Chocolate Jelly Roll With Coconut-Pecan Filling

Name: Chocolate Jelly Roll With Coconut-Pecan Filling
Cook time: 40 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 1 teaspoon baking powder; 1/8 teaspoon salt; 4 eggs; 1 cup sugar, sifted; 1/2 cup flour; 3 tablespoons cocoa powder, plus more for dusting; 1 teaspoon vanilla extract; 2 tablespoons powdered sugar, for dusting towel; 4 egg yolks; 1 (12 ounce) can evaporated milk; 1 1/2 teaspoons vanilla extract; 1 1/2 cups sugar; 12 tablespoons butter; 2 2/3 cups flaked coconut; 1 1/2 cups pecans, chopped

Submitted by Brookelynne26

"From Sweet Auburn Desserts by Chef Sonya Jones. This recipe only uses half of the coconut-pecan filling."

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Ready In:: 40mins
Ingredients:: 15
Serves:: 10

ingredients

Cake
1 teaspoon baking powder
¹⁄₈ teaspoon salt
4 eggs
1 cup sugar, sifted
¹⁄₂ cup flour
3 tablespoons cocoa powder, plus more for dusting
1 teaspoon vanilla extract
2 tablespoons powdered sugar, for dusting towel
Coconut-Pecan Filling
4 egg yolks
1 (12 ounce) can evaporated milk
1 ¹⁄₂ teaspoons vanilla extract
1 ¹⁄₂ cups sugar
12 tablespoons butter
2 ²⁄₃ cups flaked coconut
1 ¹⁄₂ cups pecans, chopped

directions

To make the frosting, whisk the egg yolks, milk, and vanilla in a large saucepan until blended. Add the sugar and butter and cook over medium heat for 12 minutes, stirring constantly, until the mixture is thick and golden brown. Remove from the heat and mix in the coconut and pecans. Allow the frosting to cool to room temperature.
Make the Cake: Line a 15 x 10 1-inch jelly roll pan with parchment paper.
In a mixing bowl, beat the baking powder; salt, eggs, and sugar until it forms a thick lemon-colored batter.
In a separate bowl, combine the flour and cocoa and fold into the egg mixture. Stir in the vanilla.
Spread the batter in a jelly roll pan and bake at 400 degrees F for 12 minutes, or until the center of the dough springs back when touched. Remove from the oven and trim the crust from the edges.
Dust a towel or cloth with the powdered sugar and turn the cake out onto the towel. Peel off the parchment paper.
Spread the coconut-pecan filling onto one side of the cake, roll the cake, and cover it with the towel. Place on a wire rack, seam side down, and allow it to cool.
Remove the cloth and transfer the roll to a serving plate, seam side down. Dust the roll with cocoa and slice diagonally to serve.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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