- Make the whipped cream filling: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. This will create a light and airy whipped cream that will balance the richness of the coconut-pecan filling.
- Assemble the cake roll: Once the chocolate cake has cooled and the filling is ready, carefully unroll the cake from the towel. Spread a generous layer of the whipped cream filling over the entire surface of the cake. Then, spoon the cooled coconut-pecan filling evenly over the whipped cream. Be sure to leave about ½ inch from the edges of the cake to ensure the filling doesn’t spill out when rolled.
- Roll up the cake: Carefully roll the cake back up, starting from one short end, just as you did before. Try to roll it tightly, but not too tight to avoid squeezing out the filling. Once the cake is rolled, place it seam-side down on a serving platter. If desired, you can dust the top of the cake roll with powdered sugar or cocoa powder for an elegant finish.
- Chill and serve: Refrigerate the cake roll for at least 2 hours before serving to allow the flavors to meld and the filling to set. Slice the cake into rounds and serve chilled. The light and airy chocolate sponge, creamy whipped filling, and decadent coconut-pecan topping create the perfect balance of textures and flavors.
Notes
- If you prefer a slightly richer cake, you can use dark chocolate cocoa powder for a deeper chocolate flavor in the sponge cake.
- For a more intense coconut flavor, you can toast the shredded coconut before adding it to the filling.
- This cake roll can be made ahead of time! It keeps well in the refrigerator for up to 3 days. It’s a great make-ahead dessert for gatherings or holidays.
- If you want to make a smaller version, you can halve the recipe and bake in a smaller pan, adjusting the cooking time accordingly.
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