Here’s a delicious German Chocolate Sheet Cake recipe that’s perfect for gatherings or anytime you’re craving a rich, chocolatey treat topped with a luscious coconut-pecan frosting.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 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, cut into small pieces
- 1 teaspoon vanilla extract
- 1 1/4 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes, until the batter is smooth.
- Slowly add the boiling water to the batter, mixing until fully combined. The batter will be thin, but that’s okay!
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
2. Make the Coconut-Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
- Remove the saucepan from heat and stir in the shredded coconut and chopped pecans.
- Allow the frosting to cool for 10-15 minutes, or until it thickens slightly but is still spreadable.
3. Assemble the Cake:
- Once the cake has completely cooled, spread the coconut-pecan frosting evenly over the top.
- Slice and serve!
Tips:
- Make Ahead: You can make the frosting ahead of time and refrigerate it for up to 2 days. Let it come to room temperature before spreading it on the cake.
- Optional Chocolate Glaze: Drizzle melted chocolate or a chocolate ganache over the frosting for an extra indulgent touch.
This German Chocolate Sheet Cake is rich and moist with a decadent topping that’s full of coconut and pecans. It’s a crowd-pleaser and a true classic!