup) unsifted cocoa powder
1/4 teaspoon instant espresso powder
4 large eggs, room temperature
4.3 ounces (2/3 cup) granulated sugar
1/8 teaspoon sea salt

For the coconut–pecan frosting

3 ounces (6 tablespoons) unsalted butter, cut into cubes
1 1/2 cups sweetened shredded coconut (unsweetened can be used; adjust sugar/toast for best texture)
1 cup finely chopped pecans, toasted
1 cup heavy cream
3/4 cup granulated sugar
3 large egg yolks

For the coffee simple syrup

1 cup water
1 cup granulated sugar
1–2 teaspoons instant espresso powder, optional (or substitute 1 cup brewed coffee)

For the dark chocolate ganache

3 ounces bittersweet chocolate chips
3 ounces semi-sweet chocolate chips
3/4 cup heavy cream
Sweetened shredded coconut and toasted pecans for garnish

Instructions

Prepare the cake

Preheat oven to 350°F. Brush a large rimmed baking sheet with 1/2 tablespoon melted butter. Line with parchment, cutting a small diagonal notch into each corner so the paper fits neatly. Brush the parchment and sides with remaining butter. Set aside.
Melt the remaining butter, stir in the vanilla, and let cool slightly.
Whisk eggs, sugar, and salt briefly to combine, then beat on high until the mixture triples in volume (about 5 minutes) and the batter holds a figure-8 when the whisk is drawn through.
Whisk together flour, cocoa, and espresso powder. Sift the dry mix three times. Add the dry ingredients to the egg mixture in three additions, folding gently each time to preserve air. Stir about 1 cup of batter into the butter mixture, then fold that back into the main batter gently.
Pour the batter into the prepared pan in large dollops and spread carefully with an offset spatula. Bake 15–20 minutes until the top springs back and the cake pulls away from the pan edges. Cool 5 minutes on a wire rack.
Invert the warm cake onto a large lint-free towel, remove parchment, and roll the cake up in the towel while it is still warm. Cool rolled for 1 hour or until completely cool.

Prepare the frosting

Place cubed butter, coconut, and toasted pecans in a bowl.
Whisk cream, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it should hold a line drawn with your finger). Pour the hot custard into the bowl with coconut, pecans, and butter, stirring until the butter melts. Cool before using; the mixture will thicken as it cools.

Prepare the ganache

Place chocolate chips and heavy cream in a heatproof bowl. Warm the bowl over simmering water or gently microwave until the chocolate melts and the mixture emulsifies. Stir until smooth and set aside to cool to a pourable consistency.

Prepare the coffee simple syrup

Combine water and sugar in a small saucepan and heat until the sugar dissolves. Stir in instant espresso powder if using. Cool and reserve; you will use a light brushing to moisten the cake.

Assemble the cake

Unroll the cooled cake and trim any crispy edges. Lightly brush with the coffee simple syrup for moisture. Spread the coconut–pecan frosting over the unrolled cake, leaving a 1″ border.
Roll the cake tightly from a short end, tucking gently as you roll. Place on a serving plate with waxed paper on either side to protect the plate while glazing.
If the ganache has thickened, warm slightly until pourable. Pour some ganache over the roll and smooth to coat the top and sides. Remove waxed paper, garnish with additional coconut and toasted pecans, and chill for at least 4 hours until set. Slice and serve chilled for best results.

Notes

Total time includes cooling for the cake, frosting, ganache, and chilling the assembled roll.
To quickly bring eggs to room temperature, place them in very warm water for 5 minutes before using. Warm eggs whip faster and better.
Unsweetened finely shredded coconut yields a cleaner slice. If using unsweetened coconut, consider toasting it and adding a touch more sugar to the frosting to balance flavor.
The simple syrup, ganache, and frosting can be made ahead. Store syrup refrigerated in an airtight container.
The cake batter is adapted from Alice Medrich; the coconut–pecan frosting is adapted from David Lebovitz.

Nutrition (per slice)

Calories: ~766 kcal | Carbohydrates: ~77 g | Protein: ~12 g | Fat: ~48 g