This German Chocolate Sheet Cake is rich, moist, and topped with the classic coconut-pecan frosting that makes this dessert so irresistible. It’s perfect for gatherings and parties, offering the delicious flavors of a traditional German chocolate cake in a simple sheet cake form!
📋 Ingredients:
For the Cake:
- 2 cups all-purpose flour 🌾
- 1 3/4 cups granulated sugar 🍬
- 3/4 cup unsweetened cocoa powder 🍫
- 1 1/2 teaspoons baking powder 🌾
- 1 1/2 teaspoons baking soda 🌾
- 1 teaspoon salt 🧂
- 1 cup whole milk 🥛
- 1/2 cup vegetable oil 🛢️
- 2 large eggs 🥚
- 2 teaspoons vanilla extract 🌿
- 1 cup boiling water 💧
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk 🥛
- 1 cup granulated sugar 🍬
- 3 large egg yolks 🥚
- 1/2 cup unsalted butter 🧈
- 1 teaspoon vanilla extract 🌿
- 1 1/2 cups sweetened shredded coconut 🥥
- 1 cup chopped pecans 🥜
📝 Instructions:
1. Preheat the Oven:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan or line it with parchment paper.
2. Make the Cake Batter:
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients:
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
- Add boiling water:
- Slowly stir in the boiling water until the batter is well combined. The batter will be thin, which is normal.
3. Bake the Cake:
- Bake:
- Pour the batter into the prepared sheet pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake:
- Once baked, remove the cake from the oven and allow it to cool completely in the pan.
4. Make the Coconut-Pecan Frosting:
- Cook the frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, for about 10-12 minutes, or until the mixture thickens.
- Add coconut and pecans:
- Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly.
5. Assemble the Cake:
- Frost the cake:
- Once the cake is completely cooled, spread the coconut-pecan frosting evenly over the top.
6. Serve:
- Serve and enjoy:
- Slice the cake into squares and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.
⏱️ Preparation Time: 20 minutes
⏱️ Cooking Time: 35 minutes
⏱️ Total Time: 1 hour
🍽️ Servings: 12-16 servings
🔥 Calories: Approximately 400-450 kcal per serving
This German Chocolate Sheet Cake is a rich, indulgent dessert with a moist chocolate base and a sweet, nutty coconut-pecan frosting. Perfect for any special occasion or potluck! 🍫🥥🎉