Description
A delicious and indulgent Chocolate Coconut Pecan Swiss Roll filled with a creamy coconut-pecan filling and topped with rich chocolate ganache.
Ingredients
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons melted butter
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper and lightly grease it.
- Whisk together flour, cocoa powder, baking powder, and salt.
- Using a mixer, beat eggs and sugar on high for 4–5 minutes, until thick, pale, and fluffy. Mix in vanilla.
- Gently fold the dry ingredients into the egg mixture. Fold in milk and melted butter until just combined.
- Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment. Roll the cake tightly from one short end with the towel inside. Let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold in shredded coconut and chopped pecans.
- Carefully unroll the cooled cake. Spread the coconut-pecan filling evenly over the surface, leaving a small border around the edges.
- Gently roll the cake back up, this time without the towel. Place seam-side down.
- Heat the heavy cream until steaming but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth, then mix in butter.
- Pour the chocolate ganache over the Swiss roll and sprinkle with extra toasted coconut and chopped pecans.
- Refrigerate for 1–2 hours before slicing for clean, beautiful swirls.
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- For a richer flavor, use dark chocolate chips for the ganache.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg