Why You’ll Love This Recipe

• ✔️ Moist & Rich Chocolate Cake – Perfectly tender with real chocolate for deep, intense flavor.
• ✔️ Irresistible Coconut-Pecan Frosting – Buttery, nutty, and caramel-like topping that sets this cake apart.
• ✔️ Sheet Pan Simplicity – Easy to bake, frost, and slice for feeding a crowd.

Ingredients & Their Roles

For the Chocolate Cake:

• 2 cups all-purpose flour – The structural base of your cake, creating a soft yet sturdy crumb.
• 2 cups granulated sugar – Sweetens the batter and helps keep the cake moist.
• 1/2 cup unsweetened cocoa powder – Adds deep, rich chocolate flavor.
• 1 cup unsalted butter – Ensures richness and moisture throughout the cake.
• 1 cup buttermilk – Adds tang and tenderizes the crumb.
• 2 large eggs – Bind ingredients together and provide structure.
• 1 teaspoon baking soda – Helps the cake rise and stay fluffy.
• 1 teaspoon vanilla extract – Enhances chocolate notes and rounds out the flavor.
• 1/2 teaspoon salt – Balances sweetness and brings out all the flavors.
• 1 cup hot water or hot coffee – Intensifies the cocoa flavor and ensures a tender texture.

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk – Creates a creamy, rich base.
• 1 cup granulated sugar – Sweetens the frosting and helps it caramelize.
• 3 large egg yolks – Thicken the mixture and create a custard-like consistency.
• 1/2 cup unsalted butter – Adds richness and smoothness.
• 1 teaspoon vanilla extract – Balances and enhances the nutty sweetness.
• 1 1/3 cups sweetened shredded coconut – Adds chew and classic texture.
• 1 cup chopped pecans – Gives crunch and nutty depth to the frosting.

Step-by-Step Instructions

1. Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a standard sheet pan (about 13×9 inches).
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, eggs, melted butter, and vanilla. Mix until smooth.
4. Gradually add the wet ingredients to the dry, mixing until just combined.
5. Stir in the hot water or coffee slowly, mixing until the batter is smooth and thin.
6. Pour into prepared sheet pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.

2. Make the Coconut-Pecan Frosting:

1. In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter.
2. Cook, stirring constantly, for about 10–12 minutes or until the mixture thickens and turns golden.
3. Remove from heat. Stir in the vanilla, coconut, and pecans.
4. Allow to cool slightly before spreading over the cooled cake.

Pro Tips for Perfect Results

• Use hot coffee instead of water for deeper chocolate flavor.
• Don’t overmix the batter—mix until just combined for a light, tender crumb.
• Cool completely before adding frosting to avoid melting and separation.
• Toast your pecans beforehand for extra nuttiness and crunch.

Serving Suggestions

This German Chocolate Sheet Cake is delicious all on its own, but for an elevated experience, serve it with:

• A scoop of vanilla bean ice cream
• A dollop of fresh whipped cream
• Fresh berries for a pop of brightness
• A glass of cold milk or a hot cup of coffee

Conclusion: A Cake Worth Baking Again and Again

There’s a reason this German Chocolate Sheet Cake has stood the test of time—it’s comforting, decadent, and incredibly easy to make. The combination of moist chocolate cake and gooey coconut-pecan frosting is simply unbeatable. Whether you’re making it for a special occasion or just a Tuesday night treat, it’s sure to impress every time.

Try it today and rediscover why this classic dessert remains a beloved favorite in homes across generations. One bite, and you’ll understand why it’s more than just cake—it’s tradition.