Dreamy Chocolate Coconut Pecan Cake Roll Recipe for Sweet Tooths - Beard and Bonnet
Homemade chocolate coconut pecan cake roll brings festive joy to family gatherings. Discover a unique twist on traditional desserts that will leave guests asking for seconds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
Ingredients
- 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
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