German Chocolate Sheet Cake takes the beloved flavors of a traditional German chocolate cake and simplifies it into an easy-to-make sheet cake. With its moist chocolate base and signature coconut-pecan frosting, this dessert is perfect for family gatherings, holidays, or any special occasion. It’s a timeless treat that’s as indulgent as it is irresistible!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water

For the Coconut-Pecan Frosting:

• ¾ cup unsalted butter
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• 1 tsp vanilla extract
• 1½ cups shredded sweetened coconut
• 1 cup chopped pecans

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the Cake Batter:
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla extract, and mix until smooth. Gradually stir in the hot water until the batter is well combined (it will be thin).
3. Bake the Cake:
   Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
4. Make the Frosting:
   In a medium saucepan, combine the butter, evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes). Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
5. Frost the Cake:
   Once the cake has cooled, spread the coconut-pecan frosting evenly over the top.
6. Serve and Enjoy:
   Slice into squares and serve. This cake is best at room temperature but can also be served chilled.

Notes

• Storage: Store leftover cake covered in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
• Make It Ahead: Both the cake and frosting can be prepared a day in advance. Store the cake covered at room temperature and the frosting in the fridge, then assemble before serving.
• Add Chocolate Drizzle: For extra indulgence, drizzle melted semi-sweet chocolate over the frosting.
• Nut-Free Option: Omit the pecans and increase the coconut for a nut-free version.

This German Chocolate Sheet Cake combines rich chocolate flavor with a luscious coconut-pecan topping, creating the perfect dessert for any celebration!